Selection of Spices for Vegetables and Salads

A tour around the world in 4 spice blends selected to enhance the preparation of vegetables, soups, and salads. 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.

No. 11 - ZA'ATAR

Origin : Lebanon

Za'atar is a spice mix very popular in the former Ottoman Empire (Lebanon, Egypt, Turkey, Syria, Israel, and Jordan). It is very popular in Israel, as is Palestine, where it is considered a typical ingredient in their cuisine. In Lebanon, children are raised on bread and za'atar because it is believed to strengthen the body and mind. Highly versatile, za'atar is used simply mixed with oil to dip bread, bagels, pitta, or manakish, a type of pizza popular throughout the Middle East. In Palestine, it is served with chickpeas and olives and is eaten not only for breakfast but also as a mid-morning snack, served with hummus. It is added to labne, a yogurt that has the consistency of cheese; it is also used to flavor meats and vegetables. You can use it to top an onion pizza or to flavor stewed potatoes. It is very pleasant to use as a dry marinade for chicken or lamb and is also tasty on tomatoes and mozzarella or on eggs.

Ingredients : Sesame, Sumac, Thyme, Marjoram, Coriander, Dill, Salt.


No. 12 - MYKONOS

Origin : Greece

The Mykonos herb blend was invented in the 1960s. It's said that one of the chefs on Aristotle Onassis's yacht, during the first visit of Jacqueline Kennedy, who would later become the Greek shipowner's wife, prepared this melange to season a carrot, cucumber, and tomato salad that Jacqueline was fond of. The guests were so enthusiastic that the recipe soon spread around the world. This blend captures all the aromas of the Mediterranean in an aromatic bouquet. It's particularly suited to flavoring fish and white meats, eggs and sauces, and dishes featuring steamed vegetables and legumes. It's also excellent for marinating grilled meats.

Ingredients : Thyme, Rosemary, Basil, Fennel, Sage, Marjoram, Mint, Oregano.