Épices et Aromates - Buy the Best of Plantations

Spices and Seasonning

Excellence Incarnate: The David Vanille Signature

In a world where quality is increasingly rare, David Vanille reaffirms its absolute commitment to excellence. Each spice we offer is the fruit of a passionate quest, a rigorous selection made with unique knowledge, directly in the field, from dedicated producers, authentic plantations and trusted traders. We forge unfailing links with the heart of tradition and the guardians of age-old know-how. This proximity enables us to offer you priceless culinary treasures, spices of unrivalled quality, the true signatures of David Vanille. Each carefully selected spice is an invitation to an exclusive sensory voyage, an unprecedented taste discovery that will elevate your culinary creations to the pinnacle of gastronomy.


Mloukhiya

Mloukhiya

Egypt Complexity, Aromatic, Simple pleasure
  • 100g
  • 200g
  • 400g
€3.99
Gingembre Mangue

Gingembre Mangue

Foho Tatamalu Notes of Mangoes, Apples, Lemon, Eucalyptus, Honey
  • 25g
  • 50g
  • 100g
€4.99
  • Out-of-Stock
Whole Nutmeg

Whole Nutmeg

Grenadines Islands - Caribbean Exceptional, Intense, Very Fragrant
  • x 5
  • x 10
  • x 20
€6.99
  • Out-of-Stock

Exceptional aromatic power

Spices and herbs are of fundamental importance. They enhance your dish and make the difference between a good dish and a great one. For this, quality is essential, so that you can be enchanted by sweet smells and exquisite flavors. Spices and aromatics have fabulous power. Cumin, curry, pepper, ginger, chives, marjoram, each one adds that little something extra to 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 powders. Fenugreek powder is an excellent product that I discovered in India. Fenugreek is an aromatic plant whose leaves and seeds can be used. The seeds can be used whole in your dish. I've chosen to offer you the ground version, which you can mix with other spices or use on its own in beef massalé or citrus desserts. Cayenne pepper powder needs no introduction. Its mild, invigorating taste adds the pep some people expect in a dish. Whether used to make pizza oil, exotic dishes or vegetables, cayenne pepper will find its place in many recipes. Star anise powder is a gustatory gem. I found it in Vietnam and was immediately seduced by its bewitching fragrance and aniseed taste. Star anise powder adds a whole new dimension to cream desserts and fruit salads. Nutmeg powder comes to us from Indonesia. Extremely fragrant, it revolutionizes your purées and gratins. But its exquisite flavours are also ideal for chocolate desserts. Finally, Combava powder is a little treasure I found in Madagascar. This country doesn't just excel in vanilla production. Here, combava is grown, an ancient citrus fruit with a lime-like flavour that brings an incomparable freshness to your dishes. Turmeric powder, clove powder, cinnamon powder - it's hard to list all the ingredients in my extensive selection.

Spices in a variety of shapes

Let's discover some other spices and herbs that should make you fall in love with them. Let's start with Amazonian Tonka Bean. As sweet as vanilla, as intense as almond, Tonka bean can be grated onto sweet and savory dishes. It goes perfectly with meats, fish, creams and chocolate desserts. It really is the little extra that makes all the difference. How can we talk about herbs, spices, aromatics, exceptional products and delicious cuisine without mentioning saffron? This luxury product is quite simply extraordinary. As a pistil, it reveals all its aromatic power and revolutionizes your fish dishes. Why is saffron so expensive? Quite simply because this spice comes from the crocus plant, and pistils can only be harvested by hand if this exceptional product is not to be altered. What's more, it takes more than 100,000 flowers to produce one kilo of saffron.

Crushed chillies

If you like your dishes spicy, but not overly hot, I suggest crushed Niora pepper. I found it close to home, in Spain. At 3 on the Scoville scale, this mild pepper will delicately spice up your dish in the same way as a piment d'Espelette.

Freeze-dried herbs

I also offer freeze-dried products such as parsley and basil. Of course, it's always interesting to work with the raw product in the kitchen. But if it's not the season, or if you've run out of these herbs, you'll be delighted to always have a jar on hand to accompany your preparations. Freeze-drying, if carried out properly, does not betray your product or its quality. Among the must-haves in my selection are herbes de 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 everyone else, and my aim is always to offer you different products, I add basil to these herbs to spice up their taste and give them that little extra something that makes all the difference.