Its intense yet mild taste reveals floral notes of eucalyptus and fresh...
High-quality pepper with powerful, mild, fruity aromas. Use: grilled red...
Ingredients: lemongrass, sweet long red pepper, turmeric, garlic, roucou, long red pepper, fleur de sel, spices. Use: mildly spicy, with lemony, herbal notes, for use as is or with coconut milk Origin: Kampot, Cambodia. Price: 18.00/100g.
Soothing, balancing herbal tea. Ingredients: cinnamon, liquorice, ginger, fennel, cardamom, coriander, rose. Use: infuse for 5 to 10 minutes. Price: 12.00/100 g.
Black salt is used in the cuisines of South Asia, India, Nepal and Pakistan. Rich in minerals, its fragrance reminiscent of hard-boiled eggs fades on the plate. Delicious in all dishes, it is also used to enhance the taste of fresh fruit. Origin: Nepal. Price: 6.00/100g
Mace is the husk that surrounds nutmeg. With a more intense and refined fragrance, it is used in the same way. Flavors fish, poultry and veal dishes, as well as pasta dishes. Delicious in stews, egg dishes, sauces and purées. Origin: Indonesia. Price: 16.00/100g.
Ingredients: cinnamon, aniseed, ginger, cardamom, cloves, nutmeg. For gingerbread and other delicacies. Price: 10.00/100g.
Fruity, spicy pepper with a hint of mandarin. Use: red meats, fish, sauces and desserts. Origin: India. Price: 14.00/100 g.
This is the same pepper as Voatsiperifery black, but picked when fully ripe, giving it much warmer notes. Use: same as black wild pepper, but with a warmer finish. Origin: Madagascar. Price: 28.00/100 g.
Replaces fresh bell pepper without its bitterness. For goulash, stews, chicken, white meats, starters and salads. Price: 8.50/100g
Enhances all meat dishes, sauces and vegetables. Spiciness: 7/10 on the Scoville scale. Price: 8.00/100g
Ingredients: chili, paprika, turmeric, coriander, cumin, pepper, fennel, mustard, fenugreek, ginger, cinnamon, cardamom, gitofle. Use: meats, shrimps, tofu, etc.... Price: 11.00/100g.
the flavour of mixed chilli and bell pepper. Ideal for goulash, white meats, stews, starters and salads. Pungency: 1/10 on the Scoville scale. Price: 8.50/100g
Ingredients: mango, black salt, cardamom, mace, black pepper, turmeric, cloves, ginger, fenugreek, cinnamon, cumin, coriander, ajowan, nutmeg. Made in Nepal. Use: vegetable curry, chickpeas and lentils. Price: 11.00/100 g.
Also known as Ketshu pepper, this superb pepper has a camphorated flavor with a hint of citrus. Use: curry, meats and vegetables. Origin: Congo. Price: 26.00/100 g.
Unrefined sea salt to which a red volcanic clay called Alaea (or Alae) has been added. The salt is dried in the sun, then this famous purified clay is added to give it its distinctive flavor and color. Subtle, light roasted hazelnut flavor, to be used like fleur de sel. Origin: United States, Hawaii Price: 9.00/100g.
This pepper has certain gustatory similarities with cinnamon. Since it is so fragrant, it is particularly well suited to osso bucco, fresh goat's milk cheese, winter soups and broths, and certain pastries. Origin: Indonesia. Price: 12.00/100 g.
Use: pastries, infusions, white meats, fish, shellfish, rice, pasta, potatoes. Origin: Madagascar. Price: from 26.-/per 100g.
for pasta, sauces, salads, stews, hors d'oeuvres and pizza. Price: 8.50/100g.
A mild spice found in all the world's cuisines. Uses: marinades, poultry, game, pork, soups, béchamel sauce, etc. Origin: Colombia. Price: 8.00/100g.
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