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!

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.

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.

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 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 Cayenne pepper is a "ardent" hot pepper, and it is also called, devil pepper, it is commonly sold in ground form. (Spiciness 6/10) It is rich in Vitamin C and has antioxidant properties.Cayenne pepper is very versatile. Try it on seafood, stews, soups, pizza, in a chocolate dessert, or in hot chocolate!

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.

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.