Spices & aromatic herbs

Zalg Sea Lettuce Flakes (50g jar), green seaweed grown in Brittany, with fresh seafood notes. Crispy then melting when rehydrated, on fish, salads and tartares.

Organic seasoning for grilled, rotisserie, or barbecued meats (poultry, lamb, pork), 10 kg format. Promotes a golden crust. Sprinkle on or use as a marinade.

Savoury spice and vegetable blend (300g tube), designed for chicken and poultry. A few pinches will flavour sauces, marinades, grilled dishes, broths, and stews.

Satay sauce mix (600g tub) made with peanuts, spices and shrimp, inspired by Indonesian and Malaysian satays. For chicken or beef skewers, marinades, rice and woks.

Paella mix (210g tube), carefully measured with saffron and paprika. Bright color and rich flavor in one spoonful, also for rice, fish, seafood, and stews.

Guacamole Mix (600g tub): onion, sweet pepper, garlic, bell pepper, chili pepper, coriander and salt. With ripe avocados, a quick guacamole for appetizers, Tex-Mex, and tapas.

Merkén (45 g tube), a traditional blend from the Mapuche people of Chile: dried and wood-smoked chili peppers, toasted coriander, and salt. Smoky and spicy flavor for meats, fish, and eggs.

Dukkah (140g tube), Egyptian blend of oriental spices and crushed nuts, crunchy and roasted. Serve on hummus, roasted vegetables, salads, eggs, bread, or as a crust on meats.

Firebarns Montreal Steak Spice Blend (135g): salt, dehydrated vegetables, spices, mustard seeds. For meats, grilling, foil packets, and vegetables. Steakhouse presentation.

Colombo Spice Blend (1 kg bag) of Indian origin: coriander, chili pepper, turmeric, cumin, fenugreek, and ginger. Milder than curry, for fish, vegetables, cheeses, and foie gras.

Cajun mix (375 g tub), Louisiana mix: thyme, onion, paprika, oregano, pepper, mustard, chili, and cumin. Powerful, for jambalaya, gumbo, rice, grilled meats and fish.

Hot garam masala (400g tube), blend of hot spices (coriander, cumin, ginger, cinnamon, pepper, nutmeg, cardamom, chili). For curries, meats, dals and marinades.

Green curry powder (35g jar): coriander, lemongrass, ginger, green jalapeño, garlic, paprika, pepper. Mixed with coconut milk, a quick green curry with meat, fish or vegetables.

Tandoori mix (150g tub), Indian blend of paprika, sweet pepper and spices, with a red color. For marinating chicken, fish, paneer and vegetables, preferably mixed with yogurt.

Three-seaweed cocktail in flakes (45g jar) — dulse, nori, and sea lettuce — with an iodized taste. To color and enhance fish, shellfish, vegetables, salads, and tartares, no cooking required.

Colombo powder (170g jar): coriander, chili, turmeric, cumin, fenugreek, and ginger. For chicken, goat, pork, fish, or vegetable colombo, marinades, and Creole sauces.

Colombo powder (560g tub), a gently spiced blend emblematic of the West Indies. Ideal for enhancing meats, fish, and vegetables in colombos, curries, and marinades. Professional size.

Merguez spice blend (1 kg bag), balanced and ready to use. To easily season lamb, beef, and other merguez in catering.

Couscous spices (1 kg bag): coriander, cumin, chili peppers, and fennel. To flavor traditional couscous and stews, with a consistent taste profile. Professional size.

Four-spice powder (450 g tub): black pepper, nutmeg, cloves, and ginger. For terrines, pâtés, charcuterie, stews, gingerbread, and spiced desserts.