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Tesco Garlic Lovers Pepper Grinder 40G

5(3)Write a review
Tesco Garlic Lovers Pepper Grinder 40G
£ 2.00
£0.50/10g
½ of a teaspoon
  • Energy50kJ 12kcal
    1%
  • Saturates<0.1g
    <1%
  • Sugars0.3g
    0%
  • Salt0.4g
    7%

of the reference intake*
Typical values per 100g: Energy 1250kJ / 296kcal

Product Description

  • Seasoning mix with garlic.
  • PUNCHY & AROMATIC
  • PUNCHY & AROMATIC
  • Pack size: 40G

Information

Ingredients

INGREDIENTS: Dried Garlic (47%), Dried Onion, Dried Red Pepper, Sea Salt, Cracked Black Pepper, Dried Parsley, Dried Green Pepper.

Storage

Store in a cool dry place.

Number of uses

10 Servings

Recycling info

Packing. Mixed Material not currently recycled

Return to

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K

Net Contents

40g e

Nutrition

Typical ValuesPer 100g / Per 100ml½ of a teaspoon (4g)
Energy1250kJ / 296kcal50kJ / 12kcal
Fat1.0g0.0g
Saturates0.3g<0.1g
Carbohydrate51.6g2.1g
Sugars7.4g0.3g
Fibre11.2g0.4g
Protein14.5g0.6g
Salt10.5g0.4g
* Reference intake of an average adult (8400 kJ / 2000 kcal)--
As sold--

Using Product Information

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3 Reviews

Average of 5 stars

Help other customers like you

Reviews are submitted by our customers directly through our website. We also share reviews from other retailers' websites to help you make an informed decision.

Wouldn't be without it!

5 stars

I add it to just about everything. Lifts any flavour.

I like this item in a baked potato, but I cannot f

5 stars

I like this item in a baked potato, but I cannot find it to buy - where has it gone? Has it been renamed? Where do I find it????

Tasty and versatile

5 stars

Review from tesco.com

I sprinkle this over oven roast spuds before baking. It makes really tasty spuds to accompany barbecued meats and salad. I also liberally grind it into mascarpone, with a little chicken stock and some minced garlic (add a little milk if it becomes too thick). Add some chopped button mushrooms too if you like. It makes a great white sauce to serve over chicken breasts.

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