Terre Exotique
-
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
-
Dukkah (pronounced “douka”) is a spice mix from Egypt. It is made from hazelnuts, sesame, coriander, cumin and grilled spice. In Cairo, the Egyptians traditionally serve Dukkah with their pre-dinner drinks by dipping pitta bread into olive oil and then into Dukkah!
Its notes of toasted spices and hazelnuts are delicious with sweet wine, warmed goat’s cheese on toast or fresh pasta. It releases its oriental flavours wondrously with chicken skewers or marinated fish. Sprinkle it over your mixed salads or on steamed vegetables to add a crunchy touch.Weight : 40g
-
The success of a foie gras depends on the seasoning! You can sprinkle this subtle mix directly onto your foie gras before serving or use it when preparing your very own home-made foie gras terrine.
Weight : 60g
-
Originally from tropical Africa, sesame was then introduced to Lebanon. Once roasted, it releases notes of hazelnut which will enchant breads, fish, avocados, mangos and roast apples.
Weight : 80g
-
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !Weight : 20g
-
The MUST HAVE pepper for all your green pepper sauces !
Picked as a bunch, the peppercorns are rapidly plunged into brine to preserve their aroma and flavour.
This crunchy full-bodied green pepper will enchant any red meat or fish.Weight :50g
-
The MUST HAVE pepper for all your green pepper sauces !
Picked as a bunch, the peppercorns are rapidly plunged into brine to preserve their aroma and flavour.
This crunchy full-bodied green pepper will enchant any red meat or fish.Weight : 50g
-
Easy to use : 1 Teaspoon of this blend mixed with a ripe avocado + 1/2 Diced tomato and dash of lemon juice will give you a delicious guacamole.
Weight : 55g
-
Habanero Chilli pepper is very powerful and is widely used in Mexico, the West Indies and the Réunion where it is also known as Goat pepper.
-
These kaffir lime leaves reveal bitterness and freshness. To infuse urgently with your creamy sauces for langoustines, prawns and other crustaceans!
Weight : 5g
-
Lampong black pepper is perfect for those who appreciate spicy and powerful peppers. Woody vegetable notes. Use Lampong black pepper to spice up a risotto, a fricassé of vegetables and mushrooms, grilled meat or fish.
Weight : 70g
-
Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
Weight : 70g
-
From Indonesia, this long pepper has an elongated shape and is also known as a catkin. Its hot and spicy flavour encompasses delicious notes of cinnamon, liquorice and aniseed. Grate it or crack it over lamb dishes, tomato sauce and your desserts!
Weight : 50g
-
These surprising green peppercorns are first preserved in brine then dried. This makes them crunchy and tasty, a perfect addition to your home-made tapas or canapés. Indulge and present these delicious peppercorns as nibbles alongside a bowl of spicy peanuts !
Weight : 25g
-
This chilli pepper is obtained by crossing two varieties of extra strong chilli peppers. Be warned, it will not leave your tastebuds unscathed! Spices up sauces, chili con carne, pizzas and flavoured oils.
Weight : 12g
-
