Crousset - Our Spices

Seasonings The Spices The Peppers SeaSalts

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	Ajowan 4,50 $ - 50 g <strong>Origin:</strong>India. Its tangy taste reminds both thyme and eucalyptus. It is commonly used in India to make the famous nan bread. You can also use it on vegetables, in mustard, chutneys, salty biscuits. <br /><br />

	Allspice 4,60 $ - 42 g <strong>Origin:</strong> Mexico. Allspice is part of the famous blend called Five Pepper Mix. You will also find it in many pastries recipes, in terrines and marinades. It will also flavor tomatoe dishes.

	Ancho Chili Pepper (ground) 6,00 $ - 55 g <strong>Origin:</strong>Mexico, its scent is a reminiscent of chocolate and prune. Medium spicy, this pepper is an all-purpose. It flavors sauces and marinades as well as everyday dishes.

	Bitter Orange Peels 5,00 $ - 35 g Origin: Morrocco. It is traditionaly used in the making of certain spirits such as curaçao or triple-sec. But you can also tumble it in sauces for poultry, pork or beef. A few pieces of bitter orange peels in a sauce you would like to give a lemony taste to, and here we go!

	Brown cardamom (whole) 6,40 $ - 35 g <strong>Origin:</strong>Guatemala. Its smoky notes give off their full flavours in bouillons, marinades, sauces and rice. Use it whole as much as possible.

	Caraway 4,50 $ - 50 g <strong>Origin:</strong>India. This anise flavored tiny seed aromatizes the potato dishes, the pork roast, cabbage et sausages. It is also one of the main ingredients of the rye bread.

	Cloves 4,50 $ - 55 g <strong> Origin: </ strong> Madagascar. A classic of our kitchen! Once, it's flavoring wine and it was used to preserve food. Today it is used in baking, in marinades, with the ham and some blocks. Try it also with tea during the infusion: absolutely delicious!

	Coriander Seeds 4,50 $ - 30 g <strong>Origin:</strong> Canada. Here is an all-purpose spice. Indeed it is part of various spice blends and you will find in several poultry and seafoods dishes, in pastries, fish, etc. Its delicate orange flavor makes all the difference.

	Cumin 4,50 $ - 50 g <strong>Origin:</strong>India. Without it, the indian cuisine would not be not the same. Not to mention the latinos. Actually its rich flavor doesn't go unnoticed. The trick is to use it sparingly because certain noses take offense of its presence.So easy with it in sauces, poultry and seafoods dishes, and vegetables like carrot. A tip : next time you cook carrots, put some seeds in the cooking water.

	Fennel Seeds 4,30 $ - 45 g <strong>Origin:</strong> India. Its flavor harmonizes very well with fish, specially if you steam it. But it is also at its best in tomato dishes, pastas, sausages, marinades, salads, etc. Try it the next time you cook up a white sauce.

	Fenugreek 4,50 $ - 80 g <strong>Origin:</strong> India. This little and very hard seed est mainly used in spice blends. For example, if you make your own curry, you need the fenugreek. It will add a special taste to your blend, both floury and bitter. You can also tumble it in the mayonnaise to counterbalance the pungency of mustard.

	Ginger (ground) 4,30 $ - 42 g <strong>Origin:</strong> India. Freshly ground in our facilities, this very flavored ginger will be of a great help in the making of cakes, buiscuits, scones, stewed dishes and on vegetables such as squash.

	Ginger (whole) 4,30 $ - 45 g <strong>Origin:</strong>India. In its country of origin, the ginger root is dried in full sun. As it is a versatile spice, it can be used in marinades, stewed dishes and infusions. You can also powder if you have a good mortar and a good pestle. As a result, the powder will be much finer and fresher than the commercial ones.

	Green Cardamom 7,85 $ - 40 g <strong>Origin:</strong>Guatemala. Under our latitudes, green cardamom is mainly used in pastries. In India, itâ

	Ground Cinnamon (cassia) 4,50 $ - 55 g <strong>Origin:</strong>Indonesia. Ground in our facilities, this cassia be will very helpful in various dishes. For us, we use it in several spice blends. Also sold in 3 inches or 6 inches sticks upon request.

	Hulled Brown cardamom 7,00 $ - 65 g <strong>Origin:</strong>Guatemala. Belonging to the ginger family, you will often find it in sweet dishes (those with chocolate, for example) and in multiple spice blends. Its camphorated taste and odour also blend very well with red meats and vegetables, as well as rice.

	Juniper berries 4,80 $ - 38 g <strong>Origin:</strong>USA. Its distinctive aroma renders it indispensable in all venisons and sauerkraut, of course. It can also be used with pork, duck, lamb and even fish.

	Kaffir Lime Leaves 4,50 $ - 3 g <strong>Origin:</strong>Thailand. Their popularity is growing among ther cooks. Rightly. Their lemony taste but without the acid tones of the citrus family will pleasantly flavor soups, bouillons, poultry, seafoods, sauces. We offer you the dried leaves.

	Lavender 7,00 $ - 10 g <strong>Origin:</strong> France. Yes indeed ! you can also cook it. Just a few examples : on your cookies, in your cakes, sherbets (first you have to infuse it), chocolate, on a lamb leg, in the chicken's cavity, etc. If you infuse it, it will make a very good tea.

	Lemongrass 4,00 $ - 10 g <strong>Origin:</strong>Thailand Its lemony notes add a very special dimension to the Asian dishes. You will find it mainly in seafoods and poultry dishes. Use it sparingly as its flavor is very marked without its being apparent.

	Mace (whole) 5,50 $ - 45 g <strong>Origin :</strong> Indonesia. It is usually sold in its ground version. But he whole mace is quite superior. Mace is simply the nutmeg's enveloppe. It is mostly used in sauces or bouillons for seafoods and seashells, as well as for veal. It is also very good in fish pies (once ground).

	Nutmeg 5,30 $ - 60 g <strong>Origin:</strong> Indonesia, We use it grated on vegetables such as mashed potatoes, spinach, carrots, squash, etc. It also complements cookies, cakes and rice puddings. Needless to say we use it in plenty of spice blends.

	Saffron (spanish) 7,85 $ - 1 g <strong>Origin:</strong> Spain. Doubless it is the most expensive spice in the world. Actually saffron is the crocus' pistil which is hand-picked. A good saffron (not to be mixed up wich the so-called american saffron, which is odourless) has a strong and very distinctive aroma. It has recognized dying properties. We use it in rice dishes such as risotto and paella, couscous, seafoods and poultry.

	Star anise 4,50 $ - 23 g <strong>Origin:</strong>Turkey. Its pungent taste will season pork, duck and fish. It will also add a very particular note to compotes of fruits or fruits salads. It's better to use it ground in the cooking process. Combined with chamomile, for example, it will give an excellent tea..

	Sumac 5,50 $ - 60 g <strong>Origin:</strong> Turkey. Its zesty taste is highly appreciated in the Middle East cuisine. Il flavors salads (onion and betts, for example), meatballs, fish, stuffings, rice, leguminous, etc. Mixed with some yogourt and aromatic herbs, it will make an excellent dip. A must to discover!

	Turmeric (ground) 4,50 $ - 55 g <strong>Origin:</strong>India. Turmeric is doubtless the spice one talks about the most with the black peppercorn because of its antioxydant properties. Actually it can be used the way you like : on vegetables, rice, poultry, sauces, marinades, seafoods, not to mention it is a part of various spice blends.

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