Spices

The star anise - (Illicium verum).
The star anise is a dried fruit shape of a star or powder.
It’s part of the traditional Chinese 5 spices.
Do have an intermediate taste between anise and liquorices.
It can be used for various preparations such as; Fish marinades, soups, desserts, cocktails and liquors.




Cinnamon - (Cinnamonum verum).
Bark dried, which is also reduced out of powder is used in kitchen and pastry making. Can be use in a multitude suggestion, salted, Sweetened with some different spices. Flavor and the savor of the Cinnamon can be soft and complex at the same time with a very light nuance of burned ground. Need to be used with precaution for its power.

Witch is simulative and antiseptic at the same time, the cinnamon invigorates
Organism and makes it possible to fight against the tiredness andApathy that often accompanies influenza or a viral infection.
Most important of these components cinnamon has a slightly sedative effect which helps to fight against the pain, facilitates also the digestion.




The cardamom - (Elettaria cardamomum).
The fruits are presented in their form naturalness, greens or are bleached. They are used for preparations salted and sweetened. Whole or crushed. used In tradition of Arabic coffee. Enters in different preparation like the curries, the garam masala.

The cardamom is famous to relieve all the digestive problems (diarrheas, flatulence...).in Vedic medicine the cardamom is regarded as a cardiac tonic and un expectorant.



Clove - (Eugenia caryophyllus).
One of most traditional spices and form part of the essential ingredients of the pot au feu, ragouts and marinade.
It is the fruits of Grolier. Whole or Powder, It has a taste and a complex and spicy savor. Ground in the garam masal for the Indian kitchen.

The cloves constitute a powerful antiseptic and stimulate blood circulation. Eugenol is the principal component of its oil essential. In Vedic medicine it’ s a relieved of toothache.




Juniper berries - (Juniperus communis.)
Very widespread shrub in our forests, green and black when they are ripe. With a light taste of coniferous. Very important in the marinades, game, sauces, desserts. Very much used in the German kitchen. it ‘s a component of the gin and white alcohols.
The herbalists use them for their diuretic properties during urinary infections Help the elimination of acid uric and stimulate digestion. Not reccommended to pregnant women and in case of renal problems.




Nutmeg - ( Myristica fragans).
We uses the flower, the fruit and nut of this tree originate of the archipelago of Moluques which resembles to a pear tree. The nut is used, grated or pulverized. You will find it in much salted or sweetened preparation. Flavors subtle and distinguished. Plump envelop which covers the nut constitutes Mace or flower of nutmeg. When dried it becomes orange, it is finer and refined savor then the nut. These spices stimulate” L appetite “and constitutes an effective remedy against the food poisonings, the diarrheas and nauseas. Attention Toxic in large quantity because of the presence of the myristicine.




Pepper - (Piper nigrum).
The Most known and common of all spices. It contribution flavor and spicy. flavor varies according to its color which corresponds á of maturities different from the gathered fruits. Young , they green and are preserved freeze-dried or in brine. Gathered green, than sun dried, they become black. Soaked in water and skinless, we will have the white pepper. It better when frehsly ground.




Tail Pepper - (Piper cubeba)
Another true pepper, similar to long pepper, with a small tail. Tail Pepper is slightly bitter and subtle. It part of the traditional ingredients of the short-nap cloth hanout. Very much used in the kitchen of North Africa to agreement meat dishes.




The pepper of Jamaica - (Pimenta dioica).
This is not a pepper but a bay. Its brown bays are larger than those of pepper, soft, very aromatic, subtle with much elegance, personality and lightness.




Sechuan pepper - (Wanthoxylum piperitum).
Another false pepper, but a bay red dark, almost brown, powerful, refreshing and subtle. It part of Chinese five-spices. Elegant with fish and the meats. It’s external part is used, not the seed.




Pepper length-(Piper longum).
We find it, in the receipts of the middle age and the Renaissance. It is a 2 centimeters long pepper on the irregular surface, it is much softer, less spicy and aromatic than common pepper.




The saffron-(Croqus sativus).
The saffron is the stigma of a crocus. To obtain one gram of saffron! We need of approximately 150to 200 flowers is for that it is so expensive, do not buy to the fraud or dishonest people who sells it by using the petals of marigold, arnica or carthame for a price much less expensive. Because it s an expensive product, we will prefer to get the best who is presented in the form of very long stigma, of a beautiful dark red. It is also used outside the kitchen, to color fabrics. The saffron is the obligate companion of great classic, Spanish paella, risotto of North of Italy, bouillabaisse of French Riviera. Very interesting with desserts and cocktails.