$399
Made exclusively with IGP Perigord duck foie gras.
This protected geographical indication certifies that ducks are raised in Périgord and fed with corn.
Origin : France, Périgord
Animal : Duck
Eat by date: 3 months
The Maison Masse has been a family company for 4 generations, and today is still a business on a human scale, distributing its own brand foie gras trough 4 regional offices. Their brand is totally dedicated to Chefs, and recognized by the profession. Food Origin is proud to offer those products to our customers.
Back in ancient times where verbena was used by the druids and shamans to remove the evil spirit. Let yourself be seduced bythis soothing herbal tea with mystical and beneficial virtues.
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.
A unique blend of spices is the equivalent of the “massalé” from Reunion island. The word “curry” derives from the term kari (or karil), which in southern India refers to spices used for certain dishes. It is a mixture of 13 herbs and spices in balanced proportions and precise to identify and showcase your dishes simmered or grilled meats.
Taste : is an aromatic spice mixture with a bright orange color, due to the presence of turmeric, curry has various formulations, but coriander, cumin, chili and turmeric are always present.
Cooking tips : use it to flavour your rice, fish and white meat or go for a classical recipe of chicken curry with rice. We advise to to toss the curry in the pan before serving, in order to bring out the flavors.
Origin : Madagascar
Ingredient: black pepper, fenugreek, turmeric, nutmeg, cloves, cumin, cinnamon, garlic, ginger, chilli, coriande and Voatsiperifery wild pepper. No preservative
Storage: Keep 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.
100% Traceability, 100% Origin Guarantee. 100% Quality, 100% Authenticity
