Coming from Mexico, Chile Chipotle, also known as Jalapeño, has a strong and burning, nutty flavor and smoky notes that combine wonderfully with meats, white fish and chocolate desserts. Crushed powder is used in nachos, tacos, burritos and in many recipes of Mexican cuisine.

Habanero Chile, originally from Mexico, grows in this paradise of gastronomy, near vanilla and chocolate. Powerful, hot, scorching, Habanero Chile has an amazing dry apricot smell. It can be prepared in chili sauce, tomato sauce, short broth and mayonnaise sauce. Use with parsimony.

Brick red and very tasty, this salt is enriched with red "alae" clay. This process gives a light hazelnut flavor. It helps to naturally seal the moisture of the meat when it is roasted. It is perfect for pickles, seafood dressing and grilled vegetables.

This mixture of spices and unknown aromatic herbs, consists of paprika, coriander, mustard, turmeric, fennel, cumin, black pepper, garlic and constitutes a delicious short broth for crustaceans, with strong and spicy, very aromatic notes. Combine this fantastic mixture with meats, vegetables, fish and crustaceans.

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.