Selection of Spices for White Meat

A tour around the world in 4 spice blends selected to enhance the cooking of white meat dishes (chicken, turkey, rabbit). Rediscover the most unique and exotic flavors in your dishes: follow the recipes or unleash your creativity to create uniquely flavorful dishes, like a true chef. Visit the most remote places through the flavors and aromas that characterize them.

Average weight per jar : 20 g

No. 2 - MADRAS CURRY

Origin : India

This curry is so famous that it has become synonymous with the word curry throughout the world. Madras is the ancient name of the city of Chennai, in southeastern India. It's a bold curry that, depending on the amount of chili pepper, can be more or less spicy. The dominant flavor is that of turmeric: dry and enveloping. This is followed by the distinctive spicy notes of mustard and pepper, enhanced by the light smokiness of paprika. Cardamom, with its floral aroma, completes the blend.

Ingredients: Coriander, Turmeric, Fennel, Salt, Cumin, Garlic, Fenugreek, Bay Leaf, Cloves, MUSTARD, Pepper, Smoked Paprika, Cardamom.

No. 6 - RAS EL HANOUT

Origin : Morocco

It's a blend of spices with warm, "sweet" aromas, not spicy ones, such as cinnamon, cloves, and nutmeg. Because it can be considered a condiment, it's easy to use for marinating meats, perhaps mixed with fat, or transformed into a spread not only for meat, fish, or vegetables, but also for stews and tagines. To make a spread, add a teaspoon of Ras el Hanout to softened butter, sour cream, or Greek yogurt; if you'd like an emulsion to enhance your dip, mix it with extra virgin olive oil.

Ingredients : Turmeric, Coriander, Allspice, Cinnamon, Chili Pepper, Black Pepper, Cardamom, Ginger, Cumin, Fennel, Nutmeg, Star Anise, Orange Peel, Fenugreek, Bay Leaf.

N°15 - ASUNCION

Origin : Paraguay

This spice blend, now well-known throughout Europe, is said to have originated in the Estancia grasslands of Paraguay. This region, where meat is the staple food, is where what we now know as roast beef originated, a method of grilling meat that until now had been mistakenly attributed exclusively to England. The extensive livestock farming practiced in Paraguay, the meticulous attention to quality production, and the skill of cooking the meat in the grasslands during grazing confirm the influence this area has had on the history of this cut of sirloin. In those green expanses, rich in pristine pastures, this spice blend, used by camperos to flavor grilled beef, developed.

Ingredients : Salt, Rosemary, Black Pepper, White Pepper, Garlic, Thyme, Marjoram, Oregano.


No. 16 - KARIBES

Origin : Caribbean

It was the Carib Indians who invented this prodigious spice blend, now used throughout the world as a base for preparing meats for barbecue or grilling. As early as the 15th century, these peoples, nicknamed the "navigators of prehistoric America," used spices to season meat and fish. Their cultural influence spread throughout Latin America, from Nicaragua to Brazil via the Amazon River, and even into North America, forming the Carichana (Karb-Ana) colony. Even today, the success of this blend continues to amaze enthusiasts of country cooking, who use it with pork, beef, and baked potatoes.

Ingredients : Salt, Pepper, Garlic, Paprika, Chili Pepper, Mustard, Cayenne Pepper, Chives, Tarragon, Marjoram.