Pure spices
Turmeric
Native to India, turmeric is one of the oldest known spices. It is the key ingredient in many of the world’s cuisines, including Indian, Asian, Creole and Madagascan.
Thanks to the curcumin it contains, its warm flavour adds colour and aroma to all rice-based dishes, vegetables, soups and stews, meat and fish, as well as drinks and desserts.
Cumin
This highly aromatic seed is found in many cuisines around the world, including North Africa, India, the Middle East and Latin America. With its strong, peppery flavour, cumin enhances the taste of dishes such as soups, sautéed vegetables, simmered dishes and meatballs.
It goes particularly well with carrots and parsnips.
Cinnamon
Ceylon cinnamon (Cinnamomum verum) is one of the best-known and most popular spices. It is used in many of the world’s cuisines, including the traditional tajine in North Africa.
In the West, it is best known for adding a warm, sweet flavour to many desserts, especially fruit desserts, as well as comforting hot drinks (mulled wine, chocolate).
Hungarian paprika
Paprika is made from ground red peppers, dried and seeded beforehand. This very mild spice, which is not pungent, reveals warm, fruity aromas. Its taste is smooth and slightly bitter.
It is the star ingredient of Hungarian cuisine and goulash, its signature dish, but is also widely used in Tex-Mex cooking. Paprika is perfect for flavouring and colouring meat, fish and vegetables cooked on the barbecue or a la plancha, for making marinades and to accompany potatoes, cheese…
