This spice mixture, originally from the Maghreb, has a powerful flavors along with soft and sweet sensations. Its sweet spice aromas and delicate lemon notes match couscous, tajines and stews with vegetables.
SPICES OF THE WORLD
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 white Penja pepper, with its fresh notes and mentholated aromas, is exceptional for its character and flavor.
Discover the flavors of India with this pack. Fill your kitchen with the aromas of Indian cuisine.
This spice mix comes from Chennai (Madras). It has a spicy, hot and fragrant flavor. It is composed of cilantro, turmeric, mustard grains, fenugreco, pepper, cumin, flour, pepper, garlic, fennel and salt. For its flavor it is a very versatile mixture that enhances meats, vegetables, rice and sauces.
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.
It can be used to give a touch of joy and color to the poultice or to add a floral touch to a salad, a bird or a salsa. Add a fresh note, a bitter touch and fruity notes to a vegetable-based preparation: a vegetable risotto, a green salad with seeds, French tortilla, vegetable soup...
One of the most powerful in the world, from Uganda. This chili, with its power of 9/10 on the Scoville scale, gives off a very strong and sweet taste. It is used to enhance sauces, dishes with "rougails", grills, vegetable pancakes or soups. Add it whole to your braised dishes (no more than one pepper!) Or pizza oil.
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.
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.
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.
With its reddish color, this emblematic blend of India has a slightly smoky and salty flavor, hot and still fresh, less spicy than madras curry. Its preparation is based on coriander powder, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, pepper, nutmeg, clove, macís, bay leaf, mustard and salt.
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.
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 achiote brings an orange tint to the dishes and gives a slight earthy flavor to the food. It is usually used in Mexican or Asian cuisine to color a sauce or a plate of rice.
This salt from Hawaii, contains many minerals and activated carbon that gives it that characteristic black color and produces a slightly sulfuric aroma. With an earthy and smoky flavor, it is generally used as a finishing salt and to improve the appearance of the dishes.
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.
Dried hibiscus flowers reveal all their fruity and acidified flavors; They are delicious in infusion, hot or cold infusion, but they can also bring their crunchy texture and sour touch to a crumble! In infusion in sugar syrup, they give their magnificent red color to a rice pudding or a cocktail.
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.
This mixture of spices to prepare guacamole is one of the most consumed in the world.This sauce will flavor your fajitas, tacos, quesadillas, etc. The perfect Mexican side dish for your dishes!