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| Idéal pour parfumer vos patisseries, crémes, flans...etc see more ... |
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3.80EUR |
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Ail semoule - épice déshydratée- 50g
| Garlic originated from Asia. It has been grown in the Mediteranean
since very ancient times for its medicinal and gastronomical properties.
It is a well known tonic. In the Middle Ages, people believed a few
cloves would keep vampires at bay.
Its very specific taste goes very well with mayonnaise in "aioli", baked
tomatoes with parsley, and mushrooms. And a leg of lamb would not be the... see more ... |
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2.35EUR |
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Alligator pepper (grain of paradise) - épices entières - 50g
| Alligator pepper originates from Africa. In the Middle Ages, it was
known as the grain of paradise. It has a strong and pungent taste reminiscent of pepper which is why it is also known as Guinea pepper. It first
appeared in Europe towards the 13th century but became only mildly
popular. It can be used to replace pepper. Its tartness makes it a good
seasoning for fish and pickles.
. see more ... |
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3.75EUR |
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Anis vert - épice entière en graines- 40g
| Green aniseed originated from the Middle East and was used by the
Egyptians and Romans to prevent indigestion.
It is commonly found in highly seasoned Indian dishes. It is also used
in fish soups, sauces and rye bread. It is a common ingredient is pastry
and sweets as well as liqueurs. Dame Morgan recommends chewing on a
few grains after meals. see more ... |
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2.35EUR |
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Badiane - épice entière - 15g
| La badiane est un arbuste originaire de Chine.
Ses fleurs jaunes donnent naissance à des fruits en forme d'étoile. Aussi appelé anis étoilé, elle a le même arôme et le même goût que les graines d'anis vert.
Elle est trés utilisée dans la cuisine chinoise et rentre dans la composition du cinq épices. see more ... |
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2.50EUR |
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Baies de genièvre - épice entière - 30g
| The juniper bush is a close relative of the cypress. It grows in Europe and America. In ancient times, juniper berries were thought to protect
against pain.
Today, it is an indispensable ingredient in sauerkraut. Juniper berries
are also used in pates and cold cuts. They are an excellent seasoning for wine sauces and meat marinades. They are thought to facilitate digestion and believed... see more ... |
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2.35EUR |
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Blue poppy - épice entière (graines) - 50g
| Poppy seeds originally came from Asia Minor from where they were
taken to South East Asia and India by Arab merchants.
Blue poppy seeds have a light and delicate hazelnut like flavour when used in
baking. They are often added to curries and sauces in India. They add a subtle decorative and tasty touch to breads and pastries. Dame Morgan suggests sprinkling some on all your summer salads. see more ... |
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2.75EUR |
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Brown mustard - épice entière (graines) - 70g
| Mustard has been known since Ancient times. The word mustard comes from the Latin "mustum ardens". The Romans mixed ground mustard
seeds with unfermented grape juice. There are three types of mustrad
seeds: White mustard seed, with a slightly weet taste
Brown mustard seed, with a slightly bitter and spicy taste
Black mustard seed, with a strong pungent taste see more ... |
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2.35EUR |
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Cannelle entière - épice entière (batons de 6/8 cm) - 25g
| Cinnamon is the bark of a small bush type of tree, the cinnamon tree.
Pierre Poivre, a missionary, introduced it in the Seyckelles and
Reunion Island in the 18th century.
Cinnamon is used in both sweet and savoury dishes. It is used to add
flavour to pork, carrots, fruit sauces, apple pie, and rice pudding. It
is also used in hot spiced wine, tea, milk and hot chocolate. see more ... |
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2.35EUR |
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Cannelle moulue - épice moulu - 40g
| Cinnamon is the bark of a small bush type of tree, the cinnamon tree.
Pierre Poivre, a missionary, introduced it in the Seyckelles and
Reunion Island in the 18th century.
Cinnamon is used in both sweet and savoury dishes. It is used to add
flavour to pork, carrots, fruit sauces, apple pie, and rice pudding. It
is also used in hot spiced wine, tea, milk and hot chocolate. see more ... |
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2.35EUR |
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Cardamome verte - épice entière (gousses) - 35g
| Cardamom was cultivated as early as the 8th century BC in India,
and in the gardens of Babylon. Its flavour is close to lemon with a hint of eucalyptus and camphor. Chewing on a few seeds will freshen your
breath.
Cardamom seeds will also enhance you pickles, pastries and bread. see more ... |
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2.75EUR |
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Carvi noir - épice entière (graines)- 40g
| Caraway has been used as a seasoning and a medicinal plant for
5000 years. Traces have been found in prehistoric dwellings.
Caraway originated from Asia, and now grows in Europe,
especially in Holland, where it flavours gouda cheese. Caraway is
also used in Munster cheese. It is closely related to parsley and is
added to sauerkraut, spicy cakes, cabbage soup, baked beans,... see more ... |
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2.35EUR |
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Clou de girofle - épice entière - 35g
| Cloves originally came from the Moluccan Islands in the Indonesian
archipelago. They were introduced in the Seychelles Islands in the 18th
century.
Cloves are slightly sweet and spicy. They are used to add flavor to
broths, fish, poultry, game and other meats. Just a few cloves are all you
need to add a lot of flavor to a dish.
Chewing on a single clove can relieve a bad toothache. see more ... |
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2.35EUR |
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Coriandre - épice entière (graines) - 25g
| Coriander was used as a seasoning and in medicine as far back as Ancient Egypt under the Pharaohs. It is also used in India in curries and
other combinations of spices. It is often mixed with cumin.
It is used in white sauces, carrot, parsnip or pumpkin soup. see more ... |
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2.35EUR |
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Cumin - épice entière - 40g
| Cumin was used by ancient Egyptians. It has been popular since the
Middle Ages.
It is used in soups and lamb dishes. It is also found in Mexican chili
con carne.
It stimulates the appetite and has the reputation of being a good remedy for digestive problems and bloating. see more ... |
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2.35EUR |
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Cumin - épice moulu - 40g
| Cumin was used by ancient Egyptians. It has been popular since the
Middle Ages.
It is used in soups and lamb dishes. It is also found in Mexican chili
con carne.
It stimulates the appetite and has the reputation of being a good remedy for digestive problems and bloating. see more ... |
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2.35EUR |
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Curcuma - épice en poudre - 40g
| Marco Polo was truly amazed when he discovered this plant in South China. Curcuma easily replaces saffron. It is one of the main ingredients of curry powder and Caribbean columbo spice mixes.
It is the ideal seasoning for poultry, pork and rice.
It can also be used in chutney and pickles of all kinds. see more ... |
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2.35EUR |
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Fenouil - épice entière (graines) - 25g
| Fennel is a perennial plant that comes from the Mediterraneal and AsiaMinor. It was used by the Chinese as early as the Bronze age. It wasalso used by the Egyptians and ancient Greeks.
It is widely used in fish dishes, especially in bouillabaisse (fish soup).
It is also excellent in soups and with lobster, shrimp and pastries. It has many digestive qualities. see more ... |
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2.35EUR |
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Galanga - épice entière (rhizome séché)- 25g
| Au moyen-âge, le galanga était utilisé comme médicament et comme épice mais aussi pour ses vertus aphrodisiaques.
On peut utiliser le galanga en remplacement du gingembre bien que son goût soit différent avec un arôme de pin et un piquant plus prononcé.
On utilise le galanga entier dans les plats de fruits de mer, dans l'eau de cuisson de crustacés et coquillages, réduit en poudre, il agrémenter... see more ... |
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2.50EUR |
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Gingembre - épice moulu - 35g
| Ginger is the rhizome or part of the root of a perennial plant from India. It was discovered by Marco Polo in China in the 13th century. Confucius mentioned ginger in 500 BC. It was also very popular in Rome.
Arab merchants introduced ginger in Europe where it became the second
most popular seasoning after pepper in the 14th century. It is used in
curries, tajines, marinades and pastries. see more ... |
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2.35EUR |
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Graine de lin - graine entiére - 45g
| Grillées, elles accompagneront vos salades d'été.
Vous pouvez aussi saupoudrez vos céréales du matin ou vos tartines
de quelques graines afin de favoriser le transit intestinal. see more ... |
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2.75EUR |
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Hot pepper - épice entière - 15g
| Hot pepper is used all over the world, but it originates from South-
America. It was introduced in Europe after the discovery of the
Americas. There are well over 150 types of hot peppers. They are used in hot sauces. Hopt peppers are a common ingredient of chili con carne. They are also found in curries and sweet and sour sauces. see more ... |
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2.35EUR |
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Mace - épice entière - 15g
| Mace is the dried husk of nutmeg. It has a strong palatable taste and a
sweet and delicate smell.
It is often found in highly-seasoned dishes and a pinch will pep up all your soups, fish and seafood sauces, egg dishes, cheese cakes and lemon pies. see more ... |
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2.35EUR |
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Nigelle - épice entière (graines) - 50g
| Black cumin originated from Asia and the Middle East. There are
fourteen different Types of black cumin. It was already known in
Roman times. It can replace pepper. Its pungent taste recalls that of
oregano or even the lowly carrot. It is much employed in Indian cuisine and is thus the perfect seasoning for curries, meat dishes, sauces and
vegetables. see more ... |
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2.35EUR |
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Nutmeg - épice entiere (noix) - 25g
| Nutmeg is the seed of the tree of the same name from the Moluccans.
Grated nutmeg is added to scalopped potatoes, white sauces, omelettes,
mashed potatoes and different types of pastry. see more ... |
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2.50EUR |
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Nutmeg moulue - épice moulu - 40g
| Nutmeg is the seed of the tree of the same name from the Moluccans.
Grated nutmeg is added to scalopped potatoes, white sauces, omelettes,
mashed potatoes and different types of pastry. see more ... |
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2.50EUR |
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Paprika - épice moulu - 45g
| Paprika comes from Hungary and is made from sweet peppers. The seeds are removed, the flesh is dried and crushed.
Paprika is used in Hungarian goulash, in stews and on chicken. see more ... |
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2.35EUR |
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Piment doux espagnol - en poudre - 40g
| Idéal pour parfumer les ragoûts, les sauces et charcuteries. see more ... |
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2.35EUR |
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Réglisse en bâton (18 cm) - fagot de 4 bâtons - environ 30g
| La réglisse est une racine qui est connue pour son utilisation dans la confiserie. On peut aussi la "machouiller" ( souvenir d'enfance pour beaucoup d'entre nous!) mais aussi l'utiliser en tisane (le mélange réglisse-menthe est extra). see more ... |
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1.50EUR |
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Saffron - épices en pistils - 0,5g
| Saffron is without dount the most expensive spice. Picking saffron is very hard work indeed. One hundred thousand flowers are necessary to obtain 5
kilos of fresh stigmas and then only one kilo of saffron powder!
It is one of the main ingredients in the paella of the South of Eurpe. It
gives the rice its beautiful yellow colour. It has very little taste but will make your dishes smell del... see more ... |
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3.75EUR |
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Saffron mixed - 3 x 0,1g
| Saffron is without dount the most expensive spice. Picking saffron is very hard work indeed. One hundred thousand flowers are necessary to obtain 5
kilos of fresh stigmas and then only one kilo of saffron powder!
It is one of the main ingredients in the paella of the South of Eurpe. It
gives the rice its beautiful yellow colour. It has very little taste but will make your dishes smell del... see more ... |
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3.55EUR |
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Sésame doré - épice entière (graines) - 50g
| The origins of sesame are not clear. It may have come from either Africa or Ondia. But we do know that it has been used in China for 5000
years. It is delicious on bread or pastry. When roasted, sesame seeds taste and smell of hazelnuts. see more ... |
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2.75EUR |
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White mustard - épice entière (graines) - 70g
| Mustard has been known since Ancient times. The word mustard comes from the Latin "mustum ardens". The Romans mixed ground mustard
seeds with unfermented grape juice. There are three types of mustrad
seeds: White mustard seed, with a slightly weet taste
Brown mustard seed, with a slightly bitter and spicy taste
Black mustard seed, with a strong pungent taste see more ... |
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2.35EUR |
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