Mixtures of ground spices, spigol, saté, cajun... | Le Delas
Our selection mix of ground spices, spigol, saté, cajun...
Dehydrated preparation for seasoning meats to cook on the grill, in a spit roasting pan or on the barbecue (poultry, lamb, pork). Promotes a golden crust during cooking. Sprinkle on pieces of meat to be roasted (poultry or roast white meat) previously oiled or moistened or prepare an oil-based marinade and brush with a brush. Bake or on a spit over medium heat to avoid darkening of the crust.
This harissa is an authentic blend of sun-dried spices prepared by craftswomen-farmers from Cap-Bon, now listed as intangible cultural heritage by UNESCO. It is made with meski peppers selected, picked, and sorted by hand then slowly dried in the sun, caraway, garlic, olive oil, dried mint, salt, without water for a balanced and not too spicy harissa! The fact of not adding water makes it possible to preserve all its authentic perfume and to preserve it in a natural way. This harissa blends seamlessly into sauces and dishes. Easy to use, it can also be enjoyed on toast with a drizzle of olive oil, or simply spice up an omelet.
This savory blend of spices and vegetables was created to pair perfectly with chicken. Sauces, marinades, grilled meats, broths or stews, a few pinches or spoonfuls of this mix give flavor to all preparations, including chicken, but also other poultry.
For marinades for meat to be grilled.
No more juggling with spices and herbs to make a paella rich in taste and bright colors. This fine and subtle blend, carefully dosed, contains all the essential flavors, including saffron and paprika. The paella mix can also be used to flavor other rice dishes or even polenta.
Thanks to this mixture of onions, sweet pepper, garlic, bell pepper, hot pepper, coriander and salt, all you need is a few very ripe avocados to make a tasty and well-worked guacamole. Even at the last minute and with just a few forks, this guacamole prepared in this way is ideal for tapas, buffets, Mexican dishes or to enhance seafood or vegetarian salads.
Merkén, a traditional spice blend from the Andean region of Chile and a product of Mapuche Indian cuisine, is a culinary marvel. Made from dried chillies, smoked over a wood fire, roasted and ground coriander seeds and salt, this condiment has a unique, exotic flavour and an incomparable versatility. Combined with olive oil, it's the perfect seasoning for sautéed vegetables, potatoes or lentils. It can also be used as a rub to bring out the flavour of meats such as tuna, lamb, pork or duck, or as a precious ally when cooking crab. But Merkén doesn't stop there: it's just as delicious in stews, savoury tarts, purées, ceviches and even cow's or goat's milk cheeses. Finally, for an original and tasty snack, Merkén goes perfectly with peanuts and salted olives. In short, Merkén is an essential ingredient for all gourmets in search of refined, authentic flavours.
This oriental mix composed of spices and dried fruits, fragrant and sweet, seasons all types of dishes. Put in your dish 1 teaspoon per person during cooking or preferably at the end of cooking to keep all the crunchiness of the mixture.
Not to be confused with the dish of the same name, Colombo is a mixture of Indian origin made from coriander, hot pepper, turmeric, cumin, fenugreek and ginger. It is sometimes called West Indian curry.
Sweeter than "curry" mixtures, Colombo can be used in many preparations (Creole or not) such as fish or vegetable dishes, cheese preparations or foie gras.
Speciality of Louisiana.
Mix of hot spices.
Spigol seasons and colors paella and all rice dishes. It is also used in stews, stews, pasta and rice salads, soups and broths.
Composition: Turmeric, sweet pepper, dyes E102-E124 (14.5%), mix of various spices, salt, saffron (3%).
This green curry is a mixture of spices and herbs in powder form. It is composed of coriander, tarragon, ginger, lemongrass, green jalapeno, celery, paprika, garlic, coriander leaves and black pepper. It is often mixed with coconut milk to prepare spicy and fragrant meat or vegetable dishes. Green curry is characterised by a pungent, herbaceous flavour and a fresh, aromatic fragrance.
Traditional seasoning for oriental dishes and couscous: Sweet pepper, coriander, rice flour, salt, turmeric, hot pepper, fenugreek, fennel, garlic, mix of various spices.
The Tandoori mix is a blend that is often found in vegetarian cuisines or rich in cooked vegetables. It is also one of the symbolic elements of Indian cuisine. Tandoori owes its popularity and typicality to the very large number of spices that compose it: paprika, sweet pepper, hot Cayenne pepper, garlic, cumin, gray pepper, celery, caraway, rosemary, cloves, bay leaf and cinnamon. The mix of all its flavors gives a powerful and slightly spicy result.
This savory blend of spices and vegetables was created to pair perfectly with chicken. Sauces, marinades, grilled meats, broths or stews, a few pinches or spoonfuls of this mix give flavor to all preparations, including chicken, but also other poultry.
To be sprinkled over or included in various pastas.
Colombo is a mix of Indian origin made from coriander, hot pepper, turmeric, cumin, fenugreek and ginger. Colombo is sometimes nicknamed West Indian curry. Perhaps to avoid confusion between the colombo dish and the spice mix.
But colombo is milder than curries and can be used on meats and fish as well as vegetables. Indispensable to Creole cuisine, it is surprisingly very popular with munster-type cheeses or even foie gras, through an original seasoning or a chutney.
Despite its Indian origins, it is in the West Indies that Colombo is most famous, one of the traditional dishes bearing its name. This is where the Colombo gets its nickname of Antillean Curry.
But Colombo is milder than curries. It is a mix of Coriander, Hot Pepper, Turmeric, Cumin, Fenugreek and Ginger which can be used on meat, fish and vegetables.
Allowing the realization of Creole or Indian dishes but also to divert “classic” recipes or condiments, according to the seasons and the desires of the restaurateurs, the Colombo therefore makes it possible to vary the proposals without multiplying the number of ingredients stored.
Composed of thyme, rosemary, savory, basil, lavender and marjoram, this subtly dosed mixture has been specially designed to flavor all grilled meats, in the oven, on the barbecue or on the plancha. Rib of beef, pork ribs, slice of leg of lamb... It brings an aromatic note to both red and white meats.
This tasty and balanced mix has been specially designed to allow catering professionals to season their merguez (mutton, beef, etc.) in no time.
This balanced blend of coriander, peppers, cumin and fennel has been specially designed to flavor couscous dishes, thus saving considerable time in cook.
Despite some unresolved controversies, it seems that Quatre épices appeared in France. This mixture of black pepper, nutmeg, cloves and ginger, which can be slightly different depending on the preparers, is one of the best known mixtures in the West. Both sweet and powerful, it flavors and gives character to many preparations, both savory and sweet.
Four spice is indeed widely used to season stuffings, terrines and pâtés, and even in the preparation of cooked foie gras. It is also very popular for flavoring fish dishes, broths (even Asian ones) or vegetables.
But Four Spices also goes very well with fruit and desserts. Thus it can be found in cakes, cookies, pies, creams or compotes.
To be sprinkled over or included in various pastes.
3% saffron for an amazing result.
Ideal for Colombo and other dishes in sauce, this mix of Indian origin is composed of Coriander, Hot Pepper, Turmeric, Cumin, Fenugreek and Ginger. Spicy but not very piquant, this blend of 5 flavors is well balanced. No need to dwell on the dosages, this mix guarantees the consistency of the preparations. With its pretty yellow color, it can also be used as a natural coloring agent for rice, sauces or fish.
Prepared in Cap-Bon in Tunisia, this blend of sun-dried spices is made of finely crushed red peppers in a wooden mortar, mint leaves, garlic, coriander, caraway, orange zest, cinnamon, thyme and rosemary. This mix of spices brings an explosion of flavors and colors to dishes in sauce, meat, fish or salads. Ojjet Mayou, literally means May Omelette. It is a traditional recipe that celebrates spring and seasons a typical Nabeul dish, the Ojja de Mayou, an omelet that looks like a donut.
Spicey, highly aromatic mix.
This mix of spices, which can be slightly different according to the preparers, is very appreciated because it is both sweet and powerful. It can be used in savory preparations (stuffings, terrines and pâtés, foie gras, stews, broths, etc.) or sweet (cakes, biscuits, pies, creams, compotes, etc
This chimichurri is a mixture of spices, herbs and spices. It consists of parsley, garlic, niora, onion, oregano, salt, chipotle pepper, paprika, coriander and coriander leaf. It has a lively, herbaceous flavour that goes well with grilled meats. This blend is used in traditional South American cuisine, particularly in Argentina and Uruguay. To make a marinade: mix 5 tablespoons of the spice mixture, 5 tablespoons of olive oil, 2 tablespoons of lemon juice and 3 tablespoons of water and leave to stand for at least 30 minutes. Then brush the marinade generously over the meat or fish before cooking.
The Tex Mex mix is the essential spice mix for the cuisine of the same name. Fajitas, chili con carne or even nachos, Tex Mex cuisine is the result of the fusion of Texan and Mexican cuisines. Already balanced, mi Tex Mex can be used in these traditional dishes, but also to enhance bean dishes, grilled meats or marinades.
As authentic as it gets, this Ras Hanout is made with spices that grow in the Cap-Bon region of Tunisia, harvested and sorted by hand, then dried in the sun. It is traditionally composed of 80% coriander, caraway and garlic, accompanied by 6 other spices, meski pepper, rosebud, bay leaf, mint, orange peel, salt. Very fragrant, sweet and golden, it is ideal for spicing up stewed meats and of course the essential couscous.
Spread over the embers, they will flavor your meat and fish: coriander, juniper, thyme, rosemary, fennel, bay leaf, marjoram, basil, sage.
This spice blend is a must in Indian cuisine. It flavors red and white meats as well as vegetables and starchy foods. To fully reveal its aromas, it is advisable to add it at the start of cooking.
Vadouvan is a mixture of chopped and crushed spices and oil from Pondicherry. Very fragrant and colorful, this blend of spices is a must in traditional Indian cuisine. Unlike other Indian curries, vadouvan does not sting because it is made without peppers. Black mustard seeds and garlic which provide the tone of this famous mixture. Almost candied before drying, the onion gives the vadouvan a pleasant sweet touch. The subtlety and very complex aromas of vadouvan come from the wide variety of its ingredients and its particular method of preparation.
As a general rule, the Vadouvan is sprinkled at the start of short cooking, on a one-sided salmon steak for example, or even on a pan-fried or grilled meat. In simmered dishes, it is preferably added about 10 minutes before the end of cooking, in order to preserve its aromas.
Vadouvan can be used on all kinds of dishes:
- MEAT: marinades of red and white meats, accompanied by coconut milk or yogurt, lamb curries, roast chicken, stews or sautéed pork...
- SEAFOOD: fish poached in a mixture of milk and vadouvan, sauce for mussels, scallops...
- VEGETABLES AND STARCHES: vadouvan brings exotic flavors to soups, broths and pasta or vegetable cooking waters. It is sprinkled on rice, pasta, potatoes. At the end of cooking, it flavors your gratins, vegetable tians, lentil dhalls, chutneys...