Discover the perfect balanced flavor of star anise, pepper, fennel, cloves and cinnamon which form one of the world’s most famous and oldest spice mixes. The five-spice powder combines the five basic flavors of Chinese cooking: sweet, sour, bitter, salty and savory. Chinese five-spice powder compensates the heat of a dish as cooling ingredient in Chinese Ying-Yang. |
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. |
These pieces of chili or chili flakes are chopped chilies with the seeds still present. They are hot chili flakes that you can use in your dishes. They give a natural spice to your dish and make for a beautiful finish. Lovely in chili sauce or chili con carne. |
Spaghetti All’Italiana seasoning, consisting of parsley, onion, tomato, capers, garlic, olives and oregano and is an original mixture without salt or additives. With the presence of capers and olives rings this herb looks good and it provides a wonderful flavor to spaghetti and other pasta dishes. |
This special salt is smoked at low temperatures in Norway, this gives the salt its delicious smoky flavor and a light brown color. Smoked sea salt is suitable for seasoning of meat, fish, fish salads, vegetarian dishes, game dishes, grills, pasta and vegetables. It is also wonderful as a decoration for your dishes naturally. |
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. |