Mysterious, haunting, the spices have always been synonymous with incredible journey and adventures. Arab merchants crossed deserts on camels back to bring them from China and India. Christophe Colomb looked for them when he discovered America. For you, we choose our spices from the most beautiful gardens in the world. Follow us!
A sea salt infused with wine, savoury and a real gourmet culinary treat! Merlot-Cabernet salt - 85 g
The strongest of the Malabar pepper, “spirited” with a woody and lemon flavour. Tellicherry black pepper - 50 g
An must-have for the French Basque country cuisine: a delightful blend of fruity aromas Espelette pepper powder - PDO - 40 g
A blend that brings both sweetness and spiciness. A pleasure for the eye and a bouquet of flavour for the palate.Black and white peppers combine with pink peppercorns for a subtle blend of flavours: fresh and spicy.
A citrus flavour that sparkles in the mouth with an aniseed aftertaste. A must-have for Chinese cuisine. His flavor is more delicate and fine than the most common sea salts, it goes perfectly with fishes, meats and summer vegetables
A jewel-like salt, very rare and pure, with a sapphire colour and a lemon aroma. An ornament for your dish.His flavor is more delicate and fine than the most common sea salts, it goes perfectly with fishes, meats and summer vegetables
A sea salt infused with wine, savoury and a real gourmet culinary treat! To be used in sauces or soup.
A variety of peppercorn, with a powerful and strong aroma, almost floral, harvested in the tropical forests of Borneo.
Culinary journey in the East and Asia, let your taste buds speak! Cilantro seeds flavor your sauces, meats and vegetables with its warm orange peel and woody notes, and go well with many curry mixes.
Harvested in Madagascar from the top of giant trees, a mild but tasty peppercorn, with a strong woody note. Little known, the Voantsy Perifery pepper is a wild pepper growing on high lianas (up to 20 meters above the ground) in the humid tropical forest areas of the island of Madagascar. Its harvesting, by hand by local villagers, proves difficult and...
Mined from the heart of the Himalaya, a precious salt, enriched with minerals and a natural rosy hue. A fossile sea salt from the 3,000-meter high Himalayan plateau. The pink salt sedimented in the Mesozoic era and nourished by magma infiltrations when the Himalayan mountains
Notes of reggae in your dishes! A turn of the mill for this spice with strong aromatic power. Jamaican pepper blends well with your meats, terrines, chutneys, marinades and also in baking.
The strongest of the Malabar pepper, "spirited" with a woody and lemon flavour.
With a gorgeous coffee colour, here is a spicy and robust peppercorn, with the same woody notes as the green peppercorn. A treasure from Sumatra... This Indonesian pepper has a distinctive taste, discreet smell and strong and rich aroma. Its woody, spicy and lingering taste goes perfectly with grilled meats and fish. Also to be enjoyed on pasta and...