spice rarities for cooking experts

Whole nutmegs, warm and aromatic. For spinach, béchamel and mashed potato.

Iranian top-quality saffron, high-colour. For paella, risotto and bouillabaisse.

Genuine red Kampot pepper from Cambodia. Fruity-sweet, with a strong hot core.

Tonka beans were soaked in rum for 24 hours and then fermented, creating the endless aroma of bitter almonds, woodruff, and vanilla.

Tasmanian pepper from Australia. Berry-sweet with lingering heat.

Cardamom seed without husk, a warm aroma for curry, pastries and coffee.

This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

The finely aromatic sea salt is extracted from the waters of the remote, natural and sun-drenched Salt Bay on the South Island of New Zealand.

Chili Bhut Jolokia, ghost chili from India with extreme heat.

Fennel pollen, anise-like and sweet. A finishing spice for fish, poultry and patisserie.

Lemon myrtle has a wonderfully refreshing and intense lemon aroma, with notes of eucalyptus and camphor.

A hand-picked Egyptian rarity from the Sahara. Dense and intense in flavor, yet pleasant on the palate.

Chili Habanero, extremely hot and fruity. For Mexican and Caribbean cooking.

Naturally grown salt pearls from Africa. Mild and elegant for mill and mortar.