The Spice Route

Black paprika is a deeply smoked variation.

Blackcurrant buds are used in French gastronomy for their intense vegetal and fruity aroma.

Culinary lavender is cultivated in Provence and has been used to flavor desserts and savory dishes for centuries.

Chervil is a classic French herb, used fresh or dried.

Tarragon is a classic French herb prized for its anise-like aroma.

Juniper has been used since the Middle Ages in Europe, especially for meats and spirits.

A classic blend from southern France, herbes de Provence usually combine thyme, rosemary, oregano, and savory.

Hungarian paprika is emblematic of Central European cuisine.

Female cones of Juniperus communis, juniper berries have a pungent, resinous flavor with woody, sweet notes. Essential for gin and sauerkraut.

Widely used in French cuisine, tarragon is known for its delicate anise-like aroma.

Paprika is a mild to moderately spicy spice made from dried and ground red peppers. Its taste ranges from sweet and fruity to smoky and intense depending on its preparation.

Red juniper is a rare variety offering a fruitier profile than classic juniper.

Strongly associated with Spain (pimentón), smoked paprika is made from peppers that are dried and smoked, creating a deep, woody flavor.

Smoked paprika comes from Spain and is wood-smoked.

Spanish paprika is known for its rich aroma.

Powder from dried sweet peppers with a fruity, slightly sweet taste. Adds color and flavor without heat. Essential in Hungarian and Spanish cuisine.

Wild juniper grows naturally in Europe and is highly aromatic.