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.
SPICES OF THE WORLD
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.
Originally from Indonesia, this berry is one of the most used in Asian cuisine for its citrus and fruity flavor that perfumes all kinds of dishes. You can use sprinkled on sauces, curries, fish, shellfish, meats and even desserts.
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.
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.
This mixture of spices and unknown aromatic herbs, consists of paprika, coriander, mustard, turmeric, fennel, cumin, black pepper, garlic and constitutes a delicious short broth for crustaceans, with strong and spicy, very aromatic notes. Combine this fantastic mixture with meats, vegetables, fish and crustaceans.
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.
The Viking Salt is a salt of intense yellow color, which transforms the dishes with intense Nordic flavors to wood smoke, using an ancient Viking tradition that has recently been revived and reintroduced in the haute cuisine. It is an excellent way to bring complex flavors to simple dishes.
This pepper from Jamaica are berries of the Dioic Pepper tree and combines the flavors of three spices: pepper, nutmeg, cinnamon and cloves.
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.
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.
Coming from Cameroon, it has fruity and smoky notes, aromas of soft red fruit, as well as subtle menthol and camphor flavors. Ideal with poultry.
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.
Galanga is a spice from India; slightly spicy, gives off flavors of camphor, cinnamon and citrus. It is widely used in Thai cuisine to perfume a vegetable soup or enhance a curry paste. Reduced to dust, the galanga awakens a "émincé" of bird (thin strips), a shrimp soup with coconut milk, a vegetable broth and even shrimp skewers.