Slow-fermented chickpea miso is full of natural umami notes, making it a great way to enhance flavor, reduce salt and add beneficial bacteria to food, says Brazilian company Missà Origem.
Read more about it via https://www.foodnavigator-latam.com/Article/2019/06/18/Fermented-chickpea-miso-is-ancestral-flavor-enhancer-says-Misso-Origem?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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