List of products by brand Camelia

This mixture is an explosion of flavors, is very colorful and decorative to be seen and is extremely versatile and used for all preparations.The composition of the Sarawak Fantasia pepper is divided as follows: 35% black pepper in Sarawak grains, 40% white Sarawak pepper in grains, 15% Indian green pepper in dried grains, 10% pink curapipe berries from Brazil.

Elegant and attractive with cocoa notes and blackberry jam; low acidity and intense body, long-lasting aftertaste with scents of almond. 

Fresh ground coffee in a 200g Doypack Camelia bag.

The pink pepper is not a real pepper but a berry. It is native to the highlands of Bolivia, Peru, Chile. It has an aromatic and delicate flavor, slightly spicy. Ideal for soups, risottos and fish dishes, it is typically served with salmon. It can also be added to salads, fruit salads, desserts and fresh cheeses and chocolate.

Ras el Hanout is a traditional blend of Moroccan spices spread throughout North Africa. It is a refined blend suitable for cooking festive dishes: lamb cous cous and Tajine. However, it goes well with all vegetarian dishes and legumes and it is good for experiments with fish and chicken. Ingredients: Curcuma, coriander, allspice, cinnamon, chilies, pepper, cardamom, ginger, cumin, fennel, nutmeg, star anise, orange peel, greek hay and bay leaf. (May contain traces of celery and mustard.)

Shichimi togarashi is a traditional blend of spices typical of Japanese cuisine.The Shishimi Togaraschi is usually used in soups, noodles, white meat dishes and different rice based dishes. Ingredients: Red pepper, black and white sesame, ginger, Japanese mountain pepper, dried mandarin, green Seetang (may contain traces of celery and mustard).

Paprika is a spice, which is obtained from the chili plant. The paprika is obtained from the drying and grinding of different types of chili that are then mixed together. Hence its particular spicy taste.There are sweeter types of paprika and others, which are decidedly spicy. It depends if only the pulp is grounded and dried or also the seeds. According to the chosen blend, you will get a more or less spicy taste.The paprika in the kitchen is used a lot for the preparation of sauces and for seasoning the vegetables. It also goes well with potatoes and legumes. It is used in the famous traditional Hungarian dish, the goulash, made with stewed meat and vegetables.

The Pimenton is red pepper from the Extremadura region in Spain, dried, ground and smoked. Depending on the peppers that you use the pimentón will be sweet or spicy.Typically Spanish, it is the spice that gives the classic flavor to Chorizo.In Italy we recommend it with penne all'amatriciana, with pork in general, but also with cod fillets, legumes, soups. Really tasty!

The used part of the star anise is the whole or ground dried fruit. Its aroma is sweetish with an aftertaste that reminds of mint. In cooking it is used to aromatize meat, vegetables and biscuits, infusions and it is also used to make digestive liqueurs (Ouzo, Pastis). Essential ingredient of gingerbread bread.The properties of star anise are many: diuretic, digestive, antispasmodic, aphrodisiac, antibacterial. Its consumption is recommended in all cases of heaviness in stomach, boating and spasms, especially if of nervous origin. Its aroma is very intense, it should therefore be used in moderation and in its whole form never chewed.

The Masala is also called the saffron of the Indies. Masala is a spice similar to curry but more delicate: it is recommended for vegetables, white meats, sauces with prawns or lobsters. Ingredients: turmeric, coriander, fenugreek, cumin, ginger, chilli pepper, jamaica pepper, nutmeg, cardamom, cloves (may contain traces of mustard and celery).

Paprika is a spice, which is obtained from the chili plant. The paprika is obtained from the drying and grinding of different types of chili that are then mixed together. Hence its particular spicy taste.There are sweeter types of paprika and others, which are decidedly spicy. It depends if only the pulp is grounded and dried or also the seeds. According to the chosen blend, you will get a more or less spicy taste.The paprika in the kitchen is used a lot for the preparation of sauces and for seasoning the vegetables. It also goes well with potatoes and legumes. It is used in the famous traditional Hungarian dish, the goulash, made with stewed meat and vegetables.

The Pimenton is red pepper from the Extremadura region in Spain, dried, ground and smoked. Depending on the peppers that you use the pimentón will be sweet or spicy.Typically Spanish, it is the spice that gives the classic flavor to Chorizo.In Italy we recommend it with penne all'amatriciana, with pork in general, but also with cod fillets, legumes, soups. Really tasty!