Spices

 THE ORIGIN OF MADAGASCAR TRUE QUALITY GUARANTEE Madagascar black bourbon vanilla is among the best in the world. It is the most coveted treasure of the island which grows in the north of the country. We support peasant farmers, within our infrastructures, in the standardization and sustai...

 THE ORIGIN OF MADAGASCAR TRUE QUALITY GUARANTEE Madagascar black bourbon vanilla is among the best in the world. It is the most coveted treasure of the island which grows in the north of the country. We support peasant farmers, within our infrastructures, in the standardization and sustai...

Hybrid Pompona vanilla is a distinctive variety native to Madagascar, specifically grown in the Sambava terroir. These pods are distinguished by their impressive length, generous size, thickness, deep black color and oily texture. Their taste profile is marked by nuances of velvety cocoa and sub...

History Iran produces 90% of the world's production. In this territory, saffron has been cultivated since the 10th century BC. The saffron from Iran that we have selected: Saffron Negin (jewel in Farsi) is distinguished by its thick stigmas of deep red color, which makes from him the most lu...

Powerful pepper with complex, woody and lemony aromas, reminiscent of Setchuan pepper and long pepper. In the kitchen? Its characteristic taste means that it takes away everything in its path! Magnificent with grilled red meats, shellfish (lobster, clams), fatty fish, duck (and foie gras!) a...

Pili pili belongs to the Solanaceae family. It has an elongated green shape which turns red when ripe, its leaves are small and erect, and its flower is white. It is known by the scientific name “capsicum frutescens”. In Madagascar it is also called “pilo kely” (“little pili”). Pili pili is ...

Nutmeg comes from the Myristicaceae family. The nutmeg tree is native to the island of Banda in Indonesia. In India, to have fresh breath, the Indians chewed nutmeg. Also, the Arabs had the custom of pocketing a few nuts to protect themselves from diseases. In Madagascar, nutmeg is grown in ...

Obtained from plants of the Piperaceae family, pepper is a famous and tasty spice. Several berries of different species come from Southeast Asia. The color of the pepper depends on its stage of harvest and its type of preparation. In the case of white pepper, it is the ripe red berries that are p...

Content :   Salt/Chili/Coriander/Turmeric/Cumin/Ginger/Garlic/Cardamom/Bay Leaves/Onions/Cloves/Nigella Seeds/Black Pepper/Green Anise/Black Stone Flower/Cane Sugar/Caraway/Nutmeg DID YOU KNOW that biryani is a traditional Indian dish found at every social event? Biryani Masala is a distin...

Content : Cinnamon/Black Pepper/Coriander/Ginger/Cloves/Nutmeg DID YOU KNOW that rents and taxes used to be paid with spices? Seven Spices is a blend of aromatic and flavorful spices, unique to the Middle East, that gives a hot taste to any meat or chicken marinade. It also adds depth to...

Content : LEMONSELLA LEAVES/LONG SWEET GREEN PEPPER/DEHYDRATED GREEN KAMPOT PEPPER/TURMERIC/FLOWER OF SALT   Khmer cuisine is fragrant but not very spicy. You will find lemony and vegetal notes in our Green Curry. It goes wonderfully with vegetables, such as zucchini, leeks or a mix of veg...

Content : LONG SWEET RED PEPPER/LEMONSELLA Stalks/DRIED GARLIC/LONG RED PEPPER/TURMERIC/ANNOTATO/FLOWER OF SALT/SPICES   Khmer red curry, a little different from the traditional yellow curry: This red curry is based on several powdered spices such as sweet red pepper which is not very spic...

Content : Thyme/Sumac/Sesame/Extra virgin olive oil/Salt   Lebanese Za'atar is a perfect blend of herbs specially made in the ancient tradition of the Levant to achieve the best flavor and taste. It is one of the easiest mixtures to use, very versatile! It can be used both raw and cooked, ...

Amchoor also called amchur or aamchur is green mango powder from the mango tree. Amchoor is prepared from green, unripe mangoes that are harvested directly from the tree. It is one of the most common spices in India where it is used in the preparation of samosas, this fritter made from a fine ...

Himalayan Pink Salt is a true salt diamond of Kashmir, whose origin dates back more than 700 million years ago . Also known as Kashmir pink salt, it is extracted from the Khewra mine, in the far east of Pakistan, on the edge of the Himalayas. This mine is today the largest rock salt mine, from...

Kala namak is a non-iodized mountain salt produced in an artisanal manner in the pink salt mines of the Himalayas. It is very rich in sulfur, has a pronounced hard-boiled egg smell and a salty taste. In Hindi, kala means black And namak THE salt . However, this black salt is above all a pink s...

Content : Chili/ salt/ Kashmiri chilli/ mango powder/ cumin/ cardamom/ garlic/ ginger/ turmeric/ black pepper/ onion/ cloves/ nutmeg.   DID YOU KNOW that Tandoori Masala gets its name from a clay oven called a tandoor, used to marinate meat? Tandoori Masala is a blend of traditional India...

Content : Kashmiri chili/Coriander/salt/mustard/fenugreek/turmeric/garlic/ginger   DID YOU KNOW that when Vasco da Gama discovered India in 1492, the spice trade between the continent and Europe was very lucrative? Spices were more valuable than gold!   Traditional Indian recipes have been...

Content : Paprika powder/salt/garlic powder/black pepper powder/onion powder/white pepper powder/Cayenne pepper powder, oregano/thyme/sunflower oil. If you are taking your first steps in the kitchen, then the Cajun Spice Blend will be your ally of choice. It is an easy spice to use to prep...

Green cardamom, the queen of spices Green cardamom has a camphorous flavor and a slightly lemony freshness, resembling in some ways pine and eucalyptus sap. It is also one of the most expensive spices in the world after saffron and vanilla. Use in the kitchen:   It is ideal for flavori...

DID YOU KNOW that pistachios were once considered a food reserved for royalty? Until a few years ago, pistachio powder was the prerogative of Sicilian recipes, but for some time now it has become a very popular and widely used ingredient, both in professional and amateur kitchens. Used to ma...

Combava is a citrus fruit native to Madagascar. The powdered zest combines flavors of lemon, lemon verbena, but also ginger and coriander. It goes very well with fish, white meats, marinades, desserts and pastries (custard, tarts, cupcakes, cakes, etc.) It can be used in both savory and sw...

Originally from Ceylon, this spice is delicately fragrant and sweet. Today, it is grown in most hot and humid tropical regions. Cinnamon comes from a shrub in the laurel family and more precisely from the bark of its fine branches which, stripped of its outer covering, rolls up into pipes appro...

Content : Coriander/Turmeric/Salt/Cumin/Mustard Seeds/Chili/Fennel/Fenugreek/Cinnamon/Garlic/Cloves/Star Anise/Bay Leaves/Cornstarch   India has long exported substantial quantities of different spices and there has been increased attention paid recently to exports of curry powder. The last...

Content : Coriander/Cinnamon/Fennel/Cumin/Cardamom/Black Pepper/Nutmeg/Star Anise/Ginger/Cloves/Bay Leaves The name of this spice blend born in India comes from Hindi, “garam” means “hot” and “masala” “spice”. Garam masala is a mixture of spices straight from India, the composition of whic...

A heritage of civilizations from the Indian Ocean, ginger has become one of the flagship spices of Malagasy cuisine. It is used in both savory and sweet recipes, and even flavors the famous rums. This ginger powder will bring a refreshing, slightly lemony note to your dishes without being too pr...

Green cardamom, the queen of spices Green cardamom has a camphorous flavor and a slightly lemony freshness, resembling in some ways pine and eucalyptus sap. It is also one of the most expensive spices in the world after saffron and vanilla. Whole green pods will offer a more subtle and d...

In the Middle East, sumac is one of the most widely used spices. In France, this red powder unfortunately remains relatively unknown to the general public. However, sumac, with its lemony notes, lends itself to all kinds of preparations. This spice, extracted from the berries of a tree for mill...

Pink Berries flavor terrines, fish sauces, chocolate mousses, red fruit salads... Pink berries go very well with veal, fish, on goat's or sheep's cheese. Add a few PINK BERRIES on a slice of foie gras, the visual effect and taste are guaranteed! Virtues of pink berries: Anti-inflammatory, a...

Content : Cinnamon/Black Pepper/Cloves/Cumin/Cardamom/Nutmeg/Ginger DID YOU KNOW that Arabic masala is used in most Middle Eastern foods? Our Arabic Mix Masala is characterized by the use of the finest spices which are delicately roasted, crushed, blended and packaged, giving this masala i...

Although it arrived very early in Europe, Galangal is however much less known than Ginger which is found today in a large number of preparations. In Cambodia, Galangal is used daily to flavor soups, broths and curry pastes. Don’t hesitate to try it in more French preparations like Poule au P...

The Long Pepper, “Piper retrofactum”, is a flowering vine of the pepper family, native to Java, Indonesia which acclimatizes well in the Kampot terroir. The first reference to long pepper appeared in Indian textbooks of Ayurvedic medicine, where its medicinal and dietary benefits are described...

Kampot Pepper is renowned as one of the best peppers in the world . Its unique character has allowed it to integrate Protected Geographical Indication (PGI) products. This recognition is also a guarantee of quality because Kampot Pepper producers must comply with the rules of the appellation's...

Lemongrass, also called Indian verbena or lemon grass , is an herbaceous plant. In cooking, lemongrass will bring a breath of fresh air. As soon as you enter it, it puts on a show and enhances your salads and other soups. It goes best with white meats. Widely used in Asian cuisine, it fl...

Cumin is a spice native to the Middle East. Traces of its use as a medicinal plant among the Egyptians have been found more than 5000 years ago. The cultivation of cumin then spread all around the Mediterranean basin, then the Indian Ocean. In the Middle Ages, cumin was a very rare spice m...

Cilantro is part of the Apacaceae family. It is an aromatic plant appreciated by cuisines around the world. Being a spice known since the dawn of time, it is also called “Arabian parsley”. In Madagascar, this spice is planted in the northwest of Antananarivo. The village of Andranoratra pr...