Grocery - 153 items for sale online - Page 3

A good luck bean!

In French Guiana, to make a wish, you need a Tonka bean in your left hand and a dead snake in the other. To make his wish come true, all that remains is to throw the bean into a stream and hook the snake into the highest branches of a tonka bean tree: the Coumarou, the Brazilian teak tree.
The name Tonka comes from Tupi, the language of the Tupis of French Guyana.

The gigantic tree coumarou that feeds the green lung of the earth, produces orange fruits whose shape remembers that of a mango. At maturity, this fruit provides red, oblong, almond-sized seeds that are dried for almost a year, and then immersed in strong alcohol during 24h. After this long process, they are dried again and become black and frizzy.

Its aromas of sweet almond vanillacaramel, coffee for some or tobacco "Amsterdamer" dear to our grandfathers for others, are of incredible finesse. Its taste is warm and greedy with a slight bitterness close to cocoa. The tonka bean is used grated, in compotes, creamy desserts, with chocolate, in potimarron soups or with sweet potatoes.

Ginger has notes more or less pungent and more or less delicate aromas depending on its origin. This Nepali ginger is harvested by hand in the Mahabharat Range at 2000m altitude. It is exceptional for its freshness on the palate and its sweet and lemony flavors.

Ideal in mashed sweet potatoes, on prawns, with homemade jam, in a fresh fruit salad or on a pan of wok vegetables.

This tropical perennial comes in the form of a tuber. This rhizome belongs to the same botanical family as cardamom, turmeric and Kororima from Ethiopia.

Native to India, this spice is widely used in Creole, Asian, African and Indian cuisine.

A spice of legend!

Cinnamon is native to Ceylon but in antiquity, its origin has fed many legends. The Egyptians, who used it for embalming, believed that it grew in secret rites in a mysterious and remote country. Thus, to unravel this mystery, Queen Hatshepsut sent an expedition to this land of Punt, the "land of God", present-day Ethiopia, and opened the path of aromatics.

In Rome, the madness for Indian luxury goods, pepper, cinnamon, ginger, pearls, ivories, was almost an orgy.

From the Renaissance, the Portuguese, the English and the Dutch fought a fierce war for the monopoly of these spices that they spread throughout the world.

Cinnamon is the bark of cinnamon, Cinnanomum zeylanicum whose harvest requires great dexterity. It is a tree up to 10m high, whose new branches are cut and cleared of their outer bark.

Then the thin inner bark is incised and gently peeled off, then scraped by hand and finally dried.

The spices of Louisiana.

The French-speaking Cajuns are the descendants of the Acadians, those Frenchmen from Nova Scotia who were deported to Louisiana by the English during the tragic "great inconvenience" of 1750. They established themselves in the strange and inhospitable lands of the Mississippi Bayous, swamps teeming with wild animals, as this was the only place where they were allowed to settle.

These cousins ​​of America have music, dance, cooking, the joy of living in their skin ...

This mixture of spices and aromatics is the fruit of the ingenuity of these French who learned to survive in these unknown lands. It's made of p, coriander, mustard, turmeric, fennel, cumin, black pepper, garlic and is a delicious court-bouillon for shellfish, with full-bodied and spicy notes, very aromatic.

Melting pot of French cuisine, creole, African, Spanish, Cajun cuisine is one of the richest cuisines in the United States, which includes famous traditional dishes like Jambalaya, gumbo with meat, shrimp or sausages, all more fragrant than each other with the Cajun blend.

The "saffron country"

Turmeric is used as a spice, it is common in the composition of spice mixtures such as curry or massalé but it also serves as food coloring and was formerly used in painting.

Native to Southeast India, it is widely grown in Asia and Africa.

Turmeric is a rhizome of a magnificent orange-yellow color, with peppery and musky aromas. It comes from a tropical plant from the same family as ginger.

A long process: after having cleaned and cut it, it is boiled to remove its skin and once peeled and dried it is reduced to powder.

At the meeting, the "saffron country" is inseparable curries, traditional dishes very fragrant, where it shines a thousand lights and a thousand virtues.

This turmeric from Madagascar is harvested from July to October by the Bezanozano Ethnia. In Malagasy turmeric is said "Tamotamo". It is traditionally used on the island to spice up vanilla rice pudding or in a custard called "koba" which consists of mashed bananas and rice flour.

Turmeric is used in many Indian, Caribbean, Nepalese, Thai or Maghrebi spice mixtures: curry, tandoori, vadouvan, colombo, ras-el-hanout. It was already marketed on the spice route between East and West since ancient times.

The ribs of Malabar: the historic cradle of pepper!

The pepper crop is native to the Malabar coast in India. Its name comes from Sanskrit (Indo-European language): "Pippali".
Pepper is at the origin of all discoveries, since always. For economic or cultural reasons, the man exchanges, moves, buys, sells, implements counters ...
There are traces of the use of Malabar pepper in the mummification of Ramses II.

The first pepper plants are indigenous, from the state of Kerala. They were then introduced over the centuries in other countries: Cambodia, Vietnam, Indonesia, Brazil, Madagascar and more recently in Cameroon in the 30 years.

Harvested at optimum ripeness, this fresh pepper will complement perfectly with red meat, a sweet salty preparation, or a vegetable pie.

To crush on all your dishes for a divine refinement.