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.
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.
Combawa Leaves Powder From Madagascar – 70g
Kaffir lime has many names such as cumbava, cumbaba, combawa, or makrut. This is a citrus fruit which looks like a wrinkled lime.Kaffir lime is a citrus fruit with intense and delicate flavors. Kaffir Lime Leaf Powder combines the flavors of lemon, lemon verbena, but also ginger and coriander, but it is more sweet than fruit. It has anti-inflammatory, antiseptic and relieves muscle pain and insomnia. Cooking tips :It can be used in both savory and sweet recipes or also infusion. Latin name : Citrus latifolia Origin : Madagascar Ingredients : 100 % Powdered black lime Storage: Away from light, heat and moisture.
Coriander Seeds From Colombia – 40g
Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Cilantro has a complex but delicate flavor with a hint of pepper, mint and lemon. Coriander has a sweet, aromatic taste with a touch of citrus. Coriander seeds are native to Southern Europe and the Mediterranean region. During festivals, Romans would throw sweetened balls of coriander. Many times the balls would break apart and rain seeds upon the crowd, thus the origin of confetti!
As with all seeds, toasting them will bring out more of the aromatic flavor. If your recipe calls for cracked or crushed coriander, buy whole coriander and crack or crush it yourself (either spin it quickly in a blender or hammer slightly in a sealable bag). This will produce the best, freshest taste.
Coriander is very present in Colombian cuisine. It has strong frehs citrus notes, which remind the green mandarine, the lime, the mint abnd pine. It match well with different spices: pepper, curry, curcuma, cardamom, praprika, chili, mustard, fennel,… You can flavour your terrines, couscous, tagines, minced meat, curry, chutneys (pineapplen mango, onions).
We recommend the ground seeds to eat on a langopustine tartare or scallops, oysters, pan shrimps, fish fillet, etcIf you want to enance the herbs notes, you can roast them quickly
Latin name : Coriandrum Sativum
Origin : Putumayo, Colombia
Ingredients : 100 % Coriander
Storage: Away from light, heat and moisture.
Dehydrated and Peeled Pink Berries From Madagascar – 70g
Black pepper from Madagascar is a concentrated species with woody and fruity notes.
Cooking tips :The entirely dehydrated berry is very fragile and cannot withstand heat. These dehulled berries can be used on hot dishes and for gentle cooking. It is advisable to use a very fine grinder.
Latin name : Schinus terebinthifolius
Origin : Madagascar
Seasonality: September to December
Ingredients : 100 % whole black peppercorns
Storage: Away from light, heat and moisture.
Dried Smoked Chipotle Chili Pepper from Mexico – 30g
It is a great chili pepper to make barbecue sauces, red meat marinades, ragouts, porc ribs, chicken wing. It match well with butter, cream and spices mix.
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”.
Fresh Monkfish Tail
$439This monkfish is responsibly sourced from French artisanal fishing. It is prepared skin on.
- Landing port : Vendée, France
- Weight recommended for 1 person : 200g
- Storage : to eat during the week end or 3 months in the freezer
- Vacuum-pack : variable
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.
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.
Ile de Ré Set
DIscover or offer a selection of traditional product from Ile de Ré.
non-contractual photo
Ishigaki Jima Salt with Green Cardamom from Guatemala – 40g
Ingredients : Marin Salt from Ishigaki Jima (Japan) 70% , Green cardamom from Guatemala 12%
Storage: Away from light, heat and moisture.
Japanese Red Curry – 150g
A very elegant pepper with sweet, captivating, slightly floral notes. To taste there are hints of marshmallow and its strength develops at length.
Our red curry is made from ingredients cooked at a low temperature.
Delicately scented with specially selected ingredients, this red curry develops subtle, fruity, intense aromas.
Our Perfect combination : it is cooked slowly, never at too high a temperature so as not to distort the aromas and flavors. It is made by hand in small quantities.
Prior to packaging, the powder is left to rest at a low temperature to allow each ingredient to be drawn out. Enjoy with white rice. You can replace the beef with pork or chicken, minced meat, veal or seafood.
Origin : Ibaraki, Japan
Ingredients : rice powder, palm oil, sugar, curry powder (turmeric, coriander, cumin, cinnamon, green pepper, clove, tangerine peel, bay leaf, ginger, nutmeg, garlic, Jamaica pepper, black pepper, fenugreek, fennel), salt, potato starch, seasoning (yeast extract, malt extract), canola oil, fruit juice (pineapple, mango, papaya), tomato powder
Storage: Away from light, heat and moisture.
Lemon Myrtle Powder – 50g
The nose is essentially lemony, strongly evoking verbena, with a slightly spicy touch. It emanates a wonderful impression of freshness.
Latin name : Backhousia citriodora
Origin : Australia
Ingredients : 100 % lemon myrtle flakes
Storage: Away from light, heat and moisture.
Long red pepper from Binh Duong – 50g
Cooking tips : Watch out – despite its sweet, delicious notes, this pepper has a sharp bite, more like a chilli than a pepper.
Finely ground, ideally with a very fine grater, use it on fish, crustaceans and scallops. Also on pizza, eggs, rice and pasta products. On poultry and white meats. And in citrus or pineapple desserts. It works well with chocolate desserts.
Broken into pieces with your fingers, it will enhance your marinades and sauces.
Latin name : Piper longum
Origin : Binh Duong, Vietnam
Ingredients : 100 % long red pepper catkins
Storage: Away from light, heat and moisture.
Lyophilised Mikan Tangerine Bark Powder – 50g
A subtle odour with touches of sweetened citrus fruits, vegetal, evoking a warm straw scent. To taste, an amusing texture, the powder melts on the tongue, leaving traces of sugar and finally a pleasant bitterness of mandarin bark
This powder will be ideal to be used in ice cream, cream, or smoothies, or as a topping on a fruit salad. In salty version, it is great to put on a carpaccio or sashimi of john dory, seabream or on scallops. On a more surprising version, use it with lam or duck. Our favourite usage if with oysters. Its texture is ideal to use in sauce and its sweetness to balance a spicy sauce.
Origin : Japan
Nepal Timut Pepper – 50g
Latin name : Zanthoxylum armatum
Origin : Nepal
Ingredients : 100 % Nepal Timut Pepper
Storage: Away from light, heat and moisture.
Organic Chia Seeds – 400g
Chia seeds are a nutritional powerhouse loaded with vitamins and minerals are an excellent source of fiber protein antioxidants and are the richest plant source of omega-3 fatty acids. Consumption of chia seeds could help reduce joint pain, aid in weight loss, deliver an energy boost and protect against serious ailments such as diabetes and heart disease. Chia seeds are gluten-free which are good for the people with celiac disease or an aversion to gluten.
Origin: UE
Packaging: Bag
Storage: store away fro light and heat
Usage: Dry chia seeds can also be added whole or ground to smoothies and juices, mixed into yogurt or oatmeal, or sprinkled on top of a salad. If you’re adding the seeds to a drink or a “wet” dish like oatmeal, they’ll swell up slightly while you eat, but they’ll retain a slight crunch.
Price is per 500g
Palm Tree Sugar – 80g
The palm sugar, which is 100% natural is not refined and thus keeps all of its minerals and micronutrients. It is naturally balanced in sucrose and fructose and as it doesn’t contain glucose, this natural sugar doesn’t cause insulin secretion, so it is the ideal sugar for diabetics because it has a very low glycemic index, less than 30.
Cooking tips : It is a great alternative to regular sugar in all your sweet dishes. It is perfect for superb caramels, it will work wonders in fruit salads, bring a subtle touch to your cocktails, cleverly fragrance yogurt or white cheeses, and we’re sure you’ll eat it on its own as well! In Asian cuisine, it is used in dishes to counterbalance the chilli.
Latin name : Borassus flabellifer L.
Origin : Kampong Speu, Cambodia
Ingredients : 100 % palm tree flowers sugar
Storage: Away from light, heat and moisture.
Sold by 2 pieces minimum.
Powdered Desert Lime From Australia – 50g
Extremely enjoyable, addictive nose with delicious, hot, sweet notes. Pineapple and candied citron are dominant, always with a tart citrus touch, of quince, angelica, verbena and herbaceous notes evoking dried hay and tobacco. This is the whole fruit of a thorny tree from the Rutaceae family which grows in the bushland areas of Australia and Tasmania, which is dried and reduced to powder.
Cooking tips :This powder works well with sea food, but also on white meat and to season broths and soups. However, the domain of choice is in desserts, on fruit tarts, and to make creams, ice creams and sorbets.
Latin name : Citrus glauca
Origin : Australia
Ingredients : 100 % Powdered desert lime
Storage: Away from light, heat and moisture.
Premium Natural Vanilla Flavored Panela Sugar – 70g
The cane sugar used is organic panela, pure organic raw black cane sugar from Colombia, with characteristic notes of biscuit, speculos, caramel, liquorice and honey.Our natural vanilla flavored sugar is extremely qualitative and 100% natural.
The selected vanilla is bourbon vanilla from Madagascar, black, whole not split, and whole red. We mix it in our facilities, at a controlled temperature, and let the mixture mature so that the vanilla perfectly permeates the sugar.
The rate of vanilla is very high, 5%, very far from the 1% of the vast majority of products on the market.
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 : Colombia, Madagascar – mixture made in France in our workshops
Ingredients : 95% raw organic panela cane sugar from Colombia, 5% whole vanilla powder from Madagascar
Storage: Away from light, heat and moisture.
Raclette Fermiere from Savoie – 1kg
Portion of 1Kg not sliced
Best before: 15 days after the delivery