Under €10

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.

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.

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.

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.

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

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

Ground turmeric (160g tube), with an intense yellow colour and a delicate earthy taste. Natural colouring for risottos, fish, rice, sauces and catering preparations.

Madras Curry (125g tube), with warm and fragrant, slightly spicy notes. For fish and seafood curries, vegetarian dishes, sauces, and marinades.

Chili blend (130g tube), essential for chili con carne (chili pepper, cumin, spices). For minced meat, kidney beans, tacos, fajitas, sauces and marinades.

Madras Curry (400g tube), hot and spicy blend (turmeric, cinnamon, cardamom, ginger, chili). For fish curries, seafood, vegetarian dishes, sauces and marinades.

Ground cinnamon (30g mill refill), with a sweet and warm flavor. For desserts (rice pudding, compotes, crepes), hot drinks, and sweet and savory dishes (tagines, curries).

Ground sumac (170g jar), a Middle Eastern berry with a fruity and tart taste. Iconic in za'atar and fattoush, it enhances grilled meats, kebabs, hummus, salads, and roasted vegetables.

Fennel seeds (jar 117g), with an original aniseed flavour. For marinades, sauces, broths, fish, white meats, vegetables, breads, sausages and liqueurs.

Blonde mustard seeds (700g tube), slightly sweet and not very spicy. Crushed or roasted, for sauces, brines, marinades, and poultry and fish en papillote.

Hibiscus flowers (40g tube), for hot or cold infusions (bissap, karkade), with a tart taste. They color and flavor jellies, syrups, broths, creams, and mousses.

Hibiscus petals (130g tube), with a tart taste and vibrant color. For hot or cold infusions, syrups, bissap, jellies, creams, and mousses.

Whole star anise (60g tube), with a strong aniseed aroma. For infusing in broths (pho), poultry, syrups, compotes, mulled wine and jams.

Caraway seeds (140g tube), with aniseed and warm notes, similar to cumin but fresher. Essential for sauerkraut, stews, rye bread, Munster cheese and liqueurs.

Whole cumin seeds (110g tube), with a warm and distinctive fragrance, for roasting. Essential for tagines, curries, chili, lamb, root vegetables, and breads.

Juniper berries (100 g tube), the origin of gin, with resinous and slightly sweet aromas. For game, sauerkraut, marinades, terrines, and red wine sauces.