The Onena cinnamon sticks come from Sri Lanka and are known as real cinnamon or Ceylon cinnamon. Of the highest quality (00000 Ekelle) they enhance your dishes with a noble and mild aroma. 100% natural, the decorative cinnamon bark can be used to refine drinks, upgrade desserts and optimize baked goods. Indian cuisine also likes to use cinnamon for...

The cardamom pods, harvested by hand, are added whole to the dish as a sweetish-hot spice during cooking, or opened before preparation. To fully enjoy the spicy cardamom aroma, grind or grind the seeds. They taste good in coffee, tea, punch and fruit salad. They serve as a gingerbread spice and are an indispensable part of the Indian masala.

There are a great variety of chiles or peppers which are are consumed unripened or dry. Among the dry ones consumed, the most popular in Europe are the so-called “Bird’s eye chilis”, a variety of small and very spicy chilis. Powdered cayenne is obtained by grinding some little red chiles of the “Capsicum Frutenses variety”. This results in a very spicy...

It´s one of the most useful vegetables condiments that the cook can make use of. There are hundreds of types of of onions, which vary in colour, flavour and size. The most extensively used is the common onion, appropriate for slow-cooking dishes. It´s use is very similar to that of the fresh onion.

It belongs to the onion family, its stems are eaten and they have a softer flavour then the onion. Slow-cooking diminishes its flavour, so it is advisable to add them at the last moment. They go well with soups or salads, eggs dishes, soft cheese and sauces.

It´s one of the many varieties of the onion. It´s flavour is softer than the common onion, being the most refined of the onion family. It is an essential ingredient in French cuisine and it´s used to make sauces like “bearnesa” or “bercy”. Goes well with shellfish and any type of cooking in white wine.

There are a great variety of chiles or peppers which are are consumed unripened or dry. Among the dry ones consumed, the most popular in Europe are the so-called “Bird’s eye chilis”, a variety of small and very spicy chilis. Powdered cayenne is obtained by grinding some little red chiles of the “Capsicum Frutenses variety”. This results in a very spicy...

This is an aromatic plant which has been used since ancient times originating from the south of Europe. The seeds which are lightly roasted evoke a scent of orange peel. The seeds are consumed in Europe while the leaves ares consumed in Mexico, The Middle East and in Portugal. Seeds are used in pickles, curries, poultry dishes, vegetables and chutneys.

They are originally from Moluccas (Spice islands) and they are the buds before flowering from the clove tree or girofle. The clove is normally used entire, but in a very small quantity, because of its very strong flavor.

This is cultivated in the Mediterranean region, although it originated in The Orient. In Cooking it´s used for pickles, Mexican food, north African dishes (such as cuscus), Indian dishes (curries), in some sausages and in tomato sauces. A pinch of cumin when boiling vegetables makes them tastier and more digestive.

A universally-used coloring. It provides color and makes many dishes more attractive. It is indispensable for rice dishes, especially paella as well as in soups and sauces.

With an exquisite specialty from Spain, the transparent organic balsamic vinegar from Soler Romero, enhance the look and taste of delicious dishes.