Wasabi
Cultivated in Japanese valleys since the 10 century, the wasabi plant is still used in Japanese cooking and condiments today. The wasabi plant is entirely edible (leaves, roots and all) though it is the stem of wasabi which is used to make the fiery sauce and not the root. Unsurprisingly, wasabi comes from the same plant family as mustard and shares its fiery heat and nose-tingling qualities too.
Cultivated in Japanese valleys since the 10 century, the wasabi plant is still used in Japanese cooking and condiments today. The wasabi plant is entirely edible (leaves, roots and all) though it is the stem of wasabi which is used to make the fiery sauce and not the root. Unsurprisingly, wasabi comes from the same plant family as mustard and shares its fiery heat and nose-tingling qualities too.
Uses:
To make an authentic Japanese-style condiment, use the pale green powder sparingly mixed with warm water for freshest results.
Origin:
Japan
Ingredients: wasabi, MUSTARD and horseradish (allergens are listed in CAPTALS)
1 tbsp refill = approx 8 grams
4 tbsp refill = approx 16 grams (fits standard supermarket spice jar)
8 tbsp refill = approx 45 grams (fits Spicery stackable tins)
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
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