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Traditionally used in southern Spain for seasoning “pinchos,” tapas-sized meat skewers. Will give a great Andalusian taste to all grilled meats, poultry and shrimps.
Harvested from underground salt springs, this Peruvian salt has a complex mineral flavor. For cooking or finishing.
A Persian cooking essential, Angelica seeds are worth discovering. With an unmistakable aroma, perfect for beans, vegetables, even pickling.
This spice contains powerful aromatics and is best used toasted or sparingly. Whole anise seeds impart a wide range of herbal notes.
A mild spice used mostly for coloring. Used in West-Indian, Peruvian and Mexican dishes.
Forget the appetizer, use the spice blends for your next apéro! A simple dish before sitting down to eat, an apéro is a great way to entertain.
Much like the cayenne, this Mexican chile has little flavor and is quite hot. The perfect chile to add heat to a dish without altering its flavor.
Gluten-free asafoetida. Indispensible in Indian cookery, especially with pulses. This gum lends a roasted garlic flavor to simmered dishes.
Common to central Mexican cookery, avocado leaves are used in slow-cooked dishes like bean dishes, braised meats, moles and tamales.
An aromatic and slightly hot spice blend, with galanga and kaffir lime leaf, which give dishes the unique fragrances typical of Balinese cuisine.
These young spring buds promise exceptional fruity flavor. For use in desserts, small game, or as an herbal infusion. Harvested in Quebec.
A sweet, resinous spice, wild-harvested by hand. The leaves can be infused as an herbal tea or use in cooking.
Grown on one of the finest herb plantations of Provence, this basil is a staple of Mediterranean cookery.
Fragrant Mediterranean bay leaves. Beautiful and bright green, the leaves come from a small farm facing the Ionian Sea. Great in soups and stews.
The West-Indian bay leaf has a rich and pungent fragrance. Distinct from the Mediterranean bay leaf.
