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.
0kg - 400kg
€1.00 - €66.00
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.
Flowers shaped like a yellow cone that produce an electrifying effect on your palate. With a touch of citrus flavor, this flower will stimulate your palate with an exciting effervescent effect that increases salivation and cleans the mouth; refreshing and numbing sensation. Use it in salads, fish, meats and add electricity to your cocktails.
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.
The nasturtium sprout seed creates attractive rounded leaves that are a gourmet delight for their slightly spicy flavor. In a few days you can enjoy its characteristic flavor and its great benefits for your health.
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.
This mixture has a great variety of flowers in all colors and flavors, from sweet, slightly bitter, herbaceous, aromatic and citrus. This mixture will illuminate your creations.
Its flavor is slightly spicy, crisp and watery. The radish daikon has many nutrients, including vitamin A and C. As it has a lot of flavor, it can be used as a natural dressing in salads. It’s ideal with white fish.
Dry Cuisine Lavender is native to France, in the mountainous region of Provence. For culinary use, the floral and slightly sweet taste of lavender makes it widely adaptable. They can be used as an herb added to meat and salads, to dressings and condiments. It can be added to cheeses; mixed in teas, chocolate and baked goods.
A natural sugar that comes from the Mexican Agave (or more commonly maguey), the sacred cactus of the Aztecs; It is low caloric, liquid, amber and tasty like honey. Use it to substitute sugar in all your desserts, in your yogurts or to break down meat and vegetables.
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.
The particularity of the Mushroom Leaf is its mushroom flavor. Its leaves are dark and fleshy green. With this leaf your dishes will have that note of flavor that reminds us of the forest. It is used in meat dishes and winter stews.
The Red Cabbage Microgreen bud has a mild and sweet taste. It contains high levels of vitamins A, B, C, E and K, as well as being rich in magnesium and reducing the risk of cardiovascular diseases. It is used in stews and meat dishes.
One of the most used seeds for indoor cultivation and the most appreciated. It has beautiful burgundy leaves that provides eye-catching dishes. Its flavor is similar to beets and nuts. It has a high nutritional and vitamin content. It is used in lean meats, entrees and fish.
Nori Seaweed is one of the most consumed, especially for its nutritional contribution, very rich in minerals, proteins, vitamin A and B, carbohydrates, fiber and barely contains fat. Its flavor is very particular, wafer. It is used in sushi, salads, soups, sauces, purees and in dishes with vegetables.
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.