Garam Masala is an aromatic mixture of ground spices used in Indian cuisine. The mixture consists of: fenugreek, cinnamon, fennel, black pepper, green cardamom, coriander. It is not a very spicy mixture, it is used for its deep and warm flavor. It is found in numerous recipes for curries, meats or vegetables.
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.
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 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.
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.
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.
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.
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.
The Rendang Curry is a mixture of different spices and aromatic herbs, a little spicy and with a unique and delicious flavor. It is native to the Minangkabau people (Indonesia) and very popular in Malaysia, Singapore and southern Philippines and Thailand.
Raz El Hanout is a traditional Moroccan spice mix, essential for tajines, couscous. It can contain up to 30 ingredients, but some foods are always essential, such as cumin, Cubeba pepper, etc. It has a spicy, hot, salty and sweet taste, soft and captivating, with complex and harmonious notes.
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.
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.
Sichi-mi-Togarashi is a very typical spice mixture in Japanese cuisine. Its flavor has notes of lemon and spices with a touch of spicy very tasty.
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.