Spices and Seasonning

An exceptional aromatic power

Spices and aromatics are of fundamental importance. They are the ones that sublimate your dish, they are the ones that make the difference between a good and a very good dish. For this to happen, the quality has to be there so that you can be enchanted by sweet smells and exquisite flavors. Spices and aromatics have a fabulous power. Cumin, curry, pepper, ginger, chives, marjoram, each one will bring that little extra something for a fragrant dish. Each aromatic herb reveals its power and finds its place in your culinary creations. Let me introduce you to some of my finds.

Powdered spices and herbs

Let's start with the powders. Fenugreek powder is an excellent product that I discovered in India. Fenugreek is an aromatic plant whose leaves and seeds can be used. These seeds can be found whole in your dish. I have chosen to offer you the ground version which you can mix with other spices or use, alone, in a beef massalé or in citrus desserts. The cayenne pepper powder is not presented anymore. Its sweet and invigorating taste brings the pep that some people expect in a dish. To make your pizza oil, to make an exotic dish, to decorate your vegetables, the chilli pepper finds its place in many of your recipes. The star anise powder is a little gustatory jewel. I found it in Vietnam and I was immediately seduced by its bewitching perfume and its aniseed taste. The star anise powder flavors your cream desserts and other fruit salads to give them a whole new dimension. Nutmeg powder comes from Indonesia. Extremely fragrant, it will revolutionize your purées and gratins. But its exquisite flavors are also the perfect accompaniment to a chocolate dessert. Finally, Combava powder is a little treasure that I found in Madagascar. This country does not only excel in vanilla production. Here, combava is grown, an ancient citrus fruit that looks like a lime and brings an incomparable freshness to your dishes. Turmeric powder, cloves, cinnamon, it is difficult to mention my entire selection because it is so wide.

Spices in various forms

Let's now discover other spices and herbs that should make you succumb. Let's mention first the Amazonian Tonka Bean. Sweet like vanilla, intense like almond, the Tonka bean can be grated on your sweet and savory preparations. It goes perfectly with meats, fish, but also creams and other chocolate desserts. It is truly the little extra that makes all the difference. How to talk about herbs, spices, aromatics, exceptional products, tasty cuisine without mentioning saffron? This luxury product is simply extraordinary. In pistil, it reveals all its aromatic power and revolutionizes your fish. Why is saffron so expensive? Simply because this spice comes from the crocus plant and the pistils can only be picked by hand if you do not want to alter this exceptional product. Moreover, it is necessary to count more than 100 000 flowers to obtain one kilo of saffron.

The crushed pepper

If you like spicy dishes, but not overly spicy, I suggest the crushed Niora pepper. I found it near our home, in Spain. At 3 on the Scoville scale, this mild pepper will delicately spice up your dish like an Espelette pepper would.

Freeze-dried herbs

I also offer freeze-dried products such as parsley and basil. Of course, it is always interesting to work with the raw product in the kitchen. But if it is not the season or if you are short of these herbs, you will be delighted to always have a jar at hand to accompany your preparations. Freeze-drying, if done properly, does not betray your product and its quality. Among the essentials of my selection, I present you with herbs from Provence. Thyme, oregano, rosemary, savory, how can you imagine barbecued meat without these southern flavors? And because I don't like to do things the same way as the others and because I always want to offer you different products, I add basil to these herbs to enhance their taste and give them that little extra something that makes all the difference.