Herbs and seasonings, zaatar, Greek oregano... | Le Delas Rungis
Herbs and aromatics, fried onions, zaatar, Greek oregano...
Although very aromatic, tarragon goes just as well with red meats as fish, eggs or poultry.
Dried, it is very suitable for flavoring stuffings, sauces, juices, stews and vinaigrettes, for example.
Garlic semolina is particularly practical because it allows a homogeneous diffusion of the aromas of garlic. It is well suited for sauces and vinaigrettes as well as for pan-fried vegetables – zucchini, mushrooms, green beans...
Ready to use and can be kept for a long time, even at room temperature, it is very suitable for catering professionals.
Hand-picked from a wild plant, dried in the open air in the shade and then finely ground, this lemongrass powder is an essential spice for adding an exotic touch to culinary creations. Its fresh, lemony aroma goes well with soups, curries, court-bouillons and marinades. It can also be used in pastries, sorbets and ice creams, offering a unique taste experience combining exoticism and freshness.
Typical of Mediterranean cuisine, basil is also very present in the culinary preparations of Southeast Asia. The best season for basil is midsummer, but dried basil makes it possible to use it all year round. Its sweet and spicy flavor immediately brings a touch of sunshine to the plate.
Oregano is a staple in Mediterranean cuisines.
Very aromatic, oregano has a herbaceous flavor that goes very well with fish, seafood, poultry, white meat or eggs, but it is mainly used to enhance tomato dishes and pizza.
Often added during cooking, oregano is perfect for flavoring a vinaigrette, sauce or marinade. It is also very popular in a mixture for infusion.
Indispensable in pistou soups and summer sauces, its smell is reminiscent of tomatoes, mozzarella and olive oil. In autumn, it perfectly brings out the flavor of wild mushrooms.
Essential element of the mixture of Provencal herbs, thyme can be enough on its own. Offered whole, it is very popular in vegetable dishes, fish wrappers, roasts, etc. It is also used to flavor oils, especially olive oils.
Already peeled and cut, the semolina shallot can be added to all dishes, simmered or not, and to all sauces. Dried, it rehydrates very quickly, usually in contact with other ingredients or in a little water. It can thus be added at the last minute.
Coriander seeds, very aromatic have a slightly sweet, lemon flavour.
This wild garlic condiment is ideal for adding a subtle garlic flavour to a variety of dishes. It is often used to flavour soups, butters, potatoes, gratins, omelettes, pizzas, polentas, risottos, pastas, pestos, salt... It can also be used as a topping for toast or crackers.
Coriander seeds, very aromatic, have a slightly sweet and lemony flavor. They are often used to flavor tajines, couscous or harira soup (Moroccan soup with lentils, onions and saffron).
Ground, it is used for couscous, rice, or in harira soup (Moroccan soup with lentils, onions and saffron), tajines, sauces, meats and fish, gingerbread and certain jams.
This blend of thyme, rosemary, bay leaf, savory, fennel, sage and marjoram is a classic in grilled meats, sauces, stews, roasts, pizzas and tomato-based dishes.
Available all year round, Herbes de Provence can be used directly during cooking or in marinades. Their powerful aromas immediately bring a sunny touch to preparations.
Essential in Provençal cuisine, thyme is part of the traditional blend of Provençal herbs. It is also one of the elements used in the composition of bouquets garnis. Very fragrant, thyme goes very well with meats such as beef, lamb or mutton. It can be used on grills or in a marinade. It is also very popular in herbal teas.
The flavors and power of garlic are widely used in the production of many French or exotic cuisine dishes. The format of the semolina garlic allows a homogeneous diffusion of the aromas of the garlic in order to respect the balance of the recipes. It is particularly suitable for sauces and vinaigrettes as well as for pan-fried vegetables – zucchini, mushrooms, green beans,…-.
Ready to use, rid of its germ and stored at room temperature, garlic semolina is always at hand for cooks who thus save time.
Perfectly suited to pan-fried vegetables and potatoes, fish papillotes or various sauces, the petal format allows you to enjoy the flavors of garlic without necessarily leaving the garlic in the dishes served. Indeed, the garlic remains visible and can be removed at any time, in the kitchen according to the taste sought by the Chefs or in the dining room at the convenience of the customers.
The convenience of ready-to-use and the long shelf life of these garlic petals make them an asset for cooks who save precious time setting up, without the risk of product loss or odor transmission between the ingredients. garlic and other products.
Convenient and easy to incorporate into all preparations, parsley flakes are dried. It reveals all its fragrance once rehydrated, without soaking but in contact with other ingredients.
Stuffings, creams, salads, papillotes, pan-fried vegetables… parsley flakes can be used on many occasions.
Very aromatic, the lavender flower can be used from starter to dessert, in grains sprinkled on a salad, a roast, an apricot tart for example, or infused in a sauce, a cream, an ice cream, an herbal tea... Lavandin's scent is very characteristic and very powerful, so it is a flower to be used sparingly.
Very aromatic, the lavender flower can be used from starter to dessert, in grains sprinkled on a salad, a roast, an apricot tart for example, or infused in a sauce, a cream, an ice cream, an herbal tea... Lavender's scent is very characteristic and very powerful, so it is a flower to be used sparingly.
This oriental blend of spices and a seaweed cocktail. Hichimi are often used in soups, on noodles and in gyūdon or to season rice products, such as rice cakes, agemochi or senbe.
The herbaceous flavor of oregano goes very well with fish, seafood, poultry, white meat or eggs but it is especially used to enhance tomato dishes and pizza. It is also part of the very popular blend of Provençal herbs, essential in Mediterranean cuisines.
Very aromatic, oregano can also be used to flavor vinaigrettes, sauces and marinades.
Ready to use, ground garlic can be incorporated into all types of preparations, including coulis, stuffings, creams and even bread dough. Its strong flavor is then distributed in a homogeneous and balanced way.
The bay leaf is one of the essential elements of the bouquet garni, but its leaves can also be used alone or in other combinations, in particular to flavor sauces, stews, marinades, vegetables, meat, fish, poultry or game, or even stews, soups or terrines and broths.
With its thin and long leaves, rosemary is a very aromatic plant that can easily be removed from sauces and broths. As part of the Herbes de Provence blend, rosemary is also used on its own, with meat, fish and vegetables. Sweet and powerful at the same time, it is very suitable for flavoring meat or game juices.
An essential blend, this association of marjoram, thyme, basil and rosemary is used on many occasions in Mediterranean cuisines and in particular grilled meats, pan-fried dishes, sauces, stews or even pizzas and tomato-based dishes.
Available all year round, Herbes de Provence can be used directly during cooking or in marinades.
These shallot strips can be used as is or rehydrated. Limiting the peeling and cutting work, they are very suitable for salads, omelettes, meat sauces, broths, pan-fried… They can also be very useful for troubleshooting.
One of the "herbes de Provence".
These fried onions are the perfect ingredient for adding a crunchy, tasty touch to your dishes! These onions have been cut and fried to give them a crunchy texture, a lovely golden colour and a deliciously sweet and savoury flavour. They are packaged in 1 kg bags for easy, economical use. These fried onions are a delicious accompaniment to burgers, hot dogs or sandwiches, salads and meat dishes such as steaks, pork chops and roasts. They can also be served as an aperitif, with a dipping sauce.
Used like fresh onions, strips of white onions can be added to sauces, stuffings, pan-fried dishes, stews… Generally, they rehydrate directly in preparations. Practical, they are ready to use and avoid peeling and cutting operations, allowing catering professionals to save installation time and avoid the discomfort sometimes caused by onions.
The traditional Italian pesto sauce is here reduced to powder by the freeze-drying process which preserves all its taste. This pesto is to be used as a spice, on a simple plate of pasta, on a Caprese salad, to finish a dish, bringing an extra flavor and surprising texture.
This oregano is hand-picked in the Greek mountains and dried in the shade to preserve its aromatic richness, giving a flavour that is distinctly different from marjoram and other traditional types of oregano. This herb will life the flavour of your meat and fish dishes, and goes perfectly with tomato sauces, vegetables and potatoes.
This sage is hand-picked in the Greek mountains and dried in the shade to preserve its aromatic richness. Sage goes well with white meats, lamb and marinades. It will lift the flavour of tomato-based dishes, or even a simple dish of fresh pasta and olive oil.
This blend of whole thyme, white sesame and sumac is a Lebanese specialty that can be found in many dishes, such as zaatar feta salad, some pies, zaatar pancakes, omelettes, aubergine caviars, and more. famous Man'ouché with herbs.
Dried livèche is a herbaceous perennial also known as mountain ache or perpetual celery. It comes in the form of dark green leaves, finely cut and dried, offering a unique and powerful flavour. Indeed, it is often used as a healthy and tasty alternative to Maggi beef stock, offering intense notes of celery, parsley and aniseed, with a hint of pepper and salt. Its ability to add depth of flavour and umami to dishes makes it a popular ingredient in salads, soups, stews, sauces, marinades and stuffings. Use sparingly, as its flavour is particularly strong.
This Organic Kombu Royal is 100% French brown seaweed, sustainably grown in Finistère (Natura 2000 area), then dehydrated and reduced to 1 to 5 mm flakes. Naturally rich in fibre and protein, this seaweed has a powerful iodised flavour, with notes of shellfish and green vegetables, adding depth and umami to your dishes. A vegan product, with no preservatives or colourings, and eligible under the EGALIM law, this organic Royal Kombu is ideal for enriching sauces, broths, seaweed tartars or vegetable preparations.
Culinary uses
► Sprinkle on its own in vinaigrettes, soups or vegetable tartars.
► Rehydrate (x6 its weight) to add to stuffings, gratins or umami sauces.
► Perfect for flavouring broths, legume dishes or rice pilafs
► Interesting as an infusion in compound oils or butters
This Organic Wakame is a brown seaweed grown in Brittany, in a protected Natura 2000 area. Dehydrated and then reduced to 1 to 5 mm flakes, it has a subtle iodised, plant-based flavour and a crunchy texture that becomes tender after cooking. Naturally rich in fibre (13.7g) and protein (15g), this ORGANIC wakame is a versatile ingredient, ideal for enriching your vegetable or marine preparations. A vegan product, with no additives or preservatives, it is eligible under the EGALIM law and is made in France.
Culinary uses
► Sprinkle directly over salads, soups, pasta or tartars
► Rehydrate (x6 its weight) to add to soups, sauces, broths and omelettes.
► Use as an infusion to flavour butters, oils or cooking stocks
► Ideal as a seasoning base in vegetable or fusion cuisine
Organic Dulse is a red seaweed harvested on the coast of Brittany, then finely dehydrated in the form of 1 to 5 mm flakes. Rich in protein (16.9g) and dietary fibre (4.7g), it has a distinctive taste, with notes of oyster, hazelnut and vegetable, ideal for enhancing your culinary creations. Its texture changes from a firm crunch to a tender melt after rehydration. It can easily be added to savoury dishes as a seasoning or ingredient in its own right. An ORGANIC product, made in France, vegan, with no preservatives or colourings, and eligible under the EGALIM law.
Culinary uses
► Sprinkle over salads, poke bowls, roasted vegetables or cereal dishes.
► Rehydrate (x6 its weight) to incorporate into tartars, sauces, fillings, compound butters, etc.
► Perfect for adding a marine umami touch to your vegetarian or fusion dishes
Organic Sea Lettuce is a green seaweed grown in Brittany, finely dehydrated into 1 to 5 mm flakes. Rich in protein (27.4g) and fibre (5.5g), it is distinguished by its fresh notes of shellfish and plants. Its firm, crunchy texture when dry becomes melt-in-the-mouth after rehydration or cooking. It's a precious ally in vegetable, fusion or iodised cooking. An ORGANIC, vegan product, made in France, with no preservatives or colourings, and eligible under the EGALIM law.
Culinary uses
► Sprinkle directly into vinaigrettes, sauces, omelettes or soups.
► Rehydrate for use in quiches, vegetable tartars, pasta or rice.
► Ideal for adding a subtle marine flavour to your culinary creations
This Organic Sea Mix combines three Breton seaweeds with character: Dulse, Wakame and Sea Lettuce, finely dehydrated into 1 to 5 mm flakes. This synergy of seaweeds offers a complex organoleptic profile, with notes of vegetal, hazelnut and oyster, for a natural, subtle seasoning. An ORGANIC, vegan product, made in France, with no preservatives or colourings, rich in protein (18.3g) and fibre (6.9g). Eligible under the EGALIM law.
Culinary uses
► Sprinkle over soups, roasted vegetables, fish or vegetarian dishes.
► Rehydrate in vegetable tartars, galettes, stuffings or fresh pasta.
► Perfect for adding a balanced marine flavour to your preparations