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Gourmet crackers, chili & sea salt - let the taste buds tingle

Gourmet crackers, chili & sea salt - let the taste buds tingle

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A tasty cracker with a clear taste of chili and slight heat.

Eat as is or with the cheese tray, the soup, the starter, goes well with the blue cheese. Put a piece in your mouth and let your taste buds tingle. A perfect complement to a cold beer, together with a spicy sausage.

Perfect with an aged cheddar or liven up your usual favorite hard cheeses with these deliciously warm, spicy crackers. Also good for dipping hummus or with a good quality ham on it.

There are crackers that seem boring, but you can't stop eating them. These crackers have a good dose of chili, are perfectly salty against umami and have a pleasant spiciness.
Where's the beer?

Buy crisp bread in gourmet class as a gift!

Before you click through to checkout, I want to share an interesting story about one of the most Swedish things we have! Namely the crisp bread.

The word "knäck" in the word knäckebröd, refers in part to a tool with spikes that stick out that create the notched or pecked shape in the bread during manufacture. In eastern Värmland, the bread was "cracked" by kneading the dough with a pot cracker on one side so that the bread is easy to crack.

It is believed that we in Sweden started baking hard leavened bread from rye already in the 6th century, and the reason for the large hole in the middle was to protect against rats by hanging the bread on drying rods. Cracked bread contains little water, less than 10 percent, which means that the bread has a high durability, which was good in the past when preservation possibilities were few. Since the crackers can also be stored for a long time, you can have them over the winter.

Historically, rye was grown in central Sweden in the 11th century and bread was baked from it. The term "shortbread" has been around since the beginning of the 17th century, and it was baked twice a year. It is usually talked about that in Central Sweden, there is a crispbread belt in the latitude of the valleys out to central Norway and Finland - where hard bread is eaten all year round.

Further north in Sweden, it is the thin bread that is popular, and in the south it is the kavringen. So, it's no wonder that this lovely bread is eaten mostly in Sweden. But even in Germany and France it is to some extent in households. Fun fact is that a Swedish household eats an average of four kg of crisp bread per person! So be sure to stock up your pantry!

Ingredients: Stone-ground whole grain flour from spelt, rye and barley ; sunflower seeds, linseed, sesame seed , chilli, sea salt

Nutrition declaration 100g: Energy 1443 kJ/345 kcal; Fat 8 g (of which saturated fat 1 g); Carbohydrates 51 g (of which sugars 3 g); Protein 12g; Salt 1.9 g

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T
Thomas Håkansson
knäckebröd

magiskt gott lagom chillismak