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.
SPICES OF THE WORLD
These light, fine and soft filaments have fruity and peppery notes and flavors. They are harvested in Tianjin, northwestern province of China and used in all kinds of recipes, in salads, in sauces or simply as a decoration of dishes.
This exclusive berry from Laos has a rich orange zest and produces a slight tingling sensation in the tongue. Used in South Asian dishes, combine it with fish, chicken, vegetables and coconut milk sauces.
The Tzatziki mix comes from Greek cuisine, but it is also found in Turkish and Lebanese cuisine, with different recipes depending on the region. This dish invites to live and share during the appetizer. It is traditionally used in pitas or as an accompaniment to grilled meats or salads.
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.
This berry is harvested on the island of Chiloé in Chile. Its flavor is candied fruit and camphor with a slight spicy touch. It is used in grilled meats, fish and crustaceans.
A refined, fresh and slightly spicy mixture. This mixture of Thai green curry has notes of lemongrass, ginger and peppers. It combines perfectly with chicken meat, white fish and seafood.
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.
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.
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.
Long Red Pepper is grown in Cambodia. Its extraordinary notes of bitter cocoa and tonka beans will perfectly match a sweet-salty preparation (for example, chicken with honey). Its flavors that subtly evoke the wood and its warm and soft attack will enhance the flavor of a game meat, a cocoa dessert or a sauce with red wine.
The New Guinea Vanilla has become one of the most requested vanilla. It has woody and peppery flavors, with hints of tobacco, ginger and roasted nuts. It is perfect for use in sauces and cakes. Because of its rough and spicy taste it can be used in fish dishes and white meat.
The sumac enhances the flavors but without altering them and leaves an impression of fine effervescence, slightly salty, really extraordinary.
Its acidic and astringent taste can substitute lemon in many recipes, it usually spices Iranian salads, chicken or ox skewers and enters the composition of zathar, a typical mixture of the Middle East. It can also be used in sauces with yogurt or in marinades.
The Red Szechuan Berry gives freshness to your dishes by adding a touch of pepper and lemon. Combine with dishes with vegetables, fish, foie and also with sweets such as chocolate, strawberries and sorbets.
Zathar is a very precious spice mixture in Lebanon. Its acidic, aromatic and slightly salty flavor is also used to flavor white meat and poultry, during cooking and why not in marinade. Its warm lemon flavor deliciously enhances the taste of the fish.
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.
From the Khewra mines, in the heart of the Himalayas, this rock salt is dyed by its iron content. Very pure, dry and not iodized, it is the ideal salt for your mill. Light up your tables and season all your dishes.
This pepper from Jamaica are berries of the Dioic Pepper tree and combines the flavors of three spices: pepper, nutmeg, cinnamon and cloves.
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.
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.