Information on Allergens
As the name “Spice Island” implies, Sri Lanka is known for the variety and quality of its spices. POC-POC-Sri Lanka fusion cuisine is prepared with the following spices: Cardamom, Cloves, Cinnamon, Coriander, Black Pepper, Tamarind, Lemongrass, Rampa/Pandan Leave, Bay Leave, Curry Leave, Ginger, Garlic, Black Mustard Seed, Fennel Seed, Cumin Seed, Coriander, Sri Lankan Curry Powder, Chili Powder and Turmeric.
POC POC also works with various other Spices, Gluten, Dairy Products, Eggs, Celery, Soy, Mustard, Fish, Crustaceans, Sulfur Oxides/Sulfites, Nuts, Mollusks, Lupins, Sesame Seeds, Peanuts and Nut-containing ingredients, despite all due care, a transfer of traces of these substances cannot be completely excluded.
A= gluten | B= crustaceans | C= fish | D= eggs | E= Peanuts | F= Soy | G= Milk | H= Nuts | I= Celery | J= Mustard | K= Sesame seed | L= sulfur oxides/sulphites | M= Lupine | N= Molluscs
Our cakes contain/may contain these following ingredients (E,H,G,D,F,A,B,C,K,N): Peanuts | Tree nuts [Almonds, Brazil nuts, Cashews, Coconut, Filberts/Hazelnuts, Macadamia, Pecans, Pistachios, Pine nuts, and Walnuts], Dairy products | Egg | Soy | Wheat | Crustaceans | Fish | Sesame | Mollusks |