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Sumac is a spice with a fresh and slightly acidic flavor, excellent for seasoning first and second courses or for adding more flavor to drinks. Historically used in the Middle East and known in Sicily as Sommacco, this spice also has beneficial draining and digestive properties and is a powerful antioxidant.
sumac, salt 5%, various seed oil.
Thyme is a spice that makes many preparations pleasant. With an aromatic, slightly spicy taste, it can be easily used to flavor pasta dishes, roasted meat, grilled meat, fish and fillings. Liqueurs and vinegars are also produced. Combined with wine, garlic, onion, brandy, it is used to prepare excellent sauces for meat dishes.
ground thyme
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
An exquisite variant for seasonings and touches of flavor, black garlic is produced by fermentation, and is rich in proteins, phosphorus and calcium. In this way, the pungent taste of white garlic is avoided while maintaining the nutritional principles; indeed, doubling the natural antioxidant and antibiotic properties.
Black Garlic* *Organic
The dish is known all over the world, but it is not paella if it does not include this mix of aromatic and delicate spices - suitable for both fish and meat paella. The amount of spiced mixture is subjective based on taste, you can try it with a teaspoon and then adapt it to your paella recipes!
Paprika, turmeric, onion, pepper, garlic, parsley
Laurel is also called "Laurel" or "Poets' Tree", it has been known for centuries in cooking and herbal medicine. Its dried leaves are used both to flavor dishes and as an infusion. An infusion based on bay leaves helps digestion: it avoids annoying fermentations, fights stomach discomfort and loss of appetite. Very useful in the kitchen for flavoring potatoes, stews and second courses such as white meat stew.
Laurel
For extreme heat, try the Carolina Reaper, a fiery delight from South Carolina. It is a new hybrid of the Capsicum Chinense family, obtained by crossing two species of strongly spicy chili peppers, the Pakistani Naga Morich and a Red Habanero. One of the strongest chili peppers in terms of heat, to be carefully sipped for an intense and rather strong flavor in your dishes.
carolina reaper chili
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
