Spices & aromatic herbs

Sweet Paprika La Plantation (1 kg bag), with strong coloring power and a sweet-bitter flavor. For goulash, stews, omelets, fish soups, tartares and sauces.

Ground Nutmeg La Plantation (1 kg bag), ready to use. For purées, gratins, and béchamels, but also fish, poultry, and fruit or chocolate desserts. Wholesale format.

Spanish ñora pepper, sweet and fruity, crushed (400g tube). Round and slightly spicy flavor for fish, simmered vegetables, ratatouilles, rice, sofritos, and Spanish sauces.

Kaffir lime powder (115g tube), a citrus with an intense aroma between lemongrass and ginger. For fish, seafood, sauces, deli meats, cocktails, and desserts. Creole and Asian cuisine.

Ground ginger (100 g tube), with a warm and slightly pungent aroma. For soups, curries, stews, seafood marinades, cookies, gingerbread, and desserts.

Espig Ground Ginger (1 kg bag), with a unique taste blending peppery, citrus, and spicy flavors. For soups, biscuits, gingerbread, and dishes in sauce or en papillote.

Black Curry (220 g tube), a blend of roasted spices with a dark hue and a deep, smoky, intense flavor. Perfect for curries, marinades, sauces, roasted vegetables, and slow-cooked meats.

Tonka Bean Powder (170g tube), from South America. Vanilla, caramel, almond, and honey flavor for creams, ice creams, custards, and chocolates. Use sparingly.

Ground ginger (28g jar), with a concentrated and intense flavor. For meats, salads, broths, fish, curries, biscuits, gingerbread, and desserts.

Loomi (135g tube), lime brined then dried and powdered. Tangy umami flavor, a key spice in Persian cuisine for stews, soups, rice, marinades and desserts.

Cayenne pepper powder (140 g tube), intensely spicy, to be used sparingly. For soups, grilled dishes, marinades, sauces, and creams. A pinch awakens a dish.

Very hot whole pili-pili peppers (60g tube), to be used sparingly. For sauces, stews, marinades and exotic dishes. The heat is concentrated in the seeds.

Aizpuru Espelette Pepper AOP Powder (40g jar), grown without phytosanitary treatments. It enhances the flavor of meats, fish, vegetables, eggs, and purees without being too spicy.

Spanish smoked paprika (450g tube), with an orange-red color and a subtly smoky note. For goulash, stews, rice, pasta, eggs, marinades, and rubs.

Allspice — (360 g tube), evoking cinnamon, cloves, pepper, and nutmeg. Mildly spicy, for meats, sauces, marinades, terrines, and pastries.

String of about twenty AOP Espelette peppers from Uhartia (140 g), with a fruity, slightly spicy flavour. For soups, fish, meats, eggs and vegetables. Decorative and authentic.

Aizpuru Espelette Pepper AOP Powder (1 kg bag), grown without pesticides. It enhances the flavor of meat, fish, vegetables, and eggs without adding excessive heat. Professional high-volume format.

Whole Espig Hot Chili (1 kg bag), very potent, generally used whole for infusion. It releases more heat when cut. Island and African cuisines, use sparingly.

Sweet pepper (1 kg bag), a little spicier than paprika. It adds color and character to vegetable dishes, poultry, rice, marinades, sauces and garnishes.

Chinata Smoked Sweet Paprika (70 g), made from the best peppers in the La Vera region (Spain). Smoky note for goulash, rice, eggs, marinades, and rubs.