Whatever you because everything in the bowl stir to powder and oil / fat, you want to know it, not so exactly, the main thing is convinced the taste.
The 2 or 3 kinds of "seafood" were new to me and surprised me, both in taste as well as the sharpness.
"Curry" is somewhat lax,
"Shrimp" too much lemongrass-heavy,
in "Wasabi" I'm not so sure whether it should be pleasant or lax.
Who does not like so sharp, in most varieties on the extra bag of chili that I am always pure, dispense, unmarked but with the specially with a chili pepper that really have it in yourself then.
The upset for the small hunger recommended if you are not one of those people on each pinch of glutamate and any e-number, for which there are few in the list of ingredients ;-)
