Spices - 14 references for sale online

Vinogourmets welcomes you from Tuesday to Sunday to present a wide range of 14 grocery stores. Sommelier in catering, notably with Bernard Loiseau in Saulieu, then manager of a cellar in Paris for 12 years, specializing in great wines and rare vintages. He pays close attention to the selection of grocery stores in order to offer you the best quality/price ratio.

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vanilla from Madagascar 2 exotic land pods


The taste of childhood.

Vanilla is native to Mexico, where the Aztecs used it to soften the bitterness of chocolate. This "black flower" was introduced by Cortes in 1521. Later, Louis XIV fell in love with it and wished to cultivate it on Bourbon Island, Reunion Island.

The liana flourished but gave no fruit, because it had to be fertilized by a wasp that existed only in Mexico. Nobody knew how to fertilize her when in 1850, Edmond, a young slave of Bourbon Island, understood this process by pricking and shaking the flower. To thank him he was freed and the young man took the name of freedom Albius in reference to the white color of the orchid.

Vanilla is an orchid Vanillia planifolia, whose culture requires constant attention and delicacy. It is a liana that leans on a tree guardian, usually a mango tree or an avocado ... It blooms only 3 years after planting and it is necessary to wait 8 months that the pod ripens to harvest.

Its preparation is very tedious because entirely manual and requires a lot of rigor, patience and love. The pods are first scalded, parboiled, sun dried for two weeks, flattened by hand, then dried in the shade for 8 months in trunks and finally calibrated.

In stock
(9)
12,50 €
exotic earth yuzu zests 20 g



yuzu zest

The Japanese lemon!

This Japanese citrus will go wonderfully with oriental tabbouleh, sorbet, falafel, white fish, vegetable julienne, sweet potato puree or chocolate preparation.

Yuzu originates from eastern Asia. It was introduced to Japan during the Tang Dynasty around AD 700. Its fruit looks like a small lime, 5 to 8 cm in diameter. It is harvested in October in Koshi prefecture in Japan. Yuzu is yellow or green depending on its degree of maturity. It has a taste similar to that of tangerine and yellow grapefruit.

Yuzu is consumed in different forms: fresh, in juice, in zest, in powder or pearl. 

A citrus fruit close to lime whose zest will refresh preparations with chocolates, shrimp salads, seafood tartares and even osso bucco!

Provenance Japan

Yuzu Zest Ingredient
In stock
(2)
12,60 €
vanilla from madagascar powder exotic soil 20 g



The taste of childhood.

Vanilla is native to Mexico, where the Aztecs used it to soften the bitterness of chocolate. This "black flower" was introduced by Cortes in 1521. Later, Louis XIV fell in love with it and wished to cultivate it on Bourbon Island, Reunion Island.

The liana flourished but gave no fruit, because it had to be fertilized by a wasp that existed only in Mexico. Nobody knew how to fertilize her when in 1850, Edmond, a young slave of Bourbon Island, understood this process by pricking and shaking the flower. To thank him he was freed and the young man took the name of freedom Albius in reference to the white color of the orchid.

Vanilla is an orchid Vanillia planifolia, whose culture requires constant attention and delicacy. It is a liana that leans on a tree guardian, usually a mango tree or an avocado ... It blooms only 3 years after planting and it is necessary to wait 8 months that the pod ripens to harvest.

Its preparation is very tedious because entirely manual and requires a lot of rigor, patience and love. The pods are first scalded, parboiled, sun dried for two weeks, flattened by hand, then dried in the shade for 8 months in trunks and finally calibrated.

In stock
(10)
20,95 €
assembly for exotic earth gingerbread 60 g



GINGERBREAD MIX 

Discover the flavor of homemade gingerbread! Or sublimate squash and shellfish. Can also flavor sponge cakes, cakes, cakes, biscuits... Dosage 3 c. c. for a loaf.

This mixture with delicate aromas and notes of cinnamon is mainly intended for making gingerbread. You will be able to make your own homemade gingerbread and delight all your guests!

It will also flavor meat, vegetables or fish with cream. It will bring a note of originality to a sorbet or a garden apple pie.

Among the ingredients of this mixture are cinnamoncardamomcoriander et the Nutmeg.

The ancestor of gingerbread would be Chinese. It would have for origin the "Mi-Kong", a bread of honey used in the XNUMXth century by the army of Genghis Khan as a ration during the conquest of China. The recipe was then transmitted by the Chinese to the Arabs and it was only later during the Crusades that Westerners became aware of it. They then brought the recipe back to Europe as well as the spices that compose it.

Ingredients: cinnamon (Madagascar), green anise, fennel, coriander, ginger, clove, green cardamom, nutmeg, black pepper.

In stock
(9)
7,50 €
Foie gras mix exotic soil 60 g




FOIE GRAS MIXTURE 

With foie gras, the most important thing is the seasoning! A made-to-measure mixture to sprinkle on your toast or to use in the preparation of your terrine.


While foie gras can be consumed in various ways, the most important is the seasoning! This tailor-made and subtle mixture can be sprinkled directly on your toast or used in the preparation of your terrine.

And what could be more exhilarating than proudly announcing “I did it”?

An unmissable foie gras terrine:

On a denervated foie gras: add 2 teaspoons of the mixture. Sprinkle with cognac. Wrap in a stretch film and place in the fridge for 3 hours, then one hour at room temperature. Then place the pieces in a dish. Bake in the oven (110 ° C). Monitor every 5 min. When the liver begins to melt, take out the pieces and place them in a bowl. Let stand in the fridge for 4 to 8 days… then enjoy!

Can also be used in a pinch on a foie gras or on a duck aiguillette.

In stock
(8)
7,00 €
exotic soil cumin 50 g




CUMIN 

Cumin was grown around the Mediterranean before conquering China and India. Its warm, sweet and bitter flavor accompanies breads, cheeses, white meats and even a salad of oranges.

Originally from the Middle East, cumin appeared as a smoking spice or to prepare food. It is the same family as parsley. Cumin is the fruit of the plant. Before maturity, it cuts its stems and clusters. Suspended for a few days, then beaten like wheat, the harvested fruits are dried in the sun.

Its bitter but warm flavor, slightly sweet, and its strong aroma, make this spice a dominant note in your preparations. Cumin will give tone to a chili con carne, a sauerkraut, a lamb pie. It will surprise in a salad of oranges, and in the traditional hummus.

In stock
(3)
5,70 €
PAPRIKA EARTH EXOTIC 60 G




PAPRIKA 

This dried and crushed sweet pepper, emblematic of the Zitava River region, gives a sweet taste and a beautiful red color to all your savory dishes.


This Paprika comes from the Zitava region of Slovakia. It has been grown for more than 100 years in a traditional way. Its moderately pungent notes, iodized and strongly smoked give it character and exceptional spicy notes.

Food and spice pairing: a Savoyard fondue, a gratin Dauphinois, a creamy sauce for white asparagus, a cream to accompany a smoked fish, infused in a stew of beef with red wine,

It is best to sprinkle the mixture at the time of serving. Paprika is also used as an infusion in a meat preparation such as a stew (goulash in Hungarian).

Aromatic imprint: the powerful aromatic intensity of this paprika delivers us a fruity and intense set which is mingled with notes of cooked cherries and burnt herbs. In the mouth, we are surprised by its flavors of caramelized meats and its slightly sweet attack.

In stock
(7)
5,40 €
combava exotic soil 30g



COMBAVA 

The zest of this tropical citrus reveals bitterness and freshness. To marry urgently your langoustines, prawns and other crustaceans! 

An exquisite citrus!

The Combava is native to Indonesia, in the archipelago of the Sunda Islands. It was introduced by Pierre Poivre at the end of the 18th century in the Indian Ocean. It owes its name to the island of which it is native: Sumbava. The plantation from which this combava comes from has exceptional conditions since it is located along a large river of Madagascar: the Manantsatrana.

The Combava is a very fragrant lemon-like citrus fruit, but smaller and more acidic. This is why we use bark and leaves rich in essential oils. The zest is dried and reduced to powder.

Its captivating scent with notes of verbena, lemongrass, ginger and coriander is penetrating and original.
Its taste is intense and incomparable freshness, delicious on fish, white meats and broths.

In stock
(1)
8,10 €
FEVE OF TONKA EXOTIC LAND 50G




TONKA BEAN 

Beautiful Amazon, the tonka bean diffuses its warm and delicious fragrance between vanilla and caramel. Grated or infused, it gives warmth to your desserts, fish, vegetables, shellfish and white meats.

A good luck bean!

In French Guiana, to make a wish, you need a Tonka bean in your left hand and a dead snake in the other. To make his wish come true, all that remains is to throw the bean into a stream and hook the snake into the highest branches of a tonka bean tree: the Coumarou, the Brazilian teak tree.
The name Tonka comes from Tupi, the language of the Tupis of French Guyana.

The gigantic tree coumarou that feeds the green lung of the earth, produces orange fruits whose shape remembers that of a mango. At maturity, this fruit provides red, oblong, almond-sized seeds that are dried for almost a year, and then immersed in strong alcohol during 24h. After this long process, they are dried again and become black and frizzy.

Its aromas of sweet almond vanillacaramel, coffee for some or tobacco "Amsterdamer" dear to our grandfathers for others, are of incredible finesse. Its taste is warm and greedy with a slight bitterness close to cocoa. The tonka bean is used grated, in compotes, creamy desserts, with chocolate, in potimarron soups or with sweet potatoes.

In stock
(3)
8,50 €
ginger powder exotic soil 50 g




GINGER IN POWDER 


Fresh and spicy spice, ginger is suitable for many dishes and drinks. Add a touch of caramel pork, vinaigrette or marinades.


Ginger has notes more or less pungent and more or less delicate aromas depending on its origin. This Nepali ginger is harvested by hand in the Mahabharat Range at 2000m altitude. It is exceptional for its freshness on the palate and its sweet and lemony flavors.

Ideal in mashed sweet potatoes, on prawns, with homemade jam, in a fresh fruit salad or on a pan of wok vegetables.

This tropical perennial comes in the form of a tuber. This rhizome belongs to the same botanical family as cardamom, turmeric and Kororima from Ethiopia.

Native to India, this spice is widely used in Creole, Asian, African and Indian cuisine.

In stock
(1)
5,20 €
cinnamon powder exotic earth 60g




CINNAMON POWDER 

The real cinnamon of Ceylon, has several coiled rinds. It's cinnamon gourmets. Ground, for use in your biscuits, gingerbreads, oriental semolina or sprinkle on your whipped cream and frozen desserts. 

A spice of legend!

Cinnamon is native to Ceylon but in antiquity, its origin has fed many legends. The Egyptians, who used it for embalming, believed that it grew in secret rites in a mysterious and remote country. Thus, to unravel this mystery, Queen Hatshepsut sent an expedition to this land of Punt, the "land of God", present-day Ethiopia, and opened the path of aromatics.

In Rome, the madness for Indian luxury goods, pepper, cinnamon, ginger, pearls, ivories, was almost an orgy.

From the Renaissance, the Portuguese, the English and the Dutch fought a fierce war for the monopoly of these spices that they spread throughout the world.

Cinnamon is the bark of cinnamon, Cinnanomum zeylanicum whose harvest requires great dexterity. It is a tree up to 10m high, whose new branches are cut and cleared of their outer bark.

Then the thin inner bark is incised and gently peeled off, then scraped by hand and finally dried.

In stock
(6)
6,00 €
turmeric powder exotic soil 60 g



CURCUMA POWDER 

Turmeric is a tinctorial plant with a slight peppery, musky and slightly pungent aroma. In India, turmeric is a sacred spice and is good news. Grand must of the bouillabaisse, turmeric awakens your meat, stews, fish and your good mood! 


The "saffron country"

Turmeric is used as a spice, it is common in the composition of spice mixtures such as curry or massalé but it also serves as food coloring and was formerly used in painting.

Native to Southeast India, it is widely grown in Asia and Africa.

Turmeric is a rhizome of a magnificent orange-yellow color, with peppery and musky aromas. It comes from a tropical plant from the same family as ginger.

A long process: after having cleaned and cut it, it is boiled to remove its skin and once peeled and dried it is reduced to powder.

At the meeting, the "saffron country" is inseparable curries, traditional dishes very fragrant, where it shines a thousand lights and a thousand virtues.

This turmeric from Madagascar is harvested from July to October by the Bezanozano Ethnia. In Malagasy turmeric is said "Tamotamo". It is traditionally used on the island to spice up vanilla rice pudding or in a custard called "koba" which consists of mashed bananas and rice flour.

Turmeric is used in many Indian, Caribbean, Nepalese, Thai or Maghrebi spice mixtures: curry, tandoori, vadouvan, colombo, ras-el-hanout. It was already marketed on the spice route between East and West since ancient times.

In stock
(2)
5,75 €
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