Black Cardamom gives off mentholated and camphor flavors, but is also smoky, impetuous and bold. These intense and heady notes make this spice one of the most desired by chefs around the world. Use it ground just before serving the dish: on roasted pineapple, farm poultry or oriental preparations.
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.
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TASTING: grated in shavings, its bitter and fruity notes give an original touch to your dishes.
UTILIZATION: sauces, creams and desserts.
FORMAT: 50 gr.
INGREDIENTS: cocoa bean.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 3 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Theobroma cacao.
OTHER DENOMINATIONS: cocoa beans.
CROP MODE: introduced.
COLOR AND SHAPE: brown bean.
Lemon grass is harvested in Nepal, it has a citrus flavor very close to the lemon that aromatizes soups, creams, meats and even desserts.
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.
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.