Hummus Leaves

Gust: Dulce, Sarat, Acru, Amar, Umami

Culturi: Africana, Alpina, Araba, Asiatica, Balcanica, Chineza, Creola, Franceza, Greaca, Indiana, Indoneziana, Italiana, Coreeana, Mediteraneana, Persana, Portugheza, Thailandeza, Turca, Orientala

Folosire: Coacere, saramura, fum, sous vide, prajire

Culori: Verde

Mancaruri: Mic Dejun, Crustacee, Peste, Functional, Gratar, Gratar, Pranz, Fel Principal, Carne, Paste, Pizza, Pasare, Supa, Aperitiv, Vegetarian, Legume

Taste friends: Creveti, Homar, Crab, Alte crustacee, Mocheta, Crustacee, Mar, Castraveti, Vinete, Smochine, Masline, Dovleac, Rosii, Arpagic, Menta, Fasole, Carne De Vita, Capra, Miel, Organe, Porc, Oaie, Vitel, Carne, Trufe , Ciuperci (Altele), Migdale, Alune, Fistic, Nuca, Nuci, Pui, Rata, Gasca, Fazan, Porumbel, Prepelita, Curcan, Pasare (Altele), Scoici, Stridii, Calamar, Piper Negru, Chimen, Chili, Sparanghel, Morcov, Conopida, Cicoare, Fasole, Ceapa, Cartofi, Dovleac, Cartofi Dulci, Paine, Cuscus, Ou, Lemn Dulce, Ulei De Masline, Seminte De Dovleac, Orez, Sos De Soia, Tofu