Spices from Around the World
Enjoy the best selection of premium spices in Hong Kong with our home delivery service. Discover the exceptional flavours of the world: Madagascar, Vietnam, Colombia and other remote locations through our selection of spices. Collected from small producer on this remote island and delivered to your door step in Hong Kong.
Showing 1–20 of 44 results
Whole Black Vanilla, 14-16cm+ from Madagascar Bulk
$46 by pod (moq 2 pods)The vanilla orchid is native only to Mexico and relies on a rare black Mexican bee to pollinate naturally. In 1841, a French owned 12-year old slave on Île Bourbon (now Réunion Island) discovered how to hand-pollinate vanilla orchids. Shortly thereafter vanilla plantations were introduced and became commonplace on the island of Madagascar. It is a vine of which some thirty sub-species have been identified. The vanilla market has products of different origins with marked differences:
• Mexican vanilla (vanilla fragans) with its subtle chocolate, spice and fruit fragrance
• Tahitian vanilla (vanilla tahitensis), has a low vanillin content and strong aniseed aroma with notes of prunes.
Cooking tips : there are so many option to use vanilla. You can put the skin of the bean into a dish with sugar to make you own vanilla sugar.
Latin name : Vanilla planifolia
Origin : Madagascar
Season: September to December
Ingredients : 100 % vanilla pods
Storage: Away from light, heat and moisture. Suitable for freezing.
Sold by 2 pieces minimum.
Roasted Cocoa Beans from Madagascar – 80g
We invite you to try one of the most famous cocoas in the world. The quantity of cocoa coming from Madagascar is only very small but the beans have an outstanding flavour. The beans have very little odour. In the mouth the chocolate taste appears immediately, with a burnt sideand a pleasant bitterness, without any sweetness.
Cooking tips : To use “sweet” use it crushed to flavour yogurts, white cheeses, creams, ice creams, to give some crunch to your cakes and chocolate mousses and in cakes. Enveloped in a thin chocolate cover, you can make a great sweet to snack on alone or ideally with coffee. But the lack of sugar means it can be used in “savoury” dishes, for flavouring sauces, with game, pigeon and even foie gras.
Latin name : Theobroma cacao
Origin : Madagascar
Ingredients : 100 % roasted cocoa beans
Storage: Away from light, heat and moisture.
Espelette Pepper PDO Powder – 40g
The Espelette pepper, also known as Piment d’Espelette, is a chili pepper cultivated in the French commune of Espelette, Pyrénées-Atlantiques. It is mildly hot, measuring up to 4,000 Scoville Heat Units.
When it comes to Basque cuisine, the Espelette pepper reigns supreme. The Basque country straddles the borders between France and Spain, both of which influence the area’s cooking techniques. The fact that it is flanked by the abundant sea on one side and fertile land on the other, you’ll find a diversity of dishes, from seafood and meats to beans, cheeses, ciders and wines.
Because this pepper is so prevalent to the Basque region cuisine and economy, it was confirmed as an PDO/AOC product in 2000 and an APO product in August 2002. AOC stands for Appellation d’origine contrôlée, or “controlled designation of origin”.
Whole Black peppercorns from Madagascar – 80g
$93Black pepper from Madagascar is a concentrated species with woody and fruity notes.
Cooking tips : it is good when used in cooking for sauces, to season steak, and is recognized for its antiseptic, anti-inflamatory, expectorant.
Latin name : Piper nigrum L.
Origin : East and North-West of Madagascar
Seasonality: September to December
Ingredients : 100 % whole black peppercorns
Storage: Away from light, heat and moisture.
Pure Black Bourbon Vanilla Powder from Madagascar – 20g
$195 by podThe vanilla orchid is native only to Mexico and relies on a rare black Mexican bee to pollinate naturally. In 1841, a French owned 12-year old slave on Île Bourbon (now Réunion Island) discovered how to hand-pollinate vanilla orchids. Shortly thereafter vanilla plantations were introduced and became commonplace on the island of Madagascar. It is a vine of which some thirty sub-species have been identified. The vanilla market has products of different origins with marked differences:
• Mexican vanilla (vanilla fragans) with its subtle chocolate, spice and fruit fragrance
• Tahitian vanilla (vanilla tahitensis), has a low vanillin content and strong aniseed aroma with notes of prunes.
Cooking tips : there are so many option to use vanilla. These are vanilla pods that have been dried and reduced to a powder. This powder is very aromatic, easy to use and excellent value for money.
Latin name : Vanilla planifolia
Origin : Madagascar
Season: September to December
Ingredients : 100 % vanilla pods
Storage: Away from light, heat and moisture. Suitable for freezing.
Sweet Paprika 160 ASTA – 50g
The paprika powder is obtained by grinding various varieties of bell peppers or sweet peppers. It can be found at different levels of ground coarseness, ranging from powder to flakes and with different intensities ranging from mild to hot, with a smoked variety. Capsicum annuum is the botanical name for different varieties of peppers and chillies belonging to the Solanaceae family. The family is native to the area ranging from Colombia to the south of the United States. Today this species of the Capsicum genus is cultivated throughout the world. This powder is used in tomato or bell pepper-based sauces. It works particularly well with veal, pork and poultry. It will colour nicely vegetables, rice, pasta and it will nicely perfume your soups or broths. It can be used with white cheeses, in marinades and salad dressings. You can choose the intensity and the coarseness.
Latin name : Capsicum annuum & longum
Origin : Spain
Ingredients : 100 % smoked mild paprika powder
Storage: Away from light, heat and moisture.
Smoked Paprika Pimentón – 50g
The paprika powder is obtained by grinding various varieties of bell peppers or sweet peppers. It can be found at different levels of ground coarseness, ranging from powder to flakes and with different intensities ranging from mild to hot, with a smoked variety. Capsicum annuum is the botanical name for different varieties of peppers and chillies belonging to the Solanaceae family. The family is native to the area ranging from Colombia to the south of the United States. Today this species of the Capsicum genus is cultivated throughout the world. This powder is used in tomato or bell pepper-based sauces. It works particularly well with veal, pork and poultry. It will colour nicely vegetables, rice, pasta and it will nicely perfume your soups or broths. It can be used with white cheeses, in marinades and salad dressings. You can choose the intensity and the coarseness.
Latin name : Capsicum annuum & longum
Origin : Spain
Ingredients : 100 % smoked mild paprika powder
Storage: Away from light, heat and moisture.
Whole Black Kampot PGI Peppercorns from Cambodia – 80g
A very elegant pepper with sweet, captivating, slightly floral notes. To taste there are hints of marshmallow and its strength develops at length.
Cooking tips :For use with: red meat, oily fish (mackerel, sardines, anchovies, tuna, eel…), with brown sauces and tomato sauces, with pizza, vegetables (red cabbage, lentils, chick peas…) for your marinades and cold cuts, with white cheeses, and with fruit salads, fruit purées, syrups or jams (strawberries, cherries, figs), and chocolate desserts (creams, mousses, fondants, moelleux, cakes etc.).
Latin name : Piper nigrum L.
Origin : Kampot, Cambodia
Ingredients : 100 % whole black peppercorns
Storage: Away from light, heat and moisture.
Green Cardamom from Guatemala – 50g
Green cardamom (scientific name elettaria cardamomum) is a dried fruit of a perennial plant of the zingiberaceae family, native to India. Its first written references date back to 1550 B.C. In Guatemala, this plant was brought in 1914 by the German farmer Oscar Majus Klöffer.
Cooking tips : In the beginning, people used cardamom as an aromatic spice for medicines but, thanks to its versatility, it has many other uses: flavouring for coffee, rice, chicken and other food, like in the Arab world, but also as an ingredient of great value for perfumes, oils, essential oils, diet foot, and aromatic spice for spirits and other beverages. In Europe, they have also used it for medical purposes.
Latin name : Elettaria cardamomum
Origin : Guatemala
Ingredients : 100 % green cardamom
Storage: Away from light, heat and moisture.
Whole Cocoa Beans from Colombia – 70g
You can immediately taste the typical chocolate flavour of these cocoa beans, but it is very delicate. There are no burnt notes as the roasting preserves the natural cocoa notes.
Cooking tips : To use “sweet” use it crushed to flavour yogurts, white cheeses, creams, ice creams, to give some crunch to your cakes and chocolate mousses and in cakes. Enveloped in a thin chocolate cover, you can make a great sweet to snack on alone or ideally with coffee. But the lack of sugar means it can be used in “savoury” dishes, for flavouring sauces, with game, pigeon and even foie gras. Latin name : Theobroma cacao Origin : Putumayo, Colombia Ingredients : 100 % roasted cocoa beans Storage: Away from light, heat and moisture.
Star Anise from Vietnam – 30g
Star anise contains anethole, the same compound that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production.
It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup.
It is also used in the French recipe of mulled wine, called vin chaud (hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water.
Latin name : Illicium verum
Origin : Vietnam
Ingredients : 100 % Star Anise grade AAA
Storage: Away from light, heat and moisture.
Cinnamon sticks 65mm from Madagascar -180g
Cinnamon belongs to the Lauraceae botanical family. It originates from Sri Lanka. It is very widespread today in India, Malaysia, Vietnam, Indonesia, Seychelles, Mauritius, Madagascar, the West Indies, French Guiana, Brazil…
It is the bark of a tree. Much of the production is destined for the manufacture of gasoline. Not to be confused with Chinese cinnamon, “Laurus cassia” or “Cinnamomum cassia” or “Cinnamomum obtusifolium”, also known as cassia, produced by a tree from the same family. They are found in China, Laos, Vietnam, India and Indonesia. The sticks of this variety are often derived from the bark of tree trunks and are thicker. Their cinnamine content is lower. This cinnamon is less aromatic and more bitter.
Latin name : Cinnamomum zeylanicum
Ingredients : 100 % Cinnamon sticks
Storage: Away from light, heat and moisture.
Nepal Timut Pepper – 50g
Latin name : Zanthoxylum armatum
Origin : Nepal
Ingredients : 100 % Nepal Timut Pepper
Storage: Away from light, heat and moisture.
Ground Ginger From Madagascar – 65g
Ginger has natural antiseptic and anti-inflammatory properties. If you suffer from bronchitis, all you need to do is immerse a piece of ginger in hot water and leave it there for a few minutes to produce a treatment for sore throats that will also open up the airways. For more than 3,000 years, it has been adding a touch of exoticism to all manner of dishes, whether fresh or in dried or candied form.
Cooking tips : It combines perfectly with sweet and savory dishes. It is used to produce liqueurs, syrups, beer and wine. A pinch of ginger and turmeric is a great way to liven up oven-baked potatoes.
Latin name : Zingiber officinale
Origin : Madagascar highlands
Seasonality: June to September
Ingredients : 100 % Zingiber officinale powder
Storage: Away from light, heat and moisture.
Saffron in Neguine Pistils – 1g
Superb aromatics, powerful, a few pistils of saffron are enough to perfume your dishes. Intense and long in the mouth, this saffron mixes deep notes and a sweetness ending on honey. Association in the kitchen: fish, meat, desserts, omelettes, sauces, rice. Latin name : Crocus sativus L. Filaments Ingredients : 100 % Saffron in Neguine Pistils Storage: Away from light, heat and moisture.
Whole Nutmeg from Madagascar
$199 by 70gNutmeg is indigenous to the island of Banda in the Molucca archipelago. It was introduced in Sulawesi, Java and Sumatra, Malaysia on the island of Penang, in Bengal, the Caribbean and Brazil. Pierre Poivre planted it in Mauritius and at Reunion. Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.
Latin name : Myristica fragrans
Origin : Madagascar
Seasonality: November to January
Ingredients : 100 % whole nutmeg
Storage: Away from light, heat and moisture.
Cinnamon Powder from Madagascar – 50g
Cinnamon belongs to the Lauraceae botanical family. It originates from Sri Lanka. It is very widespread today in India, Malaysia, Vietnam, Indonesia, Seychelles, Mauritius, Madagascar, the West Indies, French Guiana, Brazil…
It is the bark of a tree. Much of the production is destined for the manufacture of gasoline. Not to be confused with Chinese cinnamon, “Laurus cassia” or “Cinnamomum cassia” or “Cinnamomum obtusifolium”, also known as cassia, produced by a tree from the same family. They are found in China, Laos, Vietnam, India and Indonesia. The sticks of this variety are often derived from the bark of tree trunks and are thicker. Their cinnamine content is lower. This cinnamon is less aromatic and more bitter.
Latin name : Cinnamomum zeylanicum
Ingredients : 100 % Cinnamon powder
Storage: Away from light, heat and moisture.
Whole Freeze-dried Powdered Yuzu from Japan – 50g
Fruity, intense citrus taste, with ripe lemon, candied lemon, dried lemon peel with peaks of menthol. Despite its acidity a hot, sweet note emerges.The yuzu selected for this powder are wild fruits, free from any treatment. The whole fruit is used, pulp, bark, pips. Freeze-drying preserves the flavours of the fruit harvested at full maturity.
Latin name : Citrus junos
Origin : Wakayama, Japan
Ingredients : 100 % freeze-dried powdered yuzu
Storage: Away from light, heat and moisture.