The English Curry is prepared according to an ancient and traditional recipe that had its origin in London drugstores. The tradition of the English Pub is very varied: from jacked potatoes, to fish and chips, to the most varied sandwiches, to curry rice! Ingredients: turmeric, coriander, mustard, fenugreek, dextrose, fennel, ginger, pepper, garlic, cumin, rice flour, cardamom, basil, salt, cinnamon, cloves, red pepper. (May contain traces of celery.
There are many curry recipes: each region has its own, which changes according to the ingredients used. It has light fragrance and a delicate flavor, try it in vegetable soups, in beef dishes, in white meats, fish, shellfish and in curry sauces. Ingredients: turmeric, coriander, fenugreek, cinnamon, chili, garlic, ginger, cloves, mustard, basil, rice flour, kummel, pepper, salt, fennel, cardamom, dextrose (may contain traces of mustard and celery )
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This fantastic blend comes from the island of Reunion. It has an irresistible aroma and goes well with meat, baked fish, baked potatoes, vegetables. Raw on cheeses or salads. A small amount is enough. Ingredients: Combova, Garlic, Ginger, Thyme, red pepper (may contain traces of mustard and celery)
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).
A mixture ready to flavor fish fillets, baked fish, marinades, salads, seafood.Ingredients: parsley, onion, garlic, black and white pepper, red pepper, salt, glutamate.
Harissa is a mixture of spices typical of North Africa. It is ideal for flavoring soups, bread, couscous, tagine, meat, vegetables and rice. Ingredients: Chilli, kummel, cumin, garlic, salt, paprika, coriander, mint, dried tomato, cayenne pepper.(may contain traces of mustard and celery.)
This mixture is made with an original recipe from the city of Dijon (France).Here is the typical scent of Christmas cookies, perhaps in the form of Gingerbread man! Perfect also for honey bread, panforte, spicy cakes, crepes, creme brulèIngredients: Cinnamon, green anise, cloves, jamaica pepper, fennel (may contain traces of celery and mustard.)
The Cajun blend is typical of the New Orleans culinary tradition. it is typically used with fish or chicken. The spicy meat is left to flavor and can be cooked in the pan or on the barbecue. A famous dish of Cajun cuisine is the "blackened fish" Ingredients: black and white pepper, chilli (cayenne, Ancho, Birdeyes), Oregano, Thyme, onion garlic.
It is a dry mixture of spices and balanced herbs so as to blend into a single aroma, without one predominating over the other. Born in South Africa to flavor the grilled meat during the safari, it gives the meat a strong and unforgettable flavor. Very suitable for massaging and breading meat to be put on the grill. Alternatively, you can add some to your meat stews or couscous. On average, use about 2 teaspoonfuls for 4 people.Ingredients: thyme, pepper, garlic, bay leaf, turmeric, Cassia cinnamon, cane sugar, salt, cumin, kummel, coriander, cardamom, mustard, ginger, jamaica pepper, parsley, onion, chili, nutmeg.
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).
This fantastic blend is perfect for your biscuits, apple pie, strudel, but also more simply to flavor baked apples or cooked fruit. Try it and you'll love it! Ingredients: orange, pimento, aniseed, coriander, star anise, nutmeg, cinnamon, cloves. (May contain traces of mustard and celery)
Tabulè is an Arab dish from the Near East. Its original version consists of a salad based on bulgur with parsley, spring onions and finely chopped mint with addition of tomatoes, cucumber, lemon and olive oil for seasoning.Ingredients: Peppermint, parsley leaves, pepper, cayenne pepper.
There are many curry recipes: each region has its own, which changes according to the ingredients used.The green color of this curry recipe is given by coriander leaves. It has a light fragrance and a delicate flavor, try it in vegetable soups, in beef dishes, in white meats, fish, shellfish and in curry sauces.Ingredients: Coriander Green, Curcuma, Leek, Parsley, Ginger, Garlic, Whole Sugar, Kummel, Fenugreek, Pepper, Dill, Chili, Onion (may contain traces of mustard and celery).
Tandoori Masala is the spice of the Tandoori chicken, a famous recipe for Indian cuisine. It is used together with yogurt to marinate the chicken (in the fridge) for at least 24 hours, before cooking it slowly in the oven. We can use it more simply for marinades and barbecues. Ingredients: cumin, coriander, paprika, turmeric, onion, garlic, pepper, mustard, ginger, cayenne, pimento, galangal, nutmeg, cinnamon, coriander leaves, cloves, long pepper. (May contain traces of celery and mustard).
It is a mixture of spices, typical of Yemen. It is used for bread and focaccia. It is perfect emulsified with olive oil to obtain a thick sauce perfect for dipping bread or raw vegetables (pinzimonio) Similarly in this sauce we can marinate meat or fish. If you want it more crispy, for example to add to a salad, you can previously toast it slowly in a pot. Ingredients: Oregano, Thyme, Somacco, White Sesame, Salt (3%).
From Spain this recipe from Valencia, a mix of spices to flavor your meat or fish paella. For a "super" Paella you can also add saffron pistils Ingredients :onions, peppers, turmeric, garlic, pepper, parsley, vegetable oil of various seeds. (May contain traces of celery and mustard.)