Discover our spices from Ethiopia and Madagascar

• ETHIOPIA

• Kororima Bay

• Passion Bay

• Berber

• Ethiopian Ginger

• Nigella seeds

• Kororima Bay

• Ethiopian Moringa z

• Piri Piri Red Pepper

• Timiz long pepper

• Humera White Sesame

•   MADAGASCAR

• Nutmeg: in small quantities it works wonders in terrines and pâtés, sausages, potato gratins, quenelles, pumpkin veloutés and béchamel-type sauces.

• Clove: Inseparable from bay leaf. “Pot-au-feu Be careful not to put more than three at a time,

• Nutmeg: in small quantities it works wonders in terrines and pâtés, sausages, potato gratins, quenelles, pumpkin veloutés and béchamel-type sauces. Pepper: whether it is gray, black or white is a matter of taste. But be careful, pepper goes stale quickly. The day we finally understand that pepper is not just there to add spice, but also its incredibly delicate floral flavor, Ideally, pepper at the end of cooking to prevent it from taking on a slightly acrid flavor.

My favorite mill:

wild pepper from Madagascar

• Cinnamon: in oriental cuisine, it is used a lot in savory dishes. But it is in desserts that its fragrance takes on its full value.

• Star anise: the sweetest and most floral flavor of all anises. I put it whole in grogs and com

• Especially in combination with a little ginger, citrus peel, vanilla and rum.

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