Selection of ground spices, curries, paprika... | Le Delas
Our selection of ground spices, cumin, curry, paprika...
This mixt allows you to save precious time in making gingerbread but also to prepare all kinds of preparations with the flavor of gingerbread: creams, ice creams, mousses, shortbread,…
While Cumin Seeds resemble those of Caraway, their taste is quite different. More aniseed and revealing warm, heavy and slightly bitter aromas, Cumin is widely used in the cuisines of India, North Africa and Mexico. The strong flavors of Cumin go very well with carrots, pears or beets. Slightly crushed to give maximum flavor, its seeds also go perfectly with lamb.
Use as lemon or vinegar.
This turmeric is grown in a traditional way, with exclusively natural fertilizers and repellents. It comes from a special turmeric species endemic to Cambodia, with very small root sizes and low productivity per hectare. Very concentrated in curcumin, this turmeric develops a unique fragrant, peppery and warm flavor, and a sweet and flowery scent, reminiscent of orange and ginger. That is why he was baptized “Flower of Turmeric”. Turmeric treatment is carried out locally in Cambodia in a factory that meets health and food safety standards.
Originally from Indonesia, nutmeg has a very mild taste that enhances potatoes, poultry, fish and certain vegetables. It is very often used in purees, in gratins, béchamel sauces but also in gingerbread, sangria or compote.
Pulverized nutmeg can be used as is. Cooks and bartenders save time and, even during the fire, can add that subtle note to their preparation.
For braising and savoury or sweet biscuits.
Among the many spice blends, sometimes secret, grouped under the name Curry, Madras Curry is renowned for its hot and pungent aromas.
Particularly recommended in the preparation of fish dishes, seafood or to spice up vegetarian dishes, Madras Curry is made of Turmeric, Cinnamon, Cardamom, Ginger, Pepper, Cumin, Coriander and Chili. Its pretty yellow color brightens up light or dull preparations.
Madras Curry powder is also used for making breads, breadsticks or puff pastries, it is widely used by caterers for creating cocktail pieces that are both aesthetic and rich in taste.
Paprika is a powder of dried red peppers with a very mild taste. Its warm and fruity aromas have seduced many cultures and it has become a must in Mediterranean cuisines, among other things for mixed salads, chorizo and grilled meats, but also in Eastern Europe and its soups and goulash.
Containing natural juices, paprika caramelizes easily, making it an ideal ally for grilling and barbecues. A natural and tasty colorant, paprika is also very often used for rice dishes, for marinades or sauces, as well as to decorate the edges of plates.
Used for millennia in China and India, ginger was one of the first spices imported from the Orient.
If Ginger is still a key spice in Asian and Middle Eastern cuisines, it has integrated very well into Western recipes. Its unique taste, mixing peppery, lemony and spicy flavors is indeed very appreciated to flavor both savory and sweet dishes.
For example, ginger can be used to flavor biscuits, gingerbread and dishes in sauce or in foil. It goes perfectly with garlic, coriander and citrus fruits.
While bringing a touch of exoticism, Ginger also serves as a flavor enhancer for soups and soups (pumpkin, for example) as well as shellfish.
Hot and spicy flavours.
Much used in Indian cooking.
Also called Bourbon Saffron or Indian Saffron, Turmeric is a spice that is both very colorful and very sweet on the palate. Its slightly pungent and peppery taste goes very well with fish, shellfish or cauliflower.
The characteristic bright yellow of Turmeric can revive the colors of risottos, fish soups, curries… In baking or catering, Turmeric is also widely used because it colors naturally and goes well with many fruits and vegetables.
Curries, biscuits, mousses, rice… Turmeric is a spice that naturally colors dishes with a bright yellow.
Very present in Indian cuisines, Turmeric is very useful for pastry chefs or caterers who wish to enhance the visuals of their preparations. In addition, its mild flavor with slightly peppery notes goes well with a wide variety of products such as seafood, poultry, cauliflower, lentils, rice and exotic fruits. Chefs can thus let all their ideas express themselves.
Aniseed from Anis de Flavigny.
To flavour fish or for mixed salads.
Both used in sweet preparations (baked apples, biscuits, gingerbread or even ice cream and fruit juice) and savory (tagines, fragrant rice, fish, etc.), Cinnamon is characterized by a flavor that is both sweet but powerful that appeals to adults and children alike.
Rarer than Ceylon vanilla, Madagascar vanilla is considered to have a more frank taste.
Ground cinnamon powder is the easiest to use for mousses, purees, grills or cakes
An Indian speciality, this hot and aromatic mix is the least spicy of our curries. It seasons both meat and fish. Composition: Coriander, turmeric, fenugreek, salt, fennel, garlic, hot pepper, clove, mixture of various spices.
A coloured, slightly peppery spice.
Sweet paprika has a very strong coloring power and a slightly sweet and bitter flavor at the same time. Very widespread, it is widely used in the cuisines of Eastern Europe (in goulash, stews, etc.), and in those of Southern Europe (especially in Spain and Portugal).
It can be used as a decoration or in many preparations as varied as omelettes, fish soups, ratatouilles, pasta, salads, tartars, stuffings, mayonnaise, creams and white cheeses...
Often used to enhance purées, gratins and bechamel sauces, nutmeg can also flavor fish or poultry dishes. It also brings strength to certain fruit or chocolate desserts. Ready to use and available in a 1kg bag, this powdered nutmeg is particularly suitable for high-volume establishments.
The Niora pepper is a Spanish pepper with a sweet and fruity flavor. It is generally used to spice up fish or vegetable dishes, simmered or marinated. Garden vegetables, ratatouille, fish tartare or even brandade, the Niora brings an original and colorful touch according to the creativity of the Chefs.
More bitter than a lemon.
Flagship spice of Asian and Middle Eastern cuisines, Ginger brings an exotic touch to many sweet and savory dishes. Its unique taste, blending peppery, lemony and spicy flavors, goes perfectly with garlic, coriander and citrus fruits, among others. Used for millennia in China and India, Ginger was one of the first spices imported from the East, it quickly became part of Western recipes. It is, for example, widely used to flavor biscuits, gingerbread and dishes in sauce or in foil. Ginger also enhances the flavors of soups and veloutés, especially pumpkin, as well as shellfish-based dishes.
Salty or sweet, ginger is used for its unique taste, combining peppery, lemony and spicy flavors. Used for millennia in China and India, it is still very present in Asian cuisines and is now integrated into many Western recipes.
It goes particularly well with garlic, coriander or citrus fruits. It is very popular in soups, cookies, gingerbread and dishes in sauce or in foil.
Native to South America, the Tonka bean is the seed of the Brazilian teak tree. After a necessary maturation, the Tonka bean is used grated, just like the nutmeg. Its very pronounced flavor, mixing aromas of vanilla, caramel, almond, honey and cut hay, is most often used in the preparation of desserts and its use must be meticulous. A hint of Tonka bean is enough to transform creams, pies, puff pastries or other rice puddings and chocolate mousses. In a savory version, the Tonka bean perfectly complements and enhances white broths, soups or purées.
This ancho pepper, or dried poblano pepper (Caspicum annuum variety), originates from a geographical area between Colombia and the United States. A slightly spicy green pepper, it is the basis of many Mexican dishes because its sweetness allows it to be used everywhere. The ancho pepper contains a low level of capsaicin and therefore ranks low on the Scoville scale.
It is found in Mexico in Chile relleno or nogada, two national dishes, but also as the main ingredient for making stuffed foods. An excellent natural flavor enhancer, the ancho pepper goes well with most white meats, fish and vegetables. At the end of cooking, it enhances the flavor of starches (potatoes, rice, pasta...).
This sweet Meski pepper, a typically Tunisian variety, comes from Korba, known as the Red City, in the heart of Cap-Bon, the first region for growing peppers. This paprika is the result of the work of 12 female farmers, including an agri-food technician responsible for quality. They have formed an association at Korba, Femme Initiative, to pool their know-how. Their paprikas are picked and cleaned by hand then dried in the sun and slowly ground into a powder. The result is an exceptional powdered paprika which reveals all its aromatic power added at the end of cooking or simply to decorate and spice up a hummus. It is rich in iron, potassium and vitamins 82, E, K.
Powdered ginger has a more concentrated and slightly different flavour from fresh ginger, but can be used in a similar way in many culinary preparations. Ginger goes well with a variety of dishes, including white and red meats, salads, stocks, fish, vegetables and dressings. It can also be used in sweet dishes, including fruit, dried fruit such as figs and apricots, and chocolate.