Spices

Spices

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Achiote (50gr.)

The achiote brings an orange tint to the dishes and gives a slight earthy flavor to the food. It is usually used in Mexican or Asian cuisine to color a sauce or a plate of rice.

Blue Opium Poppy(50gr.)

The Blue Opium Poppy is a small seed with a light, hazelnut and crunchy aroma. It is mainly used in breads, cakes, rolls, cookies and salads to add flavor and texture.

Lemon Grass (25gr.)

Lemon grass is harvested in Nepal, it has a citrus flavor very close to the lemon that aromatizes soups, creams, meats and even desserts.

Turmeric Powder (50gr.)

This spice native to Madagascar is one of the most used in kitchens around the world, as it is one of the ingredients used for spice mixtures such as curry, tandoori, or raz-el hanout.

Star Anise (50gr.)

Star anise has a beautiful eight-pointed star shape. Its flavor is more bitter than anise seed and is widely used by chefs to give licorice flavor to their dishes. Very common in Asian cuisine.

Cocoa Bean (50gr.)

Coming from Cameroon, it has a bitter, intense flavor and fruity notes. 100% natural cocoa bean is considered by some as a superfood for its nutritional virtues. It is used in desserts, creams or hot chocolate.

GINGER POWDER (50gr.)

This Nepalese Ginger is harvested by hand. Surprising for its freshness and its more or less spicy nuances, its sweet and lemon flavor. Ideal in purees, seafood, vegetables, salads and jams.

Paprika (100gr.)

This dried and crushed sweet pepper, emblem of the Zitava River region, gives a light sweet taste and a magnificent red color to all its salty dishes. Its moderately spicy, iodized and very smoky notes give it exceptional character and spicy notes. Use it in a creamy sauce to accompany smoked fish, vegetables or meat.

Ground Cardamom (50gr.)

Cultivated in Guatemala, its flavor is slightly sweet, floral and spicy with citrus notes. Ground cardamom intensifies sweet and savory flavors. It is used to season creams, sauces, stews, meats, seafood, vegetables, fruit salads and sweet desserts.

Licorice on Branch (100gr.)

Licorice is native to China and its flavor is sweet and strong with captivating aniseed flavors that remind us of the tastes of our childhood. After the disappearance of the sensations of freshness, an impression of surprising flexibility and sweet tannins is revealed. Very precious with chocolate and fresh fruits, it also sublimates a fondue of leeks, scallops or a duck breast.

Pebe Nut (40gr.)

The Nut of Pèbè pods, originating in Cameroon, are also called "false nutmeg". After roasting in the pan, they are peeled and grated or crushed with the mortar. Its acidic and spicy flavor mixes nutmeg and lemon. Its delicate flavors will be better appreciated with fish and white meat.

Licorice Powder (100gr.)

Licorice is native to China and its flavor is sweet and strong with captivating aniseed flavors that remind us of the tastes of our childhood. After the disappearance of the sensations of freshness, an impression of surprising flexibility and sweet tannins is revealed. Very precious with chocolate and fresh fruits, it also sublimates a fondue of leeks, scallops or a duck breast.

kororima Beans- (50gr.)

Kororima is a spice of Ethiopia. The small black seeds in the pod have a pyramidal shape and have a soft and sweet taste, similar to a citrus. Its grains, once ground, release a fruity and balsamic aroma, which combines wonderfully with braised beef or a grilled mullet fillet.

Seed of Peace (50gr.)

The seed of peace has fruity and floral notes. Its flavors of licorice and tangerine will revive your papillae; The crispy consistency of the lightly ground seeds will sublimate a chocolate cake.

Green Cardamom (50gr.)

Cultivated in Guatemala, its flavor is slightly sweet, floral and spicy with citrus notes. Green cardamom intensifies salty and sweet flavors. It is used to season creams, sauces, stews, meats, seafood, vegetables, fruit salads and sweet desserts.

Tonka Bean (50 GRS.)

Tonka Bean native to French Guiana is wrinkled and black in shape. It gives off delicate aromas of vanilla and caramel. Its flavor is warm and sweet, with a slight bitterness similar to cocoa. Grated or infused in desserts, fish, vegetables, seafood and white meat.

Combava (50gr.)

The Combava is native to Indonesia, it is a very fragrant citrus with an air of green lemon, but it is smaller and more acidic. Its captivating perfume with notes of verbena, lemongrass, ginger and coriander is penetrating and original. Thanks to its intense flavor and incomparable freshness, it is delicious with fish, white meat and broths.

Wasabi Powder (100gr.)

This Wasabi powder from the island of Sakhalin has fresh and spicy notes. It is traditionally used as a powder in Japanese cuisine or in the form of a paste. It can be mixed with soy sauce to accompany a poultry. Enhances the taste of fish, sauteed vegetables, vinaigrette, cold soups, baked rabbit, baked chicken, salmon cake, avocado and tomato in glass.

Spanish Saffron Thread (2gr.)

The king of spices has aromas of cedar, pepper and flowers; Its flavor is potent: a small strand will season your dish and provide a deep yellow-orange color. It is an essential ingredient in signature dishes from around the world, from paella, seafood and desserts.