Tahiti vanilla has a fruity and floral aroma with notes of licorice, cherry, prunes and aromas of fresh fruit. It is a vanilla to use in any cream dessert like Creme Brulée, vanilla custard or custards. They are ideal in fruit desserts, baked or fresh. It is also used in seafood dishes.
SPICES OF THE WORLD
This Japanese fruit looks like a small lemon of 5 to 8 cm. diameter. Yellow or green according to its degree of maturity. It has a taste similar to tangerine and yellow grapefruit. It matches wonderfully with an oriental tabouleh, seafood, salads, a sorbet, falafel, white fish, vegetable julienne, sweet potato puree or a chocolate preparation.
This rare berry from Nepal has an intense aroma of tangerine and lemon. Its floral, mildly bitter taste can be enjoyed in sweet or savory baked goods, in vegetables and will surprise you in seafood and cocktails.
It is difficult to know until when the composition of the mixture 5 spices, also called "5 flavors", is traced, being so implanted in Asian cuisine. This famous Chinese blend combines: pepper, fennel, anise, cinnamon and cloves. Light, sweet, warm and intense flavor. On white meats, fish or vegetables, their aniseed notes lighten the cakes, cookies and fruit.
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.
This salt from Bolivia is 3,700 meters high. Bolivia's Miroir Salt is extracted by hand. It is a soft salt that is harvested, dried and then sieved to obtain a uniform grain size. This salt can be used for all kinds of dishes, sauces and soups, meats, fish and salads.
This white Penja pepper, with its fresh notes and mentholated aromas, is exceptional for its character and flavor.
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.
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.
With this exclusive mixture of prepared for paella, this symbolic dish of the Spanish and original cuisine of Valencia will no longer be resisted, considered one of the most popular dishes in the world. You can also use this mixture in all kinds of recipes with rice.
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.
This mixture, with its delicate aromas and notes of cinnamon aromatize meats, vegetables or fish with cream and provide an original touch for a sorbet or an apple pie. Among the ingredients of this mixture are cinnamon, cardamom, coriander and nutmeg.
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.
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.
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.
Madagascar Vanilla is one of the most demanding vanilla chefs and pastry chefs. The pods are long and thin, with a rich aroma and very strong sweet vanilla flavor. It is used in meat, fish and desserts.
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.