Herbs

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  • Basil’s strong Mediterranean flavour will bring the sun to your tomato sauces, grilled vegetables and poultry “en papillote”.

    Weight : 30g

  • Grows in the primary forests of Terai west of Kathmandu. Once dried, these leaves release fruity flavours and notes of cumin. Add a few leaves to a bouquet garni, or add them whole to your stews.

    Weight : 5g

  • These kaffir lime leaves reveal bitterness and freshness. To infuse urgently with your creamy sauces for langoustines, prawns and other crustaceans!

    Weight : 5g

  • Oregano’s strong Mediterranean flavour will enliven your pizzas, stuffed vegetables and meat pies.

    Weight : 15g

  • These chopped leaves will perfectly enhance fish in foils, house vinaigrettes and marinades. Prefer to add it at the end of cooking because it does not resist boiling.

    Weight : 15g

  • Considered in India as an elixir of life due to its health benefits, this variety of basil is “the most sacred plant on earth” in some provinces. Its aroma spicier than classic basil goes wonderfully with fresh cheese, fish papillotes or marinades for white meats. It is also consumed by Tulsi as an infusion to calm intestinal cramps.

    Weight : 25g

  • The distinctive notes of camphor which are so characteristic of rosemary will prompt you to add it to your pan-fried summer vegetables, pork or poultry skewers or a delicious dish of lamb or rabbit. Rosemary is used in the famous “herbes de provence” mix.

    Weight : 20g

  • These herbs are bursting with flavours from the soils and the climate in which they grow, and will enhance and enliven all your grilled meat, roasts, tarts and salads.

    Weight : 25g