Rich with notes of chiles, coriander, cumin, garlic and lemon, harissa enhances food with a complex flavor and mild kick. Very much like sriracha, it is used in stews, soups, pasta and couscous, and rubbed on a variety of meats including goat and lamb.
This Mediterranean sea salt has been produced in the Aigues-Mortes saltworks, in Camarue, France. After evaporating to a bright white color by the sun and cool sea breezes, this salt is then cleaned in Mediterranean sea water to give us this high quality product.
Green Peppercorns come from the same plant that produces regular, table top black pepper only it is picked green. Our product has a deep, dark green color, a good pepper aroma and flavor, but milder than the black variety. The peppercorns are soft enough to be mashed into a paste.
Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970 s.
ink Peppercorns are not true peppercorns, they are the aromatic berries of two trees, the Brazilian Pepper tree also known as the Baies Rose Plant (Schinus terebinthifolius) and the Peruvian Pepper tree.
Like Celtic Gray, it is moist but with a lighter gray color, a delicate flavor and is lowest in sodium among the salts we sell. As with Celtic Gray, this moist salt is typically served in a dish at the dining table and not suitable for use with a salt mill.
Named after the home of French Mustard, this classic blend dates back to 1747 when Maille was founded. Made with finely crushed Brassica juncea seeds, it is an ideal accompaniment to red meat. Why not try adding it to macaroni cheese or a hot potato salad for an added kick?
Intensify your cooking with the dark, slightly smoky flavor of Piment d’Espelette. This pepper is produced around Basque country in Southern France. Similar in heat to paprika, its robust peppery taste can be increased with roasting or pan searing and is commonly used in Basque food.
Saffron Spanish Pure Threads is spice derived from the flower of crocus sativus, commonly known as the "saffron crocus". The stylesand stigmata, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.