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.
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.
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TASTING: flavor of fennel and green anise.
USE: combines very well with punch, mulled wine and arranged rum, as well as broths, chutneys, compotes and syrups.
FORMAT: 50 gr.
INGREDIENTS: star anise.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Illicum verum.
OTHER DENOMINATIONS: badiana, badiana from China (plant), star anise, star anise (fruit).
CROP MODE: cultivated, native.
COLOR AND SHAPE: 8-pointed star-shaped brown.
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.
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.