- Always in stock
- Baking Ingredients
- Epicerie Fine
- Fruits , Vegetables, Cereals
- Gluten Free
- Health and wellness
- Luxury Collection
- Organic Products
- Ready to Eat
Organic Wheat Flour T55 – 1kg bulk
no prservatives, only pure grain
Ethically sourced, grown and milled in Bavaria, Germany
Out of stock
Organic Baby Spinach – 500g$230 by kg
All fresh spinach can be eaten raw. You’ll need to cut it up as it will be tougher and stringy. Always eat raw vegetables whenever possible, as they won’t have lost any of their vitamins. Cooked spinash are delicious , especially mixed with fresh cheese or cream!
Packaging: Wooden crate or carton
Storage: in the crisper 2 to 3 days after receiving your order. wash it before using it.We advise to keep it in a close container or to put it in a plastic bag, blow air inside and close it in order to increase the shelf life and keep it crispy. Dry well the salad if you wash it before putting it in the fridge.
Usage: Classic in salad with one of our premium oil and vinegar , and fresh goat cheese, brocciu, feta or smoked salmon. Wash them, shake the excess water off (if you plan to stir-fry it or eat it raw in a salad, you should pat it dry with kitchen paper, too). Older spinach may have tough stems – cut these off. If the rib of the leaf is particularly big, fold the leaf in half lengthways with the rib facing outwards, then tear it away from the leaf.
Sold by 500g min
Organic Corn – 400g$65
Packaging: Vacuum pack
Price is per pack of 400g
Organic Yellow Onions$125 by kg
Did you know that the onion comes from Asia and in Ancient Egypt it was considered a talisman due to its qualities that are highly beneficial to health and for relieving numerous diseases? The onion is a product that we use daily in our kitchens; it is a fundamental part of our cuisine. More and more people are looking to consume products that are more beneficial for both their body and for the environment, and therefore, organic products are one of the major players in our diets today. Organic Yellow Onions are preferred for reasons of taste, health and the environment.
Storage: Keep in mind that humidity breeds spoilage in dry onions. Store whole onions in a cool, dry place with good air circulation for up to two months Once cut, tightly wrap any unused onion in plastic, refrigerate and use within four days.
Usage: These onions are a favorite in quiche, pizza, and onion soup and are great au gratin, fried, stir-fried, creamed, or stuffed.
Organic Spaguetti Squash- 2kg$245
Butternut Squash are bottle-shaped and have a finely textured bright orange flesh. Unlike Summer Squash, which are picked immaturely when the skins are tender, Butternut Squash have hard, thick skins. Thus, only the sweet flesh can be eaten. The delicious yellow meat is reminiscent of sweet potatoes and can actually replace them in most recipes.Butternut Squash is good source of vitamins A and C, potassium, and iron. You can easily integrate this vegetable into your diet because they can be used in a variety of different ways, whether they are baked, steamed, pureed, or cooked in soups and stews. Origin: France Packaging: None Storage: The hard skin protects the flesh and allows it to store longer than summer squash. Store Butternut Squash in a cool, preferably dark, well-ventilated area for up to 3 weeks. Wrap cut pieces in plastic and refrigerate up to five days. Usage: Excellent to make vegetarian spaguetti
Organic Bouquet Garni (Thyme, Rosemary, Bay Leaf)$65 by piece
Bouquet garni, which is French for “garnished bouquet,” is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables. It traditionally comprises a few sprigs of thyme, rosemary and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving. Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor, texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when left to cook for a long time, and dry herbs are not the most attractive when floating at the top of a finished dish. Bundling up the herbs—whether dried or fresh—also makes for easy removal.