Grocery

Zalg Royal Kombu Flakes (100g jar), brown algae sustainably cultivated in Finistère. Savory, seafood-like taste, for broths (dashi), sauces, and stuffings. Vegan.

Dried dill heads (500g bag), with a fresh, aniseed and lemony aroma. Essential for salmon and oily fish, it enhances white sauces, potatoes, pickles and blinis.

Lebanese Za'atar (130g tube), a blend of thyme, white sesame, and sumac, salty and tangy. For feta, manakish, tarts, omelets, hummus, falafels, and mixed with olive oil.

Kalios Mountain Oregano (40g), hand-picked in Greece and shade-dried. Rich in aroma, it enhances meats, fish, tomato sauces, vegetables, and potatoes.

Dried marjoram (1 kg bag), with a more delicate flavor than oregano. An ingredient in herbes de Provence, for marinades, daubes, ratatouilles, stews, tomato sauces, fish, and poultry.

Crispy and golden fried onions (1 kg bag) with a sweet and savory taste. Perfect for burgers, hot dogs, salads, bowls, meats, and appetizers. Sprinkle on top as a finishing touch.

Kalios Mountain Sage (40g), hand-picked in Greece and shade-dried. It pairs well with white meats, lamb, marinades, tomatoes, and olive oil-based pasta dishes.

Dried lavandin flowers (35g tube), with an intense floral fragrance. For creams, ice creams, panna cottas, syrups, infusions, and savory dishes (poultry, honey, cheeses).

Dried bay leaves (1 kg bag), a staple of the bouquet garni. For sauces, stews, marinades, court-bouillons, game stews, soups, and slow-cooked dishes. Remove before serving.

Herbal oregano (500g bag), a must-have for tomato dishes and pizzas. It also pairs well with fish, seafood, poultry, white meats, and eggs.

Dried lavandin flowers (100g tube), with a distinct floral scent. For desserts, ice creams, creams, syrups, infusions, and certain savory dishes. A few pinches are enough.

Herbs de Provence (1 kg bag): marjoram, thyme, basil and rosemary. For grilled dishes, pan-fried dishes, sauces, stews, pizzas, ratatouilles and tomato dishes. Professional size.

Dehydrated and finely ground white garlic (1 kg bag), with homogeneous diffusion. For stuffings, sauces, aiolis, stir-fries, and bread doughs. Incorporate at the end of cooking, without burning it.

Espig Organic Dried Rosemary (1 kg bag), highly aromatic, mild and powerful. A key ingredient in herbes de Provence, can be used on its own with meats, fish, or vegetables, or to flavor gravies and game.

Dehydrated thyme (160g tube), very fragrant, a key ingredient in Herbes de Provence and bouquet garnis. For beef, lamb, poultry, vegetables, sauces, marinades, and broths.

Granulated garlic (530g tube), powerful and versatile, with even distribution. For sauces, dressings, marinades, and stir-fries, without the need to peel fresh garlic. Long shelf life.

Dried parsley in large flakes (500g bag), easy to incorporate without soaking. For stuffings, creams, salads, en papillote dishes, vegetable stir-fries, and sauces. Beautiful green color.

Herbs de Provence (200g tube): thyme, rosemary, bay leaf, savory, fennel, sage, and marjoram. For grilled meats, sauces, stews, roasts, pizzas, and tomato dishes.

Dried garlic flakes (270 g tub), for delicate flavouring without peeling. For stir-fries, fish, sauces, marinades and broths; they rehydrate during cooking.

Coriander powder (1 kg bag), with a mild, fresh, and slightly lemony flavor. For couscous, rice, harira, tagines, curries, sauces, meats, fish, and gingerbread.

Whole coriander seeds (80g tube), with a fresh, slightly sweet and citrusy aroma. For tagines, couscous, curries, soups, marinades and pickles. Toast and then crush.

Wild garlic (Allium ursinum), dried and crushed (7g jar), with a delicate and herbaceous garlic flavor. For soups, compound butters, gratins, omelets, risottos, pasta and pestos.

Dried tarragon (1 kg bag), with an aniseed and delicate profile. For red meats, fish, eggs, poultry, stuffings, sauces (béarnaise), juices, vinaigrettes and pickled preserves.

Coriander seeds (1 kg bag), with a sweet and citrusy flavor. Whole for preserves, pickles, and marinades; ground for couscous, rice, tagines, sauces, meats, and fish.

Shelled thyme (1 kg bag), leaves separated from stems, ready to use. A component of herbes de Provence, for vegetables, fish en papillote, roasts, marinades, and flavored oils.

Dried basil (150g tube), with a sweet and slightly peppery flavour. For tomato sauces, pizzas, pasta, salads, soups and marinades. Add at the end of cooking.

Shallot semolina (1 kg bag), already peeled and finely chopped. It rehydrates quickly in all dishes and sauces, whether simmered or not. A time-saver without the peeling.

Highly aromatic oregano (130g tube), with an herbaceous flavour. Essential for tomato dishes and pizzas, it also enhances fish, poultry, white meats, and eggs.

Garlic semolina (1 kg bag), with a fine grain size that releases its aromas consistently, without peeling. For sauces, vinaigrettes, marinades, and vegetable stir-fries. Professional size.

Ripe red jalapeño peppers, dried and then smoked, whole in adobo sauce (215g jar). Smoky flavor and medium heat for marinades, Tex-Mex sauces, chili, grilled meats, and tacos.

Mexican red jalapeño, harvested ripe and dried into flakes (80g tube). Fruity, tangy, and slightly smoky flavor with moderate heat. Perfect for tacos, nachos, chili, salsas, and pizzas.

Crushed chili flakes (135g tube), with controlled intensity. For charcuterie, red sauces, pizzas, pasta, marinades, and chili oils.

Kashmiri chili (125 g tube), with a beautiful bright red color and relatively mild heat. For curries, vegetable dishes, tomato sauces, soups and stews. Indian cuisine.

Chinata Smoked Sweet Paprika (350g), made from the best peppers from La Vera (Spain). Smoky note for goulash, rice, eggs, pasta, marinades and rubs.

Chinata Smoked Hot Paprika (70 g), made from the best peppers in La Vera (Spain). Smoky and spicy notes for goulash, stews, marinades and rubs.

Chinata hot smoked paprika (350 g), made from the finest peppers from La Vera (Spain). Smoky and spicy notes for goulash, stews, marinades, and rubs.

Sweet pepper (1 kg bag), a little spicier than paprika. It adds color and character to vegetable dishes, poultry, rice, marinades, sauces and garnishes.

Chinata Smoked Sweet Paprika (70 g), made from the best peppers in the La Vera region (Spain). Smoky note for goulash, rice, eggs, marinades, and rubs.

Whole Espig Hot Chili (1 kg bag), very potent, generally used whole for infusion. It releases more heat when cut. Island and African cuisines, use sparingly.

String of about twenty AOP Espelette peppers from Uhartia (140 g), with a fruity, slightly spicy flavour. For soups, fish, meats, eggs and vegetables. Decorative and authentic.

Aizpuru Espelette Pepper AOP Powder (1 kg bag), grown without pesticides. It enhances the flavor of meat, fish, vegetables, and eggs without adding excessive heat. Professional high-volume format.

Allspice — (360 g tube), evoking cinnamon, cloves, pepper, and nutmeg. Mildly spicy, for meats, sauces, marinades, terrines, and pastries.

Black Curry (220 g tube), a blend of roasted spices with a dark hue and a deep, smoky, intense flavor. Perfect for curries, marinades, sauces, roasted vegetables, and slow-cooked meats.

Aizpuru Espelette Pepper AOP Powder (40g jar), grown without phytosanitary treatments. It enhances the flavor of meats, fish, vegetables, eggs, and purees without being too spicy.

Spanish smoked paprika (450g tube), with an orange-red color and a subtly smoky note. For goulash, stews, rice, pasta, eggs, marinades, and rubs.

Tonka Bean Powder (170g tube), from South America. Vanilla, caramel, almond, and honey flavor for creams, ice creams, custards, and chocolates. Use sparingly.

Loomi (135g tube), lime brined then dried and powdered. Tangy umami flavor, a key spice in Persian cuisine for stews, soups, rice, marinades and desserts.

Very hot whole pili-pili peppers (60g tube), to be used sparingly. For sauces, stews, marinades and exotic dishes. The heat is concentrated in the seeds.