Spices

5ce91b9cfff88e0f04d51016
  • Country Origin: France
IMAGE 1- The Albert Ménès mulled wine mixture is made from an exclusive recipe, combining delicious winter flavors; cinnamon, cloves, vanilla, nutmeg, juniper, lemon and orange zest, star anise and brown sugar. This perfectly balanced mixture is then carefully packaged in small fabric pouches, sewn by hand, in our French workshop. Called glögg in Swedish or glühwein in German, mulled wine has conquered all of Europe, subject to harsh winters. It can be used with or without alcohol. / IMAGE 2- Named Massala in Tamil which means "mixture", it is used for all gravy dishes in Southeast Asia. Originally from Thailand, Albert Ménès mild curry is a mixture of coriander, trigonelle, turmeric, ginger, chili pepper, white pepper, salt, cumin, garlic, chili, chickpea flour, and bay leaf. Soft, suave, bewitching, fragrant and aromatic, this fine explosive powder of a pretty yellow-orange will awaken your taste buds. Very spicy notes where we first feel turmeric, coriander, cumin and garlic give way to fruity and floral notes reminiscent of the tangy side of exotic fruits such as passion fruit, pineapple or certain white flowers . / IMAGE 3- This specific Albert Ménès recipe, made up of more than ten spices, perfectly complements recipes based on vegetables and fish. Spicy, spicy, lively and very fresh, this fine, pale green powder exhales delicious herbaceous notes. First, the harsh fragrance of raw split peas settles in the mouth, then gives way to the flavors of celery branch, tarragon or even lemongrass which brings freshness and lightness to the mixture. Its green color comes from the herbs used in the mixture. Green curry is sweeter than red curry but remains lively. It will be perfect to be used in your dishes in fish sauce and shellfish. Also remember to mix it with mustard or mayonnaise to create new condiments. / IMAGE 4- Named Massala in Tamil which means "mixture", curry is used for all gravy dishes in Southeast Asia. This spicy red curry, exclusive to Albert Ménès, is a mixture of cumin, fenugreek, black pepper, coriander, ginger, hot pepper, sweet pepper, cardamom, turmeric, mace, green anise, fennel, and garlic. Spicy, warm, fragrant and spicy, this fine powder with a pretty red color is delicious and perfectly balanced. Garlic and fleshy notes stand out from the smoky and fruity aromas of red pepper. / IMAGE 5- N ° 1 in antioxidants, rich in vitamins C, A and curcumin. Turmeric is a plant whose rhizome has been dried and then reduced to powder . It is used in the composition of many spices mixes from Indian cuisine such as Massala and Curry, but also from Eastern and Caribbean cuisine such as Ras El Hanout and Colombo. Its flavor is peppery and very aromatic. The Turmeric selected by Albert Ménès expresses all its quality in its high level of curcumin and its beautiful orange color. The benefits of this spice are numerous, including its highly sought after antioxidant and anti-inflammatory properties. / IMAGE 6- Tandoori is the name given to Indian recipes cooked in a clay oven called "tandoor". By extension, the spice mixture used to make these dishes has taken the name of tandoori mixture. / IMAGE 7- Good for digestion and slimming. Cardamom was already cultivated in the gardens of Babylon in the 4th century BC. JC. The Egyptians chewed it to freshen their breath and whiten their teeth. Cardamom is picked with a chisel before maturity to prevent its shell from cracking. / IMAGE 8- Anti-inflammatory, promotes digestion. In the 14th century, ginger was the most common spice after pepper. Candied ginger was a popular candy in the Middle Ages. It is still used in baking in England and Scandinavia. These are the rhizomes of the ginger plant which, dried and then ground, are used to prepare this spice with a camphor and lemon flavor. / IMAGE 9- Originating from the Mediterranean Basin, cumin has established itself in all cuisines of the world. In the minds of the ancients, cumin had the power to cast out evil spells: the seeds watched over the tombs of the pharaohs in the pyramids of Egypt. The Romans had these precious seeds kept by their slaves. This organic cumin from the Caravane des Épices was selected for its aromatic attributes and its quality / IMAGE 10- Saffron comes from the stigmas of a small flower with purple petals from the Crocus family. Originally from Mesopotamia, it was established in Spain by the Arabs who gave it the name of asfar, meaning "yellow" in Arabic. The very fragile crocus flowers can only be picked and "peeled" by hand. Saffron is thus one of the most precious spices. / IMAGE 11- The Albert Ménès chili is a specific and exclusive creation, imagined by our teams and inspired by the chili powders of the American Southwest. It does not contain artificial flavors, colors or preservatives. This mixture prepared with small peppers is indeed widely used in Tex Mex cuisine, originating in Texas and Mexico. On the nose, cumin, chili and garlic dominate the mixture. On the palate, the chili is powerful and fragrant. / IMAGE 12- Lemongrass is a tropical aromatic plant that grows mainly in Southeast Asia. The stems of this herb are cut three times a year to preserve their flexibility and tenderness. They are then cut into thin strips before being dried. / IMAGE 13- Saffron comes from the stigmas of a small flower with purple petals from the Crocus family. Originally from Mesopotamia, it was established in Spain by the Arabs who gave it the name of asfar, meaning "yellow" in Arabic. The very fragile crocus flowers can only be picked and "peeled" by hand. Saffron is thus one of the most precious spices. The filament saffron selected by Albert Ménès is certified of Iranian origin. Its quality is expressed by the color of its pistils in intense red, as well as the length of these. / IMAGE 14- Against pain. Discovered in the Moluccas Islands, or spice islands, the clove is the flower bud of the clove tree, picked before the corolla blossoms. Introduced in Europe in the 4th century by the Arabs, cloves became a luxury product that was taxed in the Middle Ages. It has always been used in spice blends in China and India. The Cloves of cloves selected by Albert Ménès come from clove areas of Madagascar. The buttons are picked, dried in the sun and sorted by hand to guarantee the best quality. From peasant cooperatives, Albert Ménès cloves are recognizable by their pronounced scent and their aestheticism. Indeed, only whole buds are selected, which justifies the intense fragrance and specific taste of this spice. / IMAGE 15-Its Chinese name means eight points, because each star has eight branches each hiding a treasure: seeds with anise notes, hence its nickname of star anise. Picked while still green, the fruits are dried in the sun to obtain this beautiful amber color. The star anise proposed by Albert Ménès is sorted by hand, in order to keep only the whole heads. This guarantees the aesthetics of this beautiful spice, as well as retaining all of its aromas / IMAGE 16- Ras el Hanout, or Raz el Hanout literally means in Arabic "head of the grocery store". This mixture of spices is a staple of the cuisine of the Maghreb countries. It is also commonly nicknamed "Maghreb curry". Each Ras el Hanout recipe is different and unique, but it is believed to contain the best spices. Ras el Hanout Albert Ménès is therefore designed from a specific recipe, with slightly sweet accents; coriander, turmeric, caraway, cumin, salt, cayenne pepper, rice flour, fenugreek, fennel, garlic powder, cinnamon, cardamom, ginger, cloves. / IMAGE 17- Colombo is a mixture of spices from the West Indies, where it traditionally enters into the preparation of gravy dishes that bear his name. It combines the flavors of turmeric which gives it its beautiful golden yellow color with those of coriander and cumin. / IMAGE 18- DELICATE - STRENGTH 1 Piment Doux Basque, originally from Anglet , is less known to the general public than its cousin, Piment d'Espelette . It remains one of the typical products of the South West and is used in many traditional recipes such as veal Axa, Basquaise Chicken or even Chilli Omelette. It is picked green before reaching maturity, then dried in the sun before being reduced to powder. / IMAGE 19- Antioxidant, stabilizes blood sugar. From the Mediterranean to China, all the civilizations of Antiquity knew and adopted this mysterious spice, resulting from the bark of the cinnamon tree. Very popular in France in the Middle Ages, it then disappeared from culinary habits for a few centuries. Albert Ménès ground cinnamon is guaranteed to be of Indonesian origin. Its superior quality is justified by its fair rate of coumarin, which gives it a fragrant and sweet taste, as well as by its beautiful light brown color. The paler the color of this spice, the better its quality; the cinnamon trees are regularly cut to create regrowth, from which we recover lighter and fragrant sticks. Albert Ménès thus brings a lot of importance to the selection of the best quality, as to the aesthetics of his products. / IMAGE 20- The Albert Ménès Thai wok mix is ​​a specific and exclusive recipe, imagined by our teams and made from typical Thai spices. It does not contain artificial flavors, colors or preservatives. This very sweet mixture is composed of an extremely rich and balanced spicy base. On the nose, cumin is dominant. In the mouth, the exoticism of the coconut and the crunchiness of the sesame develop. A touch of garlic, cumin and coriander then add to this mixture. / IMAGE 21- Cultivated in Egypt 10,000 years before our era, flax was popular both for weaving and for food. Its place of origin remains unknown, some evoking Asia, others the Mediterranean basin. Introduced in France in the 1st century by Charlemagne, its culture has since developed in the northwest quarter: France is today one of the main world producers. This seed, formerly recognized for its medicinal properties, is particularly interesting for its richness in omega-3 fatty acids. / IMAGE 22- Sesame is very popular in Asia and the Middle East. Fruits of a bushy plant, the seeds are naturally released after the pods have dried. Naturally, the sesame flavor is very discreet. Just three minutes in a dry pan is enough to exhale its scent. It decorates salads, spices woks as well as tajines. It is used to make Chinese nougat, oriental pastries, but also bread or brioches. / IMAGE 23- The massalé is a mixture of spices from Reunion Island, where it is used as a base for the preparation of stews. Found in particular in its composition of coriander, cumin, oregano and cloves. / IMAGE 24- Anti-inflammatory and anti-bacterial. Known since Antiquity, coriander seeds were added to wine in Egypt to make it more intoxicating. The tales of the Arabian Nights extol their stimulating and aphrodisiac virtues / IMAGE 25- This sweet and fruity blend was specifically developed by Albert Ménès to spice up tajine dishes or decorate a fresh cream sauce for vegetables. Devoid of any flavor, preservative and other artificial agents, this mixture only composed of spices reveals the sweet flavor of the tagine, often prepared with dates or almonds for a sweet and savory recipe. / IMAGE 26- The Albert Ménès barbecue spice blend is an exclusive recipe, expertly crafted and made in France. It offers you a unique aromatic journey thanks to the balance of flavors of bell pepper, shallot and aromatic herbs. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground mixes. / IMAGE 27- The Albert Ménès fish spice blend is an exclusive recipe, imagined with skill and made in France. It combines the fresh notes of lemon zest, the fruity scent of pink berries and the slightly aniseed note of coriander. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground mixes. This exceptional product is a winner of the Grand Prix Cuisine Actuelle 2019, and has seduced the many readers of the magazine! / IMAGE 28- Promotes the assimilation of fats, antioxidant. Originating from the Mediterranean Basin, cumin has established itself in all cuisines of the world. In the minds of the ancients, cumin had the power to cast out evil spells: the seeds watched over the tombs of the pharaohs in the pyramids of Egypt. The Romans had these precious seeds kept by their slaves IMAGE 29- The Abert Ménès gingerbread mix was created from a traditional Alsatian recipe, dominated by the characteristic flavors of cinnamon and cloves, enhanced by a spicy and ginger note. Thanks to this powder mixture, you can simply make your end of year gingerbread, added to rye flour and honey / IMAGE 30- Promotes digestion. Albert Ménès whole nutmeg was selected for its organoleptic quality, its beautiful round shape and its fair size. Hand-sorted, nutmeg is packaged in France in our workshop. A small grater is added to the bottle, allowing easy use. Originally from the Moluccas Islands in Indonesia, also nicknamed "Spice Islands", nutmeg was introduced into Europe by the Arabs in the 16th century; today it is considered one of the most precious spices in the world. As well used in many spice mixes (curry, ras el hanout, ...) as in French gastronomy, its powerful fragrance is highly appreciated. When the fruits of the nutmeg tree reach maturity, they release their kernels which must be broken to extract the almond: nutmeg. Mace, also nicknamed "nutmeg flower", is also increasingly used and appreciated in cooking. / IMAGE 31- Albert Ménès ground nutmeg has been selected for its organoleptic qualities and is packaged in our French workshop. Originally from the Moluccas Islands in Indonesia, also nicknamed "Spice Islands", nutmeg was introduced into Europe by the Arabs in the 16th century; today it is considered one of the most precious spices in the world. As well used in many spice mixes (curry, ras el hanout, ...) as in French gastronomy, its powerful fragrance is highly appreciated. When the fruits of the nutmeg tree reach maturity, they release their kernels which must be broken to extract the almond: the nutmeg. It is sold whole or ground. Mace, also known as "nutmeg flower", / IMAGE 32- Known since Antiquity, coriander seeds were added to wine in Egypt to make it more intoxicating. The tales of the Arabian Nights extol their stimulating and aphrodisiac virtues. / IMAGE 33- FRUITY - STRENGTH 2 Paprika is a pepper from South America which was imported by Spanish colonists. Widely used in Hungarian and Spanish cuisine , you will find it in a number of traditional recipes such as Goulash in Hungary or Paella in Spain. It is called "Sweet Paprika" when it is rid of its seeds , where the spicy substances are, to recover only the pulpit; a tedious job, but one that will make it possible to obtain a high-quality product, softer and thinner than a classic Paprika. / IMAGE 34- Originating in Asia Minor, the poppy was introduced in Persia, in India and in Southeast Asia by the Arab merchants before reaching Europe. Its flowers bear fruit in the form of pretty capsules which, when ripe, are cut to extract the tiny purplish blue seeds. Its aroma is particularly appreciated in Eastern Europe: poppy seeds flavor many pastries and cakes. / IMAGE 35- GOURMAND - FORCE 4 It is in Espelette, in the heart of the Basque Country, that this fruity and slightly spicy pepper has been cultivated for four centuries. Espelette peppers, which have a Protected Designation of Origin (PDO), can only be harvested in ten municipalities. This guarantees it, by the agro-climatic conditions, a constant and exceptional quality. This warm and not hot pepper will spice up all of your dishes. It can also replace pepper at the end of cooking. / IMAGE 36- Antioxidant, stabilizes blood sugar. From the Mediterranean to China, all the civilizations of Antiquity knew and adopted this mysterious spice, resulting from the bark of the cinnamon tree. Very popular in France in the Middle Ages, it then disappeared from culinary habits for a few centuries. Albert Ménès whole cinnamon is of guaranteed origin from Indonesia. Its superior quality is justified by its fair rate of coumarin, which gives it a fragrant and sweet taste, as well as by its beautiful light brown color. The paler the color of this spice, the better its quality; the cinnamon trees are regularly cut to create regrowth, from which we recover lighter and fragrant sticks. The cinnamon stalks are cut and then dried in the sun, before being doubly sorted by hand. Albert Ménès thus brings a lot of importance to the selection of the best quality, as to the aesthetics of his products. Its whole and regular sticks measure approximately 6 cm. / IMAGE 37- POWERFUL - STRENGTH 6 Pili-Pili is an extremely strong chili to use sparingly or in infusion. Introduced on the island of Cayenne, in Guyana, in 1493, this chili pepper has the nickname of "z'ozio" in Creole, hence its name chili bird tongue. It is used in the composition of all the mixes of West Indian and Réunion cuisine, particularly spicy. It is picked red when ripe and then allowed to dry in the sun. Its spicy substance comes mainly from the seeds contained in the fruit. Torrid, acrid and musky at the same time, it will enhance your dishes with its power and spiciness. / IMAGE 38- The Albert Ménès oriental blend is a specific and exclusive recipe, imagined by our teams and made from warm and sunny spices. It does not contain artificial flavors, colors or preservatives. On the palate, cumin, garlic and onion notes bring warmth to the mixture. On the nose, the freshness of lemon and coriander balance the aromas. / IMAGE 39- TORRIDO - FORCE 5 Native to the island of Cayenne, in Guyana, this chili pepper is an essential ingredient in Latin and South America. In the 1980s, it was widely used by French chefs to replace pepper in recipes such as pike dumplings or bechamel sauce, for aesthetic reasons. The Cayenne pepper is picked red, when ripe, then dried in the sun before being ground into powder. / IMAGE 40- ENVOUTANT - STRENGTH 3 Paprika is a spice obtained from a sweet pepper or powdered pepper. Without artificial flavors, it is a natural process that gives this taste to Albert Ménès paprika. Indeed, it is smoked with oak wood before being dried and then ground. The Albert Ménès Oak Smoked Paprika is sweet but warm , enhanced by the particular aromas and essences of Oak wood . / IMAGE 41- The Albert Ménès four-spice blend is an exclusive and specific blend, imagined by our teams and developed in France . It contains no artificial flavors, colors or preservatives, but only rich and tasty spices with winter notes. Cinnamon and cloves are the dominant spices in this blend. Nutmeg is then given a certain structure, while black pepper brings a spicy touch. Originating in France and used for several centuries, this four spice blend recalls the taste of childhood and the comfort of winter evenings. / IMAGE 42- This slightly spicy mixture was specifically developed by Albert Ménès to spice up meat, fish and shellfish, ideally cooked on the barbecue. Devoid of any flavor, preservative and other artificial agents, this mixture only composed of spices reveals slightly spicy aromas. / IMAGE 43- This spicy mixture was specifically developed by Albert Ménès to spice up the couscous broths or decorate a fresh cream sauce for vegetables . Devoid of any flavor, preservative and other artificial agents, this mixture only composed of spices reveals the characteristic flavor of couscous. / IMAGE 44-The Albert Ménès Mexican blend is an exclusive and specific blend, imagined by our teams and made exclusively from spices with Tex Mex accents. It contains no artificial flavors, colors or preservatives. This balanced and spicy blend is made up of paprika, cumin, hot pepper, coriander, onions, tomatoes, pepper, oregano, parsley and marjoram. / IMAGE 45- The set of three Albert Ménès curries is composed of: - Thai Green Curry 65 g - Spicy Red Curry 65 g - Sweet Curry 75 g / IMAGE 46- Let yourself be carried away by the magic of the holidays with this gourmet infusion with warm and fruity notes of apple, caramel and spices. This unique Albert Ménès creation is made up of pieces of apple, slivered almonds, rose petals, marigold and a mixture of tasty spices. The flavors of whole cinnamon, star anise, cardamom, cloves, juniper berry and ginger are perfectly balanced with the round flavors of apple and caramel. / IMAGE 47- The set of three Albert Ménès spice mixes consists of: - Mix for Salad 60 g - Mexican mixture 60 g - Grill mixture 60 g / IMAGE 48- The set of three Albert Ménès detox spices is made up of: - turmeric 75 g - ground ginger 55 g - whole cinnamon 20 g / IMAGE 49- WOODY - STRENGTH 5 - POWERFUL Belém, in Brazil, offers an exceptional terroir that gives pepper specific, powerful and very aromatic flavors. Of superior and recognized quality, Belém pepper is used at the end of cooking or before serving. It complements any type of dish based on meats, fish or vegetables. You just have to pull up the upper part of the mill head to adapt the grind to your liking. Once ground, this exceptional pepper will release warm, woody notes. / IMAGE 50- BALANCE - STRENGTH 3 - VIVID - SCENTED NOTES This pepper is cultivated and produced on the farm of Fair Farms , with a concern for sustainable development. The Kampot region, located in the south-east of Cambodia, benefits from conditions favorable to the development of an exceptional pepper. Pepper quality e sup é higher, the name of the Kampot Pepper is protected e g e e. C are three diff e rents berries come from the m ê shaft me but are not picked at m ê point me to maturity ed that their colors give these diff e rent. The ' alliance of three pepper Kampot gives é perfect balance in this m é lange and allows to each of ' bring its quality é s own. Note ar oh my tr è s perfume é s Kampot pepper red Relev e s by ' intensity ed black pepper that gives the structure n é necessary to this m é lange. White pepper ram è nera a touch of the e g th ret / IMAGE 51- This pepper is cultivated and produced on the farm of Fair Farms , with a concern for sustainable development. Labeled IGP (Protected Geographical Indication), this exceptional pepper quickly made its way onto the table of the great French chefs. Cultivated since the 13th century, it grows in the province of Kampot, located between sea and mountains in the south-east of Cambodia. Kampot pepper is rare and being considered one of the best in the world, today it has an exceptional character. It is picked when the fruit is green and then dried in the sun. More powerful than Kampot pepper red, repr e feel the ' id e e m ê me that e l ' it is of ' pepper; powerful and spicy, it remains subtle. The 'é balance is perfect and beautiful notes of freshness s ' y d e gagent. Use concass ed or ground. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground peppers. / IMAGE 52- SUBTLE - STRENGTH 2 - SWEET - CITRUS NOTES This pepper is cultivated and produced on the farm of Fair Farms , with a concern for sustainable development. White pepper from Kampot to e takes its name from the r ed region in which it is cultivated ed lying south of Cambodia. Cambodia is ' one of the finest vineyards in the world for growing pepper, existing since the 13th if th century and perp é killing still aujourd 'Hui. Superior quality pepper, its designation is protected. Kampot pepper is rare and being considered one of the best in the world, today it has an exceptional character. Pepper grows in clusters on climbing vines. White pepper is a pepper that has reached maturity, washed and then rid of the skin, called the pericarp, where the spicy substance of the pepper is located. The flavor of white pepper is therefore often milder. Kampot white pepper is the most subtle of the Kampot family. A l é ger piquant and l e g è re heat in the mouth remains in length. Fabulous ar oh my d ' citrus, with the m ê nice freshness to me that his brother è re red. / IMAGE 53- EXCEPTIONAL - STRENGTH 4 - SPICY - POTENTIAL NOTES Cambodian pepper, he f u t a first import of e s in Europe, but is aujourd ' hui l ' one of the rarest ; only twenty ' farms in the world the cultivation. It is of ' particularly pr e heavens when ' it is malax ed before 'ê be s e c e , enabling ' r é cup ed handle these beads. The long red peppers beads are in use as is, without forc ed ment crush them. They explode in the mouth and reveal all their flavors and fragrances, thus satisfying the palate of pepper lovers. In the mouth, a warm and powerful attack leaves appear scents of grapefruit costs to end on a note sugared é e cocoa and cinnamon. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground peppers. / IMAGE 54- AROMATIC - FORCE 2 - SOFT - WOODY NOTES This wild pepper grows in liana in the humid tropical zones of Madagascar. During the harvest, from June to August, it is sometimes necessary for the picker to climb up to 20 meters in height to reach this exceptional pepper. Pepper Voastiperifery is tr è s appr ed it ed by chefs because it is soft but extreme ê aromatic ance . Tr è s fragrance ed it to e veil nose of fresh notes of an exotic fruit, then leave appears î be shades of undergrowth on the palate . This pepper lib è re all its emanations in contact with heat. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground peppers. / IMAGE 55- RARE - STRENGTH 3 - Lively - FLOWERED NOTES This pepper is cultivated and produced on the farm of Fair Farms , with a concern for sustainable development. In the same way as for wine, the terroir has a preponderant influence in the aromatic development of pepper. The Kampot region, located in the South-East of Cambodia, benefits from conditions favorable to the development of exceptional peppers. Pepper quality e sup é higher, its name is protected e g e e. The nose of this red Kampot pepper is unusual, consisting é d ' ar oh my honey and ' ed spices like cloves or cinnamon. In his mouth é balance is perfect, reasonably spicy and e g è surely warm, it brings a good length to fruit Notes e es and citronn ed es. C ' is a connoisseur of pepper . Consume concass ed or ground. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground peppers. / IMAGE 56- SINGULAR - STRENGTH 3 - VIVID - MUSK NOTES In the same way as for wine, the terroir has a preponderant influence in the aromatic development of pepper. The volcanic soil and the equatorial climate typical of the Penja region give this pepper a unique fragrance with woody and musky notes. Its rarity, linked to its reduced cultivation area, its origin and its fragrance make it one of the most precious peppers in the world. Picked red at full maturity, the pepper berries are immersed in a fresh water bath. The softened skin is removed manually, revealing the creamy white color of the grains. Considered the "Grand Cru" of peppers, it diffuses woody, amber and musky notes. Its character is powerful, full-bodied and long in the mouth. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground peppers. / IMAGE 57- FRESH - STRENGTH 2 - SOFT Timut bay is not a pepper but the fruit of a small thorny shrub, like the Sichuan bay which resembles it. It is native to Nepal, where the terroir and the climate give it this very special taste with lemon notes. It is also sometimes called Grapefruit Pepper. Powerful, intense and extreme ê fresh ance, this bay easily give the relief and the freshness to your dishes. Warning to not the ' use in excessive quantities ed because it will have the e ger anesthetic effect é Siant on your palate. / IMAGE 58- FLOWERS - FORCE 1 - NEUTRAL Long forgotten, pink berries were rediscovered in Reunion in the 20th century where they grow in the wild. Native to South America, this berry owes its success to its slightly sweet taste and its bright color which brightens up dishes and sauces. Also called "pink pepper", this particularly fragrant berry reminds us of sweets. The pink berries exhale their flavors when they are crushed. / IMAGE 59- SWEET - STRENGTH 1 - NEUTRAL Formerly used as a medicinal plant or even replacing pepper in the Romans when it was too expensive, it grows on small shrubs in the wild and is now used for making gin. These small berries have a beautiful purple-brown color, a tangy taste and a sweet smell of pine. Slightly crushed before use, juniper berries liberally release their aromas. / IMAGE 60- SUBTLE - STRENGTH 2 - SWEET This pepper is cultivated and produced on the farm of Fair Farms , with a concern for sustainable development. White pepper from Kampot to e takes its name from the r ed region in which it is cultivated ed lying south of Cambodia. Cambodia is ' one of the finest vineyards in the world for growing pepper, existing since the 13th if th century and perp é killing still aujourd 'Hui. Superior quality pepper, its designation is protected. Kampot pepper is rare and being considered one of the best in the world, today it has an exceptional character. Pepper grows in clusters on climbing vines. White pepper is a pepper that has reached maturity, washed and then rid of the skin, called pericarp, where the spicy substance of the pepper is located. The flavor of White Pepper is therefore often milder. Kampot white pepper is the most subtle of the Kampot family. A l é ger piquant and l e g è re heat in the mouth remains in length. Fabulous ar oh my d ' citrus, with the m ê nice freshness to me that his brother è re red. / IMAGE 61- Pepper grows in clusters on climbing vines. To obtain black pepper, the seeds are harvested green before maturity, then put to dry in the sun for several days. The green grains crumple and take their final color: they have become black peppers. The grains are then sorted before being ground. / IMAGE 62- NOMADE - STRENGTH 5 - POWERFUL Belém, in Brazil, offers an exceptional terroir that gives pepper specific, powerful and very aromatic flavors. This pepper gets its gray color from the thin black envelope that covers its white grain. Of superior quality to ground black pepper, Belém gray pepper is used at the end of cooking or before serving. It complements any type of dish based on meats, fish or vegetables. / IMAGE 63- GENEROUS - FORCE 3 - VIVID This mixture of peppers and berries is a colorful and fragrant composition in which the flavors complement and reveal each other. This subtle m é lange has é t é é labor é while e balance to regain the power of black pepper, ar oh my sugared é s pink berries, fresh green pepper, wood ed white pepper and heat of chili Jama ï that. / IMAGE 64- SPICY - STRENGTH 3 - BRIGHT Pepper grows in clusters on climbing vines. To obtain white pepper, the seeds are harvested perfectly ripe, dark red. They are then placed in a salt water bath. The softened skin is removed manually to keep only the seed, creamy white in color. Piperine, the pungent substance of pepper, is found in the skin of the grain while the scent and aromas are concentrated in the seed. The taste of white pepper is thus finer and slightly less spicy than that of black pepper. White pepper has a powerful nose, animal and wood ed and beautiful lemon notes brought him a l e g è re freshness. Ground, the notes 'citrus more apparent that ' grains. In the mouth the flavor is round and subtle, mostly it feels like wood ed and cilantro. Secondly, a powerful spiciness arises. / IMAGE 65- WOOD - STRENGTH 5 - POWERFUL Pepper grows in clusters on climbing vines. To obtain black pepper, the seeds are harvested green before maturity, then put to dry in the sun for several days. The green grains crumple and take their final color: they have become black peppers. The beans are then sorted and graded. Grinding the beans at the last moment allows you to discover, intact, the powerful aromas of black pepper. / IMAGE 66- Pepper grows in clusters on climbing vines. To obtain black pepper, the seeds are harvested green before maturity, then put to dry in the sun for several days. The green grains crumple and take their final color: they have become black peppers. The grains are then sorted, graded and crushed. / IMAGE 67- The Bayon school is an association which Albert Ménès fervently supports. Providing education for underprivileged children in Cambodia, it also offers vocational training in pastry for young Cambodian women. This bag of Kampot pepper, a precious pepper benefiting from a PGI, was sewn by school mothers from Krama, the traditional Khmer fabric. Inside, you will find organic red Kampot pepper, cultivated and produced on the farm of Fair Farms , with a view to sustainable development. The exceptional red Kampot pepper lets express an unusual nose and a sublime aromatic palette; we find the sweet and spicy scent of gingerbread, honey, cloves but also undergrowth. Grown in Kampot, in the southern region of Cambodia, this pepper is perfectly balanced between lemony notes and aromas of cocoa nibs. / IMAGE 68- Cultivated on the island of Madagascar, the green pepper berries are picked from the pepper vine when they are still green and tender. Barely harvested, the berries are sorted manually before being put in brine. / IMAGE 69- The Albert Ménès garnished meat bouquet was created from an exclusive recipe. It is composed of a set of herbs whose flavors blend and complement each other perfectly; thyme, whole coriander, marjoram, parsley, bay leaf. In the Albert Ménès spice and herb workshop, these small garnished bouquets are made by hand in small pouches of fabric. / IMAGE 70- The Espelette pepper used to flavor this Albert Ménès pink salt is an exceptional pepper that meets the quality requirements defined by the specifications of its Protected Designation of Origin. Each chili pepper, cultivated in the heart of the Basque Country, is chosen and picked by hand. It will then be dried in the sun for a fortnight before being slowly baked in the oven to preserve all of its aromas. The rare purity and crunchiness of Himalayan salt allows the mild spiciness and fruity flavor of Espelette pepper to develop all of its aromas once ground. The very dry side of this salt makes it possible to preserve the flavors of the pepper without deteriorating them / IMAGE 71- The Albert Ménès persaillotte is one of the brand's signature creations. Composed of garlic, parsley, shallots and salt, this specific recipe persaillotte is essential for the preparation of any garlic butter. / IMAGE 72- ndispensable in French gastronomy, Provence herbs are made up of a mixture of aromatic plants representative of Mediterranean culture: oregano, savory, rosemary, thyme and basil. Albert Ménès offers his own blend of Provence herbs, prepared from an exclusive recipe, rich in basil. This gives it a pleasant and pronounced taste that is extremely qualitative. / IMAGE 73-The Albert Ménès persaillotte is one of the brand's signature creations. Composed of garlic, parsley, shallots and salt, this specific recipe persaillotte is essential for the preparation of any garlic butter. / IMAGE 74- Anti-cholesterol, anti-microbial. Garlic has been known since the dawn of time for its healing properties. Celtic "all" meaning hot, garlic would have grown in the footprints left by one of the feet of the devil at the exit of the Garden of Eden. / IMAGE 75-The name "basil" comes from the Greek basilikos, meaning royal. It was the princesses of Byzantium who gave it this name because of its beauty and fragrance. It was used both as a flavoring and as an ornamental. Its culinary use has strongly developed in the Mediterranean basin. To keep all its flavor, add it to your dish at the end of cooking. / IMAGE 76- Rosemary takes its name from the Latin rosmarinus which means sea dew. Originating in the Mediterranean Basin, rosemary has been known since Antiquity. Greek students wore crowns to stimulate their intellect. / IMAGE 77- In the Middle Ages, chives were cultivated in the gardens of monasteries because they were given anti-rheumatic properties. At the renaissance, it is found on the stalls of merchants and thus enters French cuisine. Chives, which used to be called "cive" or "civet", have long been the aromatic herb of a single dish to which it gave its name, the civet. From the same botanical family as garlic and shallots, its aroma is however much more refined and only the stems are consumed, finely chopped. / IMAGE 78- Antiseptic. Called "farigoule" by Provençaux, thyme is a perennial plant with small pink flowers of the garrigue. Symbol of cerebral activity among the Greeks, it was often represented foraged by bees on medieval embroidery. / IMAGE 79- In mythology, fennel was a food of the Gods and anyone who consumed it could access knowledge. It became a symbol of victory when the Greeks won a marathon against the Persians, in a fennel field. / IMAGE 80- The Greeks and Romans already planted aromatic herbs in their gardens. After the collapse of the Roman Empire, the herbs fell into oblivion but were put back in the spotlight by monks of the Benedictine order, lovers of vegetable gardens. / IMAGE 81- Native to Central Asia and known from Ancient Egypt, coriander was recommended for its medicinal properties, especially in the Natural History of Pliny the Elder. Coriander develops an intense floral flavor, both fruity and spicy. The Albert Ménès coriander is certified French origin, and has been selected for its taste quality. / IMAGE 82- The Albert Ménès garnished fish bouquet was created from an exclusive recipe. It is composed of a set of herbs whose flavors blend and complement each other perfectly; thyme, whole coriander, fennel, basil, parsley, bay leaf. In the Albert Ménès spice and herb workshop, these small garnished bouquets are made by hand in small pouches of fabric. / IMAGE 83- In antiquity, parsley was used by the Greeks to crown the winners of the Olympic games. Its subtle aroma and delicate flavor make it one of the most widely used aromatic herbs. Cooked or raw, it has a reputation for stimulating appetite and aiding digestion. The Albert Ménès parsley is certified origin France, and has been selected for its taste quality. / IMAGE 84- Oregano is the wild form of marjoram. Imported from Palestine, it has been present in Europe since antiquity, especially in Provence which has become its adopted land. The name "Oregano" is made up of two Greek words: oros (mountain) and genos (sparkle) because it is one of the very beautiful fragrant adornments on sunny slopes. / IMAGE 85- Known since ancient times, dill is listed in a medical treatise dating back 5000 years as a remedy for hiccups. Its finely chopped leaves, called tops, release an aroma reminiscent of parsley and anise. Dill is the main ingredient in gravlax, a Swedish specialty made from marinated salmon. / IMAGE 86- Since the dawn of time, the laurel has been adorned with many powers: it would protect from lightning, witches and all evil spirits. For the Romans and the Greeks, who had dedicated the plant to the god Apollo, the laurel symbolized wisdom and victory. Laurel is one of the rare aromatic herbs originating in Europe. It has entered the culinary heritage of many countries. It is therefore essential for making borscht in Russia, lageröl in Scandinavia and paella in Spain. The Albert Ménès whole leaf laurel is sorted by hand, in order to keep only the most beautiful leaves, and to guarantee an undeniable quality. / IMAGE 87- Tarragon is native to the steppes of central Asia. Its name comes from the deformation of its Latin translation meaning "little dragon". Introduced by the Crusaders in Europe at the end of the Middle Ages, it was then consumed in the form of a liqueur. The tarragon Albert Ménès is certified French origin, and has been selected for its taste quality. Tarragon, whose subtle aroma delivers a sweet bitterness, slightly peppery and aniseed, is used in the preparation of many sauces, including the famous Béarnaise, Ravigote and Gribiche. / IMAGE 88- Already consumed at the beginning of the Christian Era in Persia and Assyria, it is today an essential ingredient in Vietnamese, Chinese and Indian cuisine. Originally entering France through the city of Bordeaux, which gave her a prominent place in her regional cuisine, she then invited herself to Nantes and Normandy tables. / IMAGE 89- The Albert Ménès Mediterranean mixture is an exclusive and specific mixture, imagined by our teams and developed in France, from vegetables picked when just ripe and then dehydrated. It contains no artificial flavors, colors or preservatives. It exudes the sweetness of the pepper, the naturally sweet taste of the tomato and the freshness of the basil. Slightly salted, it is recommended to season the dish accordingly. / IMAGE 90- Chervil was the favorite flavor of Ceres, goddess of the harvest: she generously flavored her dishes during banquets. Chervil loses its taste when cooked, so it is recommended to add it at the very end of cooking or simply to sprinkle it on the dishes just before serving. The Albert Ménès chervil is certified origin France, and has been selected for its taste quality. / IMAGE 91- Albert Ménès lemon zest is one of a kind on the market. Harvested on the sunny lands of Spain, the lemons are crushed, delicately scraped and finally dried. But what gives them this unique tangy but fruity taste, and this bright yellow color? As is often the case with Albert Ménès, the secret lies in the manufacturing process. Thus, these zest obviously contains the peel of the citrus fruit but also a lot of fruit pulp which is left to dry. / IMAGE 92- These dehydrated orange peels reveal the naturally sweet sweetness of the orange harvested on the sunny lands of Spain. They must be rehydrated before use, in a little water or directly in the preparation. They are used for savory or sweet cooking. The oranges are dried and then crushed whole, which guarantees a very pronounced taste and a much higher product quality. / IMAGE 93-This mixture exudes the naturally sweet taste of the tomato and the freshness of the basil. Slightly salted, it is recommended to season the dish accordingly. It can be used cold or hot, directly incorporated into the preparation a few minutes before the end of cooking / IMAGE 94-These pepper shavings show the sweetness and roundness of the candied pepper. / IMAGE 95- The Albert Ménès seaweed mixture with three algae is an exclusive and specific mixture, imagined by our teams and developed in France . It does not contain artificial flavors, colors or preservatives. This mixture with marine notes is a combination of glitter from three different algae, harvested in Brittany (sea lettuce, nori, dulse) and whose iodized taste is balanced by the sweet notes of dehydrated tomato chunks. The crispness of the tomato brings a colorful touch that will brighten up your dishes. Sea lettuce with a bright green color and a vegetable scent is the most common seaweed in France. The nori, with a delicate smoky tea flavor and dark green color, is used to make Japanese maki. The dulse, with a more full-bodied scent and a gray-violet color, presents seashell notes and a more rubbery texture. / IMAGE 96- The mixture of Albert Ménès flower petals is made up of delicate rose, marigold, blueberry and mauve flower petals. It will bring a touch of originality and color to your recipes and your plates. / IMAGE 97- This mixture is made from Fleur de Sel harvested in Guérande. It benefits from a PGI (Protected Geographical Indication). Here it is accompanied by a Herbes de Provence mixture. Subtle marriage, balanced between the finely iodized taste of Fleur de Sel and the typical aromatic palette of Herbes de Provence. The freshness of Basil and Thyme balances the fruitfulness of Rosemary and Oregano. The Sariette highlights this mixture with its slightly peppery notes. / IMAGE 98- The Albert Ménès lemon fleur de sel is an ingenious and harmonious mixture based on Guérande fleur de sel and lemon zest. Source of natural wealth essential to life, Guérande natural salt is renowned for its extreme concentration of trace elements, especially magnesium, calcium and its poverty in sodium. It benefits from a PGI (Protected Geographical Indication), a guarantee of quality. Its delicate taste blends here with the slightly fruity acidity of Albert Ménès lemon zest. Did you know ? The natural color of Guérande salt varies according to the importance of the clays which permeate it; "gray salt" is harvested from the bottom of clay ponds, while "white gold", more commonly known as fleur de sel, is harvested from the surface of carnations in salt marshes. Thus creating a delicate crust which crystallizes, the fleeting Guérande fleur de sel appears according to the moods of the Breton wind. / IMAGE 99- Celery was cultivated in the 17th century by Italian gardeners, from fragrant ache, a wild plant in the salt marshes. The ground brown seeds, real herbs with a taste similar to fennel, make up with the fine salt, the celery salt. This flavored salt is used to flavor vegetable juices and more specifically tomato juice. It brings a pleasant flavor to fried eggs, to stewed carrots as well as to fish-based recipes. The Chinese already used the smoke caused by sesame oil to make their ink and this 5,000 years BC. Traces of the consumption of these seeds were discovered on Egyptian tombs. Lucky charm for slaves who abandoned Africa, sesame was also very popular in Asia and the Middle East. Fruits of / IMAGE 100- This mixture is based on Guérande fleur de sel. It benefits from a PGI (Protected Geographical Indication). Its delicate taste is combined here with black pepper to create an essential mixture. / IMAGE 101- This mixture is based on Guérande fleur de sel. It benefits from a PGI (Protected Geographical Indication). Its delicate taste is combined here with black pepper to create an essential mixture. / IMAGE 102- Persian Blue Salt is a rare and precious, natural salt. It is extracted from the rocky mountains of Iran. Its amazing coloring comes from minerals rich in sylvinite, a potassium mineral, which gives the salt crystals intense blue reflections. It surprises with its extremely salty flavor at first, then spicy later. Its crunchy texture is almost sparkling. / IMAGE 103- Albert Ménès Himalayan pink salt is harvested in the heart of the largest mountain range in the world, on saline rocks whose existence dates back millions of years. It owes its color so particular to the mineral infiltrations characteristic of this region. This salt is very powerful and has a crunchy and grainy texture. It is of rare purity and has an exceptional mineral richness; low in sodium, pink Himalayan salt would reduce rheumatism. / IMAGE 104- This set is composed of: - Persian Blue Salt - Himalayan Pink Salt - Hawaiian Black Salt / IMAGE 105- Anti-inflammatory, promotes digestion. La Caravane des Épices Organic Ginger Powder 30g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Ginger is a world famous plant; used for millennia in Asia as an aphrodisiac, medicinal plant or spice, it is widely distributed in France from the 14th century, becoming the second most used spice after pepper. In addition, in the Middle Ages, candied ginger became an extremely popular confectionery. Since then, it has been used in cooking for its unique taste, slightly sweet, refreshing and spicy. But above all it is a great food that has precious nutrients. Organic ginger is a herbaceous plant, derived from a rhizome with very rapid growth if its development conditions are well respected: a humid atmosphere and the warmth of the sun. These are the rhizomes of the ginger plant which, dried and then ground, are used to prepare this spice with a camphor and lemon flavor. / IMAGE 106- GOURMAND - FORCE 4 Organic Espelette Pepper La Caravane des Épices, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. It is in Espelette, in the heart of the Basque Country, that this fruity and slightly spicy pepper has been cultivated for four centuries. Espelette peppers, which have a Protected Designation of Origin (PDO), can only be harvested in ten municipalities. This guarantees it, by the agro-climatic conditions, a constant and exceptional quality. This warm and not hot pepper will spice up all of your dishes. It can also replace pepper at the end of cooking. / IMAGE 107- Anti-cholesterol, anti-microbial. Garlic Organic Semolina La Caravane des Épices 50g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Garlic has been known since the dawn of time for its healing properties. Celtic "all" meaning hot, garlic would have grown in the footprints left by one of the feet of the devil at the exit of the Garden of Eden. Semolina garlic La Caravane des Épices was selected for its flavor and character, which will enhance your dishes wonderfully. / IMAGE 108- The Herbs of Provence Organic La Caravane des Épices 15g, come from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Indispensable in French gastronomy, Provence herbs are made up of a mixture of aromatic plants representative of Mediterranean culture: oregano, savory, rosemary, thyme and basil. The Caravan of Spices offers its own blend of organic herbs from Provence, prepared from an exclusive recipe and products from organic farming, and rich in basil. This gives it a pleasant and pronounced taste that is extremely qualitative. / IMAGE 109- N ° 1 in antioxidants, rich in vitamins C, A and curcumin. La Caravane des Épices Organic Turmeric powder 40g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Turmeric is a plant whose rhizome has been dried and then reduced to powder. It is used in the composition of many spices mixes from Indian cuisine such as Massala and Curry, but also from Eastern and Caribbean cuisine such as Ras El Hanout and Colombo. Its flavor is peppery and very aromatic. The ORGANIC Turmeric selected by La Caravane des Épices expresses all its quality in its high level of curcumin and its beautiful orange color. The benefits of this spice are numerous, including its highly sought after antioxidant and anti-inflammatory properties. / IMAGE 110- Organic Parsley La Caravane des Épices 8g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. In antiquity, parsley was used by the Greeks to crown the winners of the Olympic games. Its subtle aroma and delicate flavor make it one of the most widely used aromatic herbs. Cooked or raw, it has a reputation for stimulating appetite and aiding digestion. The Caravan of Spices has selected this ORGANIC parsley for its subtle aroma and delicate flavor. / IMAGE 111- Ground Cumin La Caravane des Épices 35g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Originating from the Mediterranean Basin, cumin has established itself in all cuisines of the world. In the minds of the ancients, cumin had the power to cast out evil spells: the seeds watched over the tombs of the pharaohs in the pyramids of Egypt. The Romans had these precious seeds kept by their slaves. / IMAGE 112- Antioxidant, stabilizes blood sugar. Ground cinnamon Bio La Caravane des Épices 25g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. From the Mediterranean to China, all the civilizations of Antiquity knew and adopted this mysterious spice, resulting from the bark of the cinnamon tree. Very popular in France in the Middle Ages, it then disappeared from culinary habits for a few centuries. La Caravane des Épices organic ground cinnamon is guaranteed to be from Indonesia. Its superior quality is justified by its fair rate of coumarin, which gives it a fragrant and sweet taste, as well as by its beautiful light brown color. The paler the color of this spice, the better its quality; the cinnamon trees are regularly cut to create regrowth, from which we recover lighter and fragrant sticks. The Caravan of Spices thus brings a lot of importance to the selection of the best quality of certified organic origin, as to the aesthetics of its products. / IMAGE 113- Organic Basil La Caravane des Épices 15g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. It is probably in India that basil was cultivated for the first time, four millennia ago. Considered a sacred herb, basil was offered to the deities Vishnu and Krishna. He then conquered Asia and Egypt, entering the mummification process, following the discovery of its antibacterial and conservation properties. Subsequently, he arrived in Greece and Rome, it was a royal herb and a symbol of fertility. It was used both as a flavoring and as an ornamental. The name "basil" comes from the Greek "basilikos", meaning royal. It was the princesses of Byzantium who gave it this name because of its beauty and fragrance. Its culinary use then developed strongly in the Mediterranean basin. This organic, natural, colorless and preservative-free basil was carefully selected by La Caravane des Épices. / IMAGE 114- WOOD - FORCE 5 - POWERFUL Black Peppercorns in Organic Grains La Caravane des Épices 40g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Pepper grows in clusters on climbing vines. To obtain black pepper, the seeds are harvested green before maturity, then put to dry in the sun for several days. The green grains crumple and take their final color: they have become black peppers. The beans are then sorted and graded. Grinding the beans at the last moment allows you to discover, intact, the powerful aromas of black pepper. The Caravan of Spices has selected this ORGANIC black peppercorns for its quality and superior aromas. Practical at the table as in the kitchen, this mill with two openings (high and low) will allow you to fully appreciate the quality of our freshly ground peppers. / IMAGE 115- Antiseptic. Organic Thyme La Caravane des Épices 15g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Thyme has been used since time immemorial. Found throughout the Mediterranean, where it grows wild, known for its medicinal benefits and its captivating scent, thyme is an exceptional plant. It was already used among the Egyptians and the Etruscans for mummification. Its aromatic, digestive and antiseptic properties have led men to use it all the time. "Thymus" also means in Greek "perfume". The small, rounded thyme leaves contain essential oil. It is the latter which, under the effect of heat, releases the flavors so characteristic of thyme. Unlike most herbs, which are preferably used raw to keep their flavor, thyme needs heat to express itself. The Caravan of Spices has selected this ORGANIC thyme for its freshness and delicate fragrance. / IMAGE 116- La Caravane des Épices Curry powder 35g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Named Massala in Tamil which means "mixture", it is used for all gravy dishes in Southeast Asia. Originally from Thailand, this organic La Caravane des Épices curry is a blend of organic spices; coriander, trigonelle, turmeric, ginger, chili, white pepper, salt, cumin, garlic, chili, chickpea flour, and bay leaf. Soft, suave, bewitching, fragrant and aromatic, this fine explosive powder of a pretty yellow-orange will awaken your taste buds. Very spicy notes where we first feel turmeric, coriander, cumin and garlic give way to fruity and floral notes reminiscent of the tangy side of exotic fruits such as passion fruit, pineapple or certain white flowers . / IMAGE 117- La Coriandre Moulue Bio La Caravane des Épices 30g, comes from organic farming and is certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Known since Antiquity, coriander seeds were added to wine in Egypt to make it more intoxicating. The tales of the Arabian Nights extol their stimulating and aphrodisiac virtues. La Coriandre Moulue BIO has been carefully selected by La Caravane des Épices for its musky and lemony fragrance. / IMAGE 118- Against pain. The Cloves of Organic Clove La Caravane des Épices 15g, come from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Discovered in the Moluccas Islands, or spice islands, the clove is the flower bud of the clove tree, picked before the corolla blossoms. Introduced in Europe in the 4th century by the Arabs, cloves became a luxury product that was taxed in the Middle Ages. It has always been used in spice blends in China and India. The Organic Cloves selected by La Caravane des Épices come from clove areas of Madagascar. The buttons are picked, dried in the sun and sorted by hand to guarantee the best quality. From organic farmers' cooperatives, La Caravane des Épices cloves are recognizable by their pronounced fragrance and aestheticism. Indeed, only whole buds are selected, which justifies the intense fragrance and specific taste of this spice. / IMAGE 119- L'Origan Bio La Caravane des Épices 10g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Oregano is the wild form of marjoram. Imported from Palestine, it has been present in Europe since antiquity, especially in Provence which has become its adopted land. The name "Oregano" is made up of two Greek words: oros (mountain) and genos (sparkle) because it is one of the very beautiful fragrant adornments on sunny slopes. This ORGANIC oregano was selected by La Caravane des Épices for its quality and freshness. / IMAGE 120- The Precious Organic Paprika La Caravane des Épices 35 g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. The paprika comes from the pepper pulp, previously rid of its seeds from which the spicy substance comes. The Caravan of Spices has selected this ORGANIC paprika for its quality and freshness. / IMAGE 121- Antioxidant, stabilizes blood sugar. Whole Organic Cinnamon La Caravane des Épices 15g, comes from organic farming and certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. From the Mediterranean to China, all the civilizations of Antiquity knew and adopted this mysterious spice, resulting from the bark of the cinnamon tree. Very popular in France in the Middle Ages, it then disappeared from culinary habits for a few centuries. La Caravane des Épices whole organic cinnamon is guaranteed to be from Indonesia. Its superior quality of certified organic origin is justified by its fair rate of coumarin, which gives it a fragrant and sweet taste, as well as by its beautiful light brown color. The paler the color of this spice, the better its quality; the cinnamon trees are regularly cut to create regrowth, from which we recover lighter and fragrant sticks. The cinnamon stalks are cut and then dried in the sun, before being doubly sorted by hand. The Caravan of Spices thus brings a lot of importance to the selection of the best quality, as to the aesthetics of its products. Its whole and regular sticks measure approximately 6 cm. / IMAGE 122- La Caravane des Épices 30g Ground Nutmeg comes from organic farming and is certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Originally from the Moluccas Islands in Indonesia, also nicknamed "Spice Islands", nutmeg was introduced into Europe by the Arabs in the 16th century; today it is considered one of the most precious spices in the world. As well used in many spice mixes (curry, ras el hanout, ...) as in French gastronomy, its powerful fragrance is highly appreciated. When the fruits of the nutmeg tree reach maturity, they release their kernels which must be broken to extract the almond: the nutmeg. It is sold whole or ground. Mace, also nicknamed "nutmeg flower", is also increasingly used and appreciated in cooking. / IMAGE 123- TORRIDE - FORCE 5 Organic Ground Cayenne Pepper La Caravane des Épices comes from organic farming and is certified to IFS and Ecocert standards. Packaged in France, it is a product made from 100% natural ingredients. Native to the island of Cayenne, in Guyana, this chili pepper is an essential ingredient in Latin and South America. In the 1980s, it was widely used by French chefs to replace pepper in recipes such as pike dumplings or bechamel sauce, for aesthetic reasons. The Cayenne pepper is picked red, when ripe, then dried in the sun before being ground into powder.