Spices:
Garlic
Product available in powder, granules or in barks
The culture of the garlic is known all around the world since a very long time. Its therapeutic properties are known and recognized for more than 3000 years.
In the Middle Ages, we used it to fight the bacteriological diseases. There are a huge number of culinary specialities with garlic or in which the garlic is an essential condiment. It enters in the composition of numerous therapeutic specialities and its efficiency was scientifically demonstrated as antibiotic and for the control of diseases as the arteriosclerosis, the rheumatisms and the high blood pressure.
Basil
The basil is frequently used in the Mediterranean cook. It can be consumed freshly or dry for the accompaniment of salads, vegetable soups, or still in some sauces; such is the case for the famous Italian sauce of pesto.
The virtues of the essential oil of basil can be summarized as antispasmodic, tonic, anti-inflammatory, painkiller and antiviral characters.
Cinnamon
The best cinnamon is cultivated in the region of Colombo in Sri Lanka. The spice is the internal bark of the tree of the family of the lauraceae which is extracted by peeling and by rubbing branches. We let them dry in the sun, what makes that barks bend. In cooking, the cinnamon is used in branch or ground, as well in salty or sweet dishes.
Onion
This product is available in powder, granules or in barks
The first origin of the onion is in Central Asia and then it has been discover in the Mediterranean. It is about one of the oldest vegetables. The first references dated to 3000 years before JC.
We use it as condiment or minor ingredient in recipes but, for the protective and curative virtues, we should consume it in bigger quantity. A big part of its benefits comes from sulfurous substances which give him his prickly flavor so characteristic.
Cumin seeds
The cumin has a bitter taste and a strong and soft smell thanks to its strong content in oil.
These seeds are rich in iron and permit to fight against the anaemia. Furthermore, it contains benefits for pregnant women and the mothers breast-feeding their infant, indeed, they have a more important iron need.
Oregano (marjoram)
Perennial plant of the family of lamiaceae, its stalks are straight, hairy and flavoured and its leafs are curved, serrate or whole.
Flowers can be pink, purple or white and measure until 8mm. This plant grows in dry environment and near copses.
Pimento
The red pepper is a condiment with a characteristic taste obtained after having been dried and ground from defined varieties of red peppers. It is an ingredient fundamental in some Spanish typical dishes, as Riojana potatoes, Galician octopus, bravas potatoes or pimento dry sausage.
Pepper
Perennial plant, native of India. From its fruits we develop two sorts of pepper:
- The black, obtained from bays almost in maturity, fermented and dried
- The white, composed of ripe bays rid of their pericarp.
The pepper is one of the first spices introduced in Europe thanks to the opening of the business trade with the East.
Among his its components, we find essential oil and moreover, the pepper possess natural antioxidant properties.
These exclusive peppers keep their fresh aroma longer than traditional pepper.
White pepper
The white pepper has a taste softer and more delicate than the black pepper. Its capacity in piperine is stronger than the one in black pepper.
It stimulates taste buds, causing the secretion of hydrochloric acid improving the digestion.
The pepper is source of magnesium, of iron, vitamin K and of dietary fibre.
Vanilla
Plant of the family of orchids, the Aztecs already used it as condiment centuries ago.
To answer at best at the expectations of our customers in quality term, we selected the vanilla of Tahiti, more particularly the exceptional region of the small island of Taha' has.
