Ginger is a perennial herbaceous plant native to the Far East. Very used in cooking, it has some anti-inflammatory and digestive properties that make it useful for the stomach and the heart. Just a pinch to give each dish a pleasantly spicy touch. In addition, ginger has the ability to speed up your metabolism, helping you burn fat!

A plant of Japanese origin from which a green paste coloured paste with a peculiar spicy taste is obtained. In order to obtain the paste from the wasabi powder mix water and wasabi in equal parts. Wasabi paste is often used to accompany raw fish, particularly sishi and sashimi, and sometimes solved in soy sauce.

Spice of the Mediterranean area used since ancient times. Its colour is purple, and it has a sour taste similar to grated lemon peel. It is usually added to dishes based on fish and meat, mixed with sliced onions and added anywhere where a touch of acidity is required, good emulsified with a little oil.

Mustard seeds are obtained from a plant belonging to the Crucifers family spread throughout Europe. These seeds can be used for cooking as ground together with other ingredients such as oil, vinegar and sugar to preapre the famous mustard sauce as we know it in Italy, but also as whole seeds to prepare sauces for meat dishes. Mustard seeds are also used to prepare Mostarda, a speciality made of candied fruit in jelly, which results more or less hot according to the quantity of mustard seeds it contains.

Rich in vitamins, a plant source of calcium, phosphorus, magnesium and iron, Sesamo Nero seeds are a functional food for a healthy and natural nutrition. They have a high content of vegetable proteins, amino acids, and above all calcium, they play a restorative and fortifying function of the bones and tissues. Sesame seeds develop and amplify their unique flavor during roasting, which gives a special touch to bread and crackers.In Japanese and Chinese cuisine, they are used on rice, fish or vegetables.

Cumin is one of the most loved and widespread spices in the world. It can be found in the form of whole seeds or ground. In addition to being used in a thousand recipes it is now highly valued also for its great beneficial and curative properties for the body, as well as being a portentous fat burner. It is mainly found in the cuisine of North Africa, India and the Middle East, but it has also become widespread in Europe and America. In Mexico it is an essential component of the guacamole sauce, while in Europe it is used on meat and vegetables, to flavor bread or some types of cheese.

True Superfood, contains surprising amounts of calcium, omega 3 and omega 6, antioxidants, vitamins, and proteins similar to those of fish.You can add a couple of teaspoons to cereals or raw salad, along with salt or gomasio, and extra virgin olive oil .. In addition, the seeds soaked in fruit juice, milk of all kinds or water develop a thickening gel that will turn into a sweet dessert. Appetite suppressant drink - Soak a tablespoon of seeds in 300 cc of water. Add lime or lemon juice. The gel thus obtained slows down the digestion and absorption of carbohydrates and makes you feel full for longer

The cannabis sativa seeds provide all 8 essential amino acids. In addition the oil contained in the seeds contains about the 90% of polyunsaturated fats. They have a high percentage of proteins, essential fats, vitamins and enzymes. These seeds are naturally gluten-free, and are not contaminated with gluten during the processing and packaging process.They are ideal for cooking, added raw to salads and side dishes, they will retain all the nutritional values.

Originally from the Middle East, today it is cultivated mainly in the Mediterranean area and in India.The seeds of anise have digestive properties and help against bloating. When in infusion together with fennel seeds they help to deflate the belly!In cooking the anise seeds can be used for sweet and savory preparations, whole or minced. In second courses of meat give an intense aroma especially in slow cooking and over low heat, such as braised meat or stew.You can also try them as a digestive infusion in the evening, adding ice to create a thirst-quenching drink or for liqueur preparation.