SPICES

SPICES

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SUMAC (100gr.)

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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.

COCOA BEAN (50gr.)

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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.

STAR ANISE (50gr.)

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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.

GALANGA ROOT (50gr.)

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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.

GREEN CARDAMOM (50gr.)

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Cultivated in Guatemala, its flavor is slightly sweet, floral and spicy with citrus notes. Green cardamom intensifies salty and sweet flavors. It is used to season creams, sauces, stews, meats, seafood, vegetables, fruit salads and sweet desserts.

SEED OF PEACE (50gr.)

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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.

GINGER POWDER (50gr.)

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This Nepalese Ginger is harvested by hand. Surprising for its freshness and its more or less spicy nuances, its sweet and lemon flavor. Ideal in purees, seafood, vegetables, salads and jams.

BLUE OPIUM POPPY (50gr.)

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The Blue Opium Poppy is a small seed with a light, hazelnut and crunchy aroma. It is mainly used in breads, cakes, rolls, cookies and salads to add flavor and texture.

ACHIOTE (50gr.)

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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.

LICORICE POWDER (100gr.)

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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.

LEMON GRASS (25gr.)

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Lemon grass is harvested in Nepal, it has a citrus flavor very close to the lemon that aromatizes soups, creams, meats and even desserts.

BARBERRY (100gr.)

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Barberry is a small dried fruit. Its flavor is bittersweet and is used in pastries, meat dishes and jams.

KORORIMA BEANS (50gr.)

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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.

SPANISH SAFFRON THREAD (2 y 10gr.)

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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.

NUTMEG (50gr.)

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Nutmeg has a strong and sweet flavor that complements very well the sweet and tasty dishes. Nutmeg is well combined with many cheeses and can be found in the filling of cheese ravioli and cheese dessert fillings. It also goes well with vegetables such as cabbage, spinach and broccoli.

WASABI POWDER (100gr.)

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This Wasabi powder from the island of Sakhalin has fresh and spicy notes. It is traditionally used as a powder in Japanese cuisine or in the form of a paste. It can be mixed with soy sauce to accompany a poultry. Enhances the taste of fish, sauteed vegetables, vinaigrette, cold soups, baked rabbit, baked chicken, salmon cake, avocado and tomato in glass.

COMBAVA (50gr.)

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The Combava is native to Indonesia, it is a very fragrant citrus with an air of green lemon, but it is smaller and more acidic. Its captivating perfume with notes of verbena, lemongrass, ginger and coriander is penetrating and original. Thanks to its intense flavor and incomparable freshness, it is delicious with fish, white meat and broths.

GROUND CARDAMOM (50gr.)

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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.

PEBE NUT (40gr.)

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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.

CEYLAN CINNAMON (50gr.)

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Cultivated in Sri Lanka, it is one of the most appreciated cinnamon that exists. It has a fine texture and its aroma and flavor is soft. It can be used whole or crushed powder in desserts and meats.

SPANISH SAFFRON THREAD (2gr.)

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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.