Selection of whole spices, tonka, sesame... | Le Delas
Our selection of whole spices, tonka, sesame, cinnamon...
By their soft and characteristic color as well as their light aromas reminiscent of artichoke, blueberry flowers bring a fresh and subtle touch to the dishes.
Mustard seeds can be ground or crushed but can also be used whole. They accompany pan-fried vegetables, are grilled, briefly infused in cooking oil, flavor pickles or marinades of fish or game, give flavor to a sauce.
At the origin of Gin, juniper berries are characterized by powerful aromas, a little sweet but almost burning, as well as an aftertaste of pine. Present in many recipes from Liège and the Ardennes, juniper berries combine perfectly with all game and perfume red wine sauces as well as stews, stews or pots with fire. They are also widely used for seasoning deli meats, including terrines. Juniper berries are used whole, directly in the preparation of recipes or in the cooking water of vegetables, pasta or rice. They nevertheless give more taste when slightly crushed.
La Fleur de Muscade - mace spice
Ideal for spicing up savoury or sweet dishes.
Subtle hazelnut flavour.
Brown mustard is the main component of Dijon mustard.
Smaller and more pungent than blond mustard seeds, brown mustard seeds have a slightly peppery flavor that goes very well with red and white meats. For a sauce, marinade, seasoning or brine, they must be crushed or roasted to bring out their full flavor.
Characteristic of “California Makis” or sesame breads, black sesame can be used on many other occasions. Black sesame is first very present in Indian, Sri Lankan and Chinese cuisines. Its slightly sweet hazelnut flavors have also conquered Western cuisines. As is, roasted and/or salted, black sesame seeds can be sprinkled on cooked vegetables, rice, grilled white meat or fish or on desserts. Black sesame seeds can also be ground into a paste to make creams or ice creams, for example.
Often used in paellas and risottos, safflower is a natural colorant. Although their flavor is very different, this characteristic has earned it the nickname of American saffron.
Facilitating digestion and calming insomnia, Safflower flower has very sweet and herbaceous aromas. It is very well suited to infusions, broths or baking.
To ensure the quality of green cardamom, the difficulty is to harvest only the ripe pods, i.e. those containing the black seeds. This requires a very rigorous selection. Indeed, when the seeds are dried, all the seeds become + or – black and it is difficult to tell them apart. The taste, on the other hand, can be unpleasant if the cardamom has not been picked sufficiently ripe... and this is what happens with many green cardamoms on the market. On the environmental side, cardamom is a bulwark against deforestation when it is managed in agroforestry, as is the case here.
To be grilled, softened, ground or cooked.
For baking, cakes and pastry-making or salads.
To obtain crystallized ginger, fresh ginger is boiled in water then candied in sugar. Crystallized ginger retains its slightly peppery flavor but loses its spiciness somewhat. In small doses, it can therefore be consumed as is, like a confectionery.
Crystallized ginger is very useful in baking. It is used like a candied fruit and brings a unique exotic touch to cakes, muffins, sweets and other ice creams and exclusive compositions.
Often used in paellas and risottos, safflower is a natural colorant. Although their flavor is very different, this characteristic has earned it the nickname of American saffron.
Facilitating digestion and calming insomnia, safflower flower has very sweet and herbaceous aromas. It is very well suited to infusions, broths or baking.
Ideal with game and strongly-flavoured dishes.
Storing nutmeg in its original form for as long as possible helps prevent its flavor from fading. Grated at the last moment using the grater provided, the nutmeg reveals all these aromas.
So purees, gratins, bechamel sauces, gingerbread, sangria or even compote are awakened by a single pinch of nutmeg, both sweet and powerful.
Originally from India, these small black seeds are also called "Black Cumin". An alternative to pepper, they are widely used in Indian cuisine for their peppery aroma. Nigella seeds flavor yogurts, lamb and vegetables, especially cucumber. They also highlight naans, traditional Indian breads. In order to reveal all the flavors of Nigella seeds, it is recommended to roast them.
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.
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.
Derived from the opium poppy plant, blue poppy seeds have a very slightly spicy flavor with nutty accents. Used dry, roasted or soaked, blue poppy seeds can be used to decorate and/or flavor.
On breads, cakes or salads, these small dark blue seeds bring color and crunch.
In cooking or baking, in stuffings, creams, soups or cottage cheese, they give a soft and subtle taste.
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.
Nutmeg has a very slightly lemony characteristic taste reminiscent of certain notes of bergamot. It generally flavors sauces (béchamel, white), quiches, mashed potatoes or soups.
For an optimal rendering, the nutmeg must be grated at the last moment, it thus releases a maximum of perfume.
To vary pepper.
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.
Originally from Egypt, Caraway seeds flavor many Indian dishes but also sauerkraut, stews or certain cheeses and breads. Caraway seeds are slightly aniseed and its taste is close to that of cumin. Because of their similarities, Caraway is also called "cousin of cumin".
Star anise, also called star anise, is recognizable by its star shape and its characteristic slightly spicy and sweet flavor, with notes of liquorice. Its taste is pronounced than anise.
Star anise can be pounded or ground but it is in its star shape that it is most commonly used, in infusion.
Sauces, broths, syrups, marinades, Star Anise goes very well with fruits and fruit-based preparations but also with poultry, fish, shellfish or rice. The star of Anise also serves as decoration.
Infused in boiling water, hibiscus can be served as a hot or cold drink. Its characteristic and powerful taste and its bright color are also appreciated in cooking and baking where hibiscus flowers are used to make jellies, syrups or broths, to flavor creams or even mousses.
Infused in boiling water, hibiscus can be served as a hot or cold drink. Its characteristic and powerful taste and its bright color are also appreciated in cooking and baking where hibiscus flowers are used to make jellies, syrups or broths, to flavor creams or even mousses.
Cloves are one of the oldest spices in the world. These are dried clove flower buds. Recognized for their many beneficial properties for health, cloves are first of all a very fragrant spice with a strong and pungent flavor but slightly sweet.
Commonly used to flavor sauerkraut and mulled wine, cloves are often combined with other spices for many blends, especially in Moroccan and Indian cuisine. They also bring a real plus in stews or pots au feu.
Thanks to their strong aromatic power, a single nail is enough to flavor a dish for 2 or 3 people.
Aniseed from Anis de Flavigny.
Blonde mustard produces seeds that are slightly sweet and not very spicy with a hint of bitterness.
These blond mustard seeds are generally used crushed or roasted, in sauces, brines, marinades or in foil. It goes very well with poultry and fish.
Colorful and fragrant. Poppy seeds are small, round seeds from the opium poppy plant. Their beautiful bluish black color is very popular for decorations, especially in bakeries or pastry shops.
But their sweet and subtle flavor, reminiscent of hazelnut, is also a good asset to be used in stuffings, creams, soups or cottage cheese for example. They bring color and crunch.
Very fragrant spice for infusing.
Both used in sweet preparations (baked apples, biscuits, gingerbread or even ice creams and fruit juices) and savory (tagines, fragrant rice, fish, etc.), cinnamon is characterized by one flavor at a time soft and powerful that appeals to adults and children alike. Offered in sticks, it keeps very well and can be used directly as an infusion. It is also very popular for flavoring syrups, sauces, herbal teas or broths.
This golden sesame is already lightly roasted and is characterized by pronounced nutty flavors and a crunchy texture. These golden sesame seeds are used in baking, baking and cooking where they are often sprinkled at the last minute on salads, fish, poultry or rice dishes.
White sesame has a slightly sweeter and more delicate flavor than golden sesame.
White sesame seeds are used in bakery, pastry and cooking, they can also be roasted to be served hot, sprinkled at the last minute on salads, fish dishes, poultry or rice for example.
To be used as an infusion to flavor syrups, fish sauces, or creams.
This wild badian comes from the great forests of Lang Son, northeastern Vietnam. Harvested at maturity and just dried, without ionization or chemical treatment, it offers an intense slightly sweet flavor.
Very different from the green camphor cardamom, this black cardamom grows on the paddy highlands of Sapa, in northwestern Vietnam. A true bouquet of ginger, lemongrass and asian flavors on its own, with smoky notes, it is at the base of Vietnamese pho north broth.
Cousin from Sechuan Bay, with tangerine aromas, it grows wild at the top of the hills of Dien Bien. If this spice goes perfectly with fish, it is even more surprising on meats or in desserts.
This "old" ginger has candied flavors. Driven slowly in the ground for more than 8 months, it presents beautiful filaments that attest its maturity and its aromatic richness.
Both for their flavor and their health benefits, these turmeric petals offer citrus notes, with a delicately woody lemongrass finish, without the earthy notes sometimes pronounced on this type of product. They are used in meat, poultry, vegetable or fish broths, or rehydrated for 30 minutes in lukewarm water, then eaten in vegetable woks, sauces, fruit in syrup. It is the main ingredient of a famous Vietnamese dish: minced chicken with soy sauce and turmeric strips.
Hemp seeds have a crunchy texture and with their nutty taste, they will complement very well with seasonal salads. They will adapt as well in your savory dishes as sweet, topping in a toasted way. You can add them to soups, pesto, muesli, smoothies, yogurt, cottage cheese...
This tonka bean is different, rarer, bigger and aromatically more pleasant. Untreated, it remains inside the fruit for several months, drying naturally and completely. Its fruit resembles a small mango but its flesh is curiously similar in taste to a Medjoul date. It grows on trees that can be well over a hundred years old (Brazilian teak) and shrinks as it dries while forming a hard shell. Its kernel, the tonka bean, is extracted by breaking this shell with a hammer or a sword.
The risks of toxicity of the tonka bean are often mentioned and some countries have banned it at the initiative of the United States. But you would have to consume more of it than the balance of a recipe would allow for it to become harmful to health. In reality, it becomes toxic when it tastes indigestible. Dose wisely, tonka bean enhances the vanilla flavor of a recipe without distorting it. It is also credited with medicinal virtues known in the Colombian jungle.
By buying these wild tonka beans, you contribute to the preservation of Amazonian biodiversity in Colombia by encouraging local ethnic groups to preserve their land with an income that helps them resist deforestation, coca cultivation... A On this subject, you should know that the cultivation of coca to produce cocaine pollutes the soil because drug traffickers use heaps of chemicals to accelerate the growth of plants before the Colombian military has time to uproot them. As for illegal mines, they destroy hectares of land to extract a few kilos of rare metals without any environmental control.
These Verbena berries (Litsea Cubeba), are small dried berries from the lemon verbena plant, an aromatic plant often used for infusions and herbal teas. The berries have a sweet, lemony flavour with subtle floral notes that make them ideal for flavouring desserts, cocktails, seafood sauces, marinades for white meats and vegetables, and even savoury dishes. Verbena berries can be used whole or ground, depending on the chef's preference, and are often used as an alternative to black pepper or pink berries.