Azuki Red Bean 500g - Samrat

🚚 Delivery [[today,1,en]] - [[today,4,en]]
Azuki Red Bean 500g - Samrat
Azuki Red Bean 500g - Samrat

Azuki Red Bean 500g - Samrat

🚚 Delivery [[today,1,en]] - [[today,4,en]]
Regular price €2,71
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Title
  • Low stock - 8 items left
  • Inventory on the way
  • Best before: 15/03/2024
Tax included.

Azuki Red Bean, also known as aduki bean, red bean, or red mung bean, is commonly cultivated in East Asia. They are rich in proteins, vitamins, mineral salts, fiber, and iron, and are low in fat.

It is often boiled with sugar, producing red bean paste, a common ingredient in Japanese and Chinese cuisines as a filling. A more liquid version, using adzuki beans boiled with sugar and a pinch of salt, produces a sweet soup called Hong Dou Tang. Some East Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns, or biscuits.

Soak the beans in cold water for 8-12 hours before boil.

Azuki Red Bean

Energy 536 kJ (128 kcal), carbohydrates 24.8 g, dietary fiber 7.3 g, fat 0.1 g, protein 7.5 g

Delivery Time
Order preparation: 1-2 working days
Shipping in Italy: 1-2 working days (Islands: 2-3 working days)
We ship in most European countries, more info on shipping here

We don’t accept cancellation of orders
However, contact us if there is information to be modified in your order

We accept returns
Contact us within: 7 days from delivery date
Ship back the items within: 14 days from delivery date

Conditions of returns
Buyers are responsible for the shipping costs of the return. If the items are not returned in its original condition, refund would not be approved

Guaranteed Refund
Shopping with us is worry free! Missing items, damaged or expired products will be refunded 100%

Expiry Date
Most Chinese products show PRODUCTION DATE + DURATION on the original packaging. You can find the expiry date on the attached label. Contact us if you have doubt

Contact Us
Simply write to info@8ttomarket.com. More information can be found here: Return, Shipping & Q&A

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