$93
Black 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.
The word “pepper” derives from the sanskrit pippalī, meaning “berry”. Those fruits are harvested before complete maturation from creeping vine that grows on trees and bushes, reaching heights of up to 5 meters. They macerate overnight after having being boiled for 2 minutes. They are then driend under the sun, which turn their skin to clack color.
Taste : very aromatic with notes of green fruits and warm notes of pinue nuts, marchmallow and brioche.
Its smell is powerful, slightly hot, spicy, minty, fruity and floral, sharp, with a slight pleasant bitterness.
Native to India, this plant is from the Zingiberaceae family, just like ginger and cardamom. Today it is cultivated in its country of origin, China, Mauritius, and Reunion and Madagascar has made it one of its specialities.
The turmeric powder we offer you is exceptional and has nothing to do with the common powders that you know, which are only useful for colouring dishes. We peel the rhizomes to obtain the heart, the part with the highest amount of curcumin and essences, which we then slowly dry in the sun and then reduce to powder. Turmeric, along with cloves and nutmeg, is the king of antioxidants – 130 times higher than green tea!
Latin name : Curcuma longa
Origin : Colombia
Seasonality: June to September
Ingredients : 100 % turmeric powder
Storage: Away from light, heat and moisture.
A bracing blend of green and pepper mint with liquorice notes. To drink or or cold. For cold infusion, add lemon zests or a branch of rosemary.
Origin: France & Portugal
Sold by bag of 100g
Harvest of the year. For over 100 years, this great vintage of olive oil is the fruit of a subtle blend of identical, exceptional varieties harvested mures. Originating from the best European land, this vintage, which has made the fame of the house, possesses a unique fruity taste and releases aromas of an incomparable sweetness. Ideal for your raw vegetables, the finesse of this oil will also enchant your cooked dishes. (Acidity below 0.3 °)
Colour : gilded
Odour : Perfume of almond
taste : We feel rather fruity sensations; Light notes of mango but also artichoke and hazelnut. While the fresh almond is exalted in cooking.
Use : cold or hot
Quality : olive oil extra virgin
Method : Cold extraction
best before : at least 4 months
Variety : a secret recipe jealously guarded for over 100 years
Présentation : Can of olive oil in blue and yellow iron. Metal has two advantages: it preserves olive oil from light and allows safe transport. Moreover it gives no ‘metallic’ taste to olive oil.
Storage: Protect from light and heat. In the cellar or in the kitchen for smaller containers for everyday use. Olive oil, like wine, does not appreciate changes in temperature.
Also known as the longevity tree, the Baobab has everything to be a super food. This product is also full of virtues. It is excellent for diabetics, very rich in vitamin C and antioxidants and contains two times more calcium than milk. With raw fish, in marinades. Use this powder for seasoning your sauces, soups, vegetables, cereals and also fruit salads and fruit-juice based cocktails. Add sugar and water (leave to infuse for a few minutes), and pass it through a cheesecloth. This will make a very refreshing drink that you can flavour with vanilla for example.
Latin name : Adansoia grandidieri
Origin : West of Madagascar
Seasonality: November to April
Ingredients : 100 % baobab pulp
Storage: Away from light, heat and moisture.
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.
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