Spices & aromatic herbs

Three-seaweed flake blend (130g tube) — dulse, nori, and sea lettuce. A key ingredient in seaweed tartare, it enhances fish, seafood, vegetables, butters, and broths.

Safor (170g tube), ready-to-use preparation with 3% saffron, Guérande salt, chili, turmeric, and paprika. For paella, risottos, rice, fish, bouillabaisse, and saffron sauces.

5-spice blend (550 g tube): coriander, cumin, turmeric, and spices. For saucy dishes, tagines, curries, marinades, and slow-cooked vegetables. Versatile, ready-to-use spice base.

El Paso Firebarns Tex-Mex Spice Blend (125 g): dehydrated vegetables, spices, sea salt. For Mexican dishes, grilled meats, and vegetable foil packets. Steakhouse presentation.

Safdor (100g tube), a blend of chili, pepper and saffron. Very aromatic, with a warm, spicy and powerful taste for your saffron-infused and stewed dishes.

Ground allspice (1 kg bag), both mild and powerful. For savory dishes (stuffings, terrines, pâtés, foie gras, stews) or sweet dishes (cakes, cookies, tarts, creams).

Chimichurri (20 g jar), blend of herbs and spices (parsley, garlic, niora, onion, oregano, chipotle, paprika, coriander). Rehydrated with oil and vinegar, the asados sauce.

Tex-Mex blend (155 g tube), a fusion of Texan and Mexican flavors, already balanced. For fajitas, chili con carne, nachos, tacos, rice, minced meat, and stir-fried vegetables. Ready to use.

Firebarns Jamaican-Inspired Jerk Spice Blend (100g): salt, dehydrated vegetables, spices, herbs. For chicken, fish, seafood, and grilled vegetables.

Tandoori Masala (250g sachet), a red Indian spice blend. For marinating chicken, lamb, paneer, and vegetables before baking or grilling. Add at the beginning of cooking.

Vadouvan (100g tube), Pondicherry French curry with chopped spices, with onion and garlic for roundness. For curries, fish, vegetables, lentils, and marinades. Sauté lightly.

Umamix Zalg (200g jar): sesame, Brittany seaweed, tomato and raspberry flakes. Fruity and crunchy, sprinkle on salads, cereals, burrata, vegetarian dishes and carpaccios.

Umamix Zalg (200g jar): sesame, Brittany seaweed, Roscoff PDO onion, and fig. Sweet and savory balance for salads, bowls, cheeses, foie gras, and stews.

Umamix Zalg (200g pot): white and black sesame, Breton seaweed, spices (curry, ginger, turmeric) and coconut. An exotic touch for rice, fish, vegetables, bowls, and soups.

Umamix Zalg (200 g jar): Breton seaweed, toasted sesame, red pepper and chili, with smoky and grilled notes. Vegan, for finishing eggs, fish, vegetables, bowls, and toasts.

Umamix Zalg (200 g jar): sesame, Brittany seaweed, lemon and dill, with a tangy freshness and crunch. For fish, seafood, salads, cold dishes, and tartares.

Umamix Zalg (200g jar): sesame, seaweed, olives and Provence herbs, with an umami and crunchy touch. For salads, pasta, fish, roasted vegetables, focaccias and Southern dishes.

Smoked Curry (125g tube), a spice blend with intense smoky and grilled notes. For grilling, roasted vegetables, white meats, creamy sauces, rice, and marinades.

Yellow Ras el hanout (1kg bag): sweet pepper, coriander, turmeric, hot pepper, fenugreek, fennel, garlic and various spices. Traditional seasoning for couscous and oriental dishes.

Cinnamon sticks 6 cm (1 kg bag), sweet and strong. For baked apples, biscuits, ice cream, compotes, tagines, aromatic rice, stews and mulled wines.