You have no items in your shopping cart.
Set 1
Set 1
Provencal
Herbs
This traditional herbal blend of aromatic herbs such as basil, oregano, rosemary, marjoram, thyme and lavender from the hills of the French Provence. The herbal blend gives a mild flavor to meat, poultry and vegetables.
Wild Thyme
Herbs
Thyme has a strong, spicy flavor and makes for a wonderful aroma. It is one of the basic herbs in French cuisine, such as in the ‘Bouquet Garni’ and ‘Herbs de Provence’.
Cumin
Spices
Cumin seeds, also known as ‘Djintan’, are used in good Mexican or Indian dishes. Cumin also gives a little extra flavor to dishes on the grill or barbecue and makes curry stews, chili, couscous or lamb tastier.
Tzatziki
Melange
This Tzatziki spice consists of garlic, sea salt, onion and parsley and is a well-known traditional Greek side dish, based on thick Greek yogurt, olive oil, cucumber and Tzatziki spices.
Sichuan Pepper
Spices
Sichuan pepper is a very fragrant and aromatic pepper variant and a base spice in Chinese cuisine. Delicious with a spicy aroma and smooth taste of lemon, it gives an exotic twist to any dish. Sichuan pepper is part of the Chinese five-spice powder and the Japanese seven- spice mixture.
Himalayan Salt
Salt
This unrefined and pure natural crystal salt from the Himalayas does not undergo any chemical treatment and enriches the body with 84 minerals and trace elements. This at least 250 million years old primal salt has retained all his good qualities in its completely pure form and has a delicate mild flavor and can be used to replace ordinary kitchen.
Set 2
Set 2
Greek Oregano
Herbs
The Greek oregano is one of the most aromatic spices in the world. This oregano is picked in the wild in mountainous Crete and has a unique and incredible flavor and aroma which cannot be compared with ordinary oregano. Together with basil, oregano is a must in pasta sauces, roasted Mediterranean vegetables and of course pizza.
Yellow Mustard Seeds
Spices
Yellow mustard seeds taste spicy and sweet. Mustard seed is the basis for mustard. They add warmth and depth to many dishes. In the Middle Ages mustard seed was the only spicy spice in the European cuisines. Mustard seed is added to stews, in exotic sauces for fruits and in India, the nutty flavor of mustard seeds is used in chutneys, curries and sauces. Mustard seeds are indispensable in canning, herbs and herbal brine.
Smoked Paprika Powder
Spices
This is a typical Spanish product and gives a smoky flavor and beautiful red color to the dish and is indispensable in Spanish cuisine. Smoked paprika gives extra flavor and color when heated, but then also tend to be brown and bitter. Therefore add smoked paprika only at the end of cooking.
Bruschetta Al Pommodoro
Melange
Bruschetta Al Pommodoro spice, consists of tomato, garlic, oregano, onion, salt, carrot, celery and a mild original mixture without additives. The herbs give a lot of flavor and zest to all bruschetta and tomato sauces. This mélange is used for traditional Italian antipasti, marinade for fish, meat or chicken.
Maniguette Pepper
Pepper
Maniquette pepper, also known as Paradise Seed, has a tangy, hot and spicy taste. This seed was immensely popular in the Middle Ages. The hot taste is reminiscent of pepper with a ginger flavor. Paradise Seed is related to cardamom and is still used daily in the Moroccan kitchen.
Kala Namak
Salt
Indian Kala Namak or Black Salt is pure and unrefined salt with a unique black, sulfurous flavor that is reminiscent of boiled eggs and is extracted from ancient quarries at the foot of the Himalayas in India. This black salt gets a brown - pink color when it's ground and is widely used in Indian cuisine.
