Blog · The Pamir Gold kitchen

Trigo Sarraceno Ecológico en Grano Pamir Gold – 250 g
How to cook buckwheat for a vegetable bowl
Buckwheat with vegetables, tips for adjusting cooking water and a sauce idea using nutritional yeast. Read more...
Jengibre Ecológico en Dados con Azúcar de Caña Pamir Gold – 150 g
Diced ginger with cane sugar: a different homemade granola
When to add ginger to homemade granola, how to distribute it and ideas for other breakfasts and cakes. Read more...
Espirulina Ecológica en Polvo Pamir Gold – 150 g
Organic spirulina: how to blend it without overpowering flavour
A gradual way to add spirulina to yoghurt and balance its flavour with fruit, lemon and a small premix. Read more...
Pamir Gold nutritional yeast B12 – 150 g
B12 nutritional yeast: a creamy sauce without cheese
A tahini and nutritional yeast sauce for vegetables, pasta or potatoes, with tips for balancing texture and flavour. Read more...
Sal negra del Himalaya (Kala Namak) Pamir Gold – 150 g
Himalayan black salt (Kala Namak): a different avocado toast
How much to use, when to add it and a ten-minute avocado and chickpea toast. Read more...
Azafrán Super Negin grado I Pamir Gold 1 g
Super Negin saffron: how to choose it and use it in rice
What to check when buying saffron, how to prepare an infusion and a rice recipe for two with suggested quantities. Read more...