Selection of Spices for Stews and Soups

Around the world in 4 blends of spices selected to enhance the preparation of stews and soups. Rediscover the most particular and exotic flavors in your dishes: follow the recipes or put your creativity into play in creating dishes with a unique taste, like a real chef. Visit the most remote places through the flavors and aromas that characterize them.

Average weight per jar : 20 g

N°1 - ZHUATANG

Origin : China

Born around 1300, this blend is among the oldest in the world. Legend has it that it was created with the intention of bringing together all five flavors that are the basis of Chinese dietary theory: sweet (cinnamon), salty (cloves), bitter (anise), sour (fennel seeds). , spicy (pepper), and to rebalance Yin and Yang. In Chinese cuisine it is normally used to prepare the so-called "Lu" foods, a cooking method used to stew some dishes, generally fatty meats, such as pork and duck: thanks to the long cooking, the latter absorb all the aromas as much as possible. Also recommended with tofu, soups, sautéed vegetables and all the various noodle dishes.

Ingredients : Anise, Fennel, Cinnamon, Cloves, Black Pepper.

N°3 - PERDICIÓN

Origin : Polynesia

Although there is no certain information, it seems that this simple aphrodisiac mixture was imported from French Polynesia in 1880 when King Pomare V agreed to cede the kingdom of Thaiti to France, obtaining its protection. On that occasion Pomare V, among other things, gave the French Prime Minister Jules Ferry the original recipe for this passionate mixture used by Polynesians in courtship rites. Brought home by Ferry, La Perdición was so successful that many French people forgot its origins, considering it a French spice blend. This melange has a warm and intense aroma, mainly due to cinnamon and cloves and today, in French cuisine, it is used to flavor soups, ragouts, sausages and pâtés and is also excellent combined with pork, poultry and mushrooms. Furthermore, it perfumes sweet spiced breads, puddings, dry biscuits or the custard to be used in fruit tarts.

Ingredients : Black Pepper, White Pepper, Nutmeg, Cloves, Cinnamon, Ginger, Nigella.

N°9 - CAJUN

Origin : Louisiana

Cajun cuisine is a typical American cuisine born with the French immigrants from Canadian Acadia and forcibly moved by the English to Acadiana, a colonial region of today's Louisiana and part of eastern Texas. Cajun foods are characterized by simple preparation and the use of rustic ingredients. This spicy spice blend is very popular in the United States and is suitable for all red meat and game dishes.

Ingredients : Thyme, Onion, Garlic, Sweet Paprika, Black Pepper, White Pepper, Salt, Chili Pepper, Oregano, Nutmeg, Cumin.


N°10 - BERBERÉ

Origin : Eritrea, Ethiopia

Berberé is the name of a mix of African spices, used in Eritrea and Ethiopia for the preparation of the famous national dish, the zighinì stew. The mixture includes spices with countless properties: cardamom, chili pepper, ginger, cloves, coriander, allspice, common rue, ajowan, sometimes also long pepper and fenugreek. There are essentially two types of Berberé: the one with fenugreek and the one with cardamom. Berberé can be used to spice countless foods and dishes and to increase the use of spices in the kitchen, also helping to eliminate salt and fat.

Ingredients : Nutmeg, Coriander, Cardamom, Allspice, Black Pepper, Kummel, Cayenne Pepper, Ginger, Cloves, Salt, Fenugreek.