Cooking with spices gives dishes unexpected nuances and flavours, and is ideal for our well-being.
Native to the Nile Valley and the Mediterranean basin, it was long cultivated in the temperate regions of Europe, India, and China. Today it is widespread in both North and South America. It has an intense, warm flavor with a slightly bitter aftertaste. Rich in essential oils, it is valued for its digestive and toning properties. In our sauces, it brings depth and ethnic authenticity.
Native to the island of Java, cubeb pepper is little known in Italian traditional cuisine, but it is widely used in Indonesian and African cuisine. It has a tangy flavour with aromatic, fruity and delicate nuances. Grown for its many beneficial qualities, it has aphrodisiac, antioxidant and depurative properties.
A combination of spices from the Indian culinary tradition available in countless versions, some of them more popular and widespread. It adds a spicy touch to food. The blend of various spices brings together its individual beneficial properties.
Native to tropical Asia, particularly China and India, ginger is a root with a fresh, pungent flavor, used for centuries in Asian and Ayurvedic cuisine and now widespread worldwide. It is known for its digestive, anti-inflammatory, and stimulating properties. In our sauces, it adds energy, vibrancy, and a unique spicy touch.
Il s’agit d’un mélange d’épices typique du nord de l’Inde. Le tandoori est répandu dans le monde entier et il en existe de nombreuses versions. Notre recette est personnalisée pour s’harmoniser avec nos sauces. Elle offre les propriétés bénéfiques des différentes épices qui la composent.
Although of Mediterranean origin, coriander is mainly used in Indian and South American cuisine. It has a sweet and delicate aroma, which accompanies but does not mask the taste of sauces. It has antibacterial properties and relieves fatigue.
A plant grown as far back as 7,000 years ago in Mexico, the chilli pepper is now well-known and popular worldwide. It is mainly used in North Africa, South Asia and, of course, Mexico. Its renowned spiciness comes from capsaicin. A powerful antibacterial agent, rich in Vitamin C and antioxidant.
A blend of Indian spices, curry achieved worldwide renown thanks to British merchants and settlers. This blend is available in many versions, featuring various degrees of intensity and spiciness.
Cardamom fruits contain many essential oils and have a fruity and spicy flavour. Many blends of spices typical of Indian cuisine, among them curry and masala, include cardamom. A very popular spice in Arab countries and in the Far East, it is also used to flavour coffee and black tea.
A spice native to Southeast Asia, it is loved for its aromatic power and beneficial properties. Antioxidant, anti-inflammatory and detoxifying, it is known as the “golden spice,” a symbol of well-being and intensity. In our sauces, it adds depth, warmth, and uniqueness.
