Under €20

Colombo powder (560g tub), a gently spiced blend emblematic of the West Indies. Ideal for enhancing meats, fish, and vegetables in colombos, curries, and marinades. Professional size.

Colombo powder (170g jar): coriander, chili, turmeric, cumin, fenugreek, and ginger. For chicken, goat, pork, fish, or vegetable colombo, marinades, and Creole sauces.

Three-seaweed cocktail in flakes (45g jar) — dulse, nori, and sea lettuce — with an iodized taste. To color and enhance fish, shellfish, vegetables, salads, and tartares, no cooking required.

Tandoori mix (150g tub), Indian blend of paprika, sweet pepper and spices, with a red color. For marinating chicken, fish, paneer and vegetables, preferably mixed with yogurt.

Yellow Ras el hanout (1kg bag): sweet pepper, coriander, turmeric, hot pepper, fenugreek, fennel, garlic and various spices. Traditional seasoning for couscous and oriental dishes.

Green curry powder (35g jar): coriander, lemongrass, ginger, green jalapeño, garlic, paprika, pepper. Mixed with coconut milk, a quick green curry with meat, fish or vegetables.

Hot garam masala (400g tube), blend of hot spices (coriander, cumin, ginger, cinnamon, pepper, nutmeg, cardamom, chili). For curries, meats, dals and marinades.

Colombo Spice Blend (1 kg bag) of Indian origin: coriander, chili pepper, turmeric, cumin, fenugreek, and ginger. Milder than curry, for fish, vegetables, cheeses, and foie gras.

Firebarns Montreal Steak Spice Blend (135g): salt, dehydrated vegetables, spices, mustard seeds. For meats, grilling, foil packets, and vegetables. Steakhouse presentation.

Dukkah (140g tube), Egyptian blend of oriental spices and crushed nuts, crunchy and roasted. Serve on hummus, roasted vegetables, salads, eggs, bread, or as a crust on meats.

Merkén (45 g tube), a traditional blend from the Mapuche people of Chile: dried and wood-smoked chili peppers, toasted coriander, and salt. Smoky and spicy flavor for meats, fish, and eggs.

Guacamole Mix (600g tub): onion, sweet pepper, garlic, bell pepper, chili pepper, coriander and salt. With ripe avocados, a quick guacamole for appetizers, Tex-Mex, and tapas.

Paella mix (210g tube), carefully measured with saffron and paprika. Bright color and rich flavor in one spoonful, also for rice, fish, seafood, and stews.

Savoury spice and vegetable blend (300g tube), designed for chicken and poultry. A few pinches will flavour sauces, marinades, grilled dishes, broths, and stews.

Zalg Sea Lettuce Flakes (50g jar), green seaweed grown in Brittany, with fresh seafood notes. Crispy then melting when rehydrated, on fish, salads and tartares.

Zalg dulse flakes (100g jar), red seaweed from the Brittany coast, with notes of oyster, hazelnut, and vegetables. Raw as a seasoning or cooked, on fish, salads, and tartares.

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

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.

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.

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.

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

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.

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.

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.

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.

Organic Shichimi Togarashi (135g bottle), Japanese 7-spice blend (chili, sesame, nori, ginger, mandarin, sansho, hemp). Sprinkle on ramen, rice, grilled meats, and tofu.

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 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.

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

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.

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.

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

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.

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.

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.

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.

Lemongrass powder (90 g tube), with a fresh and exotic aroma. For curries, woks, marinades, Asian broths, as well as sorbets and pastries.

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.

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.

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.

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 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.