It is originally from America, from a beautifuly aromatic tree that belongs to the family of the myrtle. The berries are a little bit bigger that those of common pepper and they are gathered when they are still green and dried in the sun, until they attain a brown colour. Its flavour is a mix of nutmeg, cinnamon and clove with a reminiscence of peppers....

The pure Arbequina olive oil from organic cultivation by Deortegas Olive oil experts as well as olive oil novices.

Exclusive gift box with 5 bottles of 100ml of organic extra virgin olive oil. Ideal as a gift or to do an oil tasting where you can taste the five varieties: arbequina, picual, cornicabra, hojiblanca and frantoio de Deortegas.

Spain's white gold comes from the Pyrenees in northern Spain. The Sei des Pyrénées is a special ancient sea salt that is mined by hand from a natural salt source. It is therefore very natural and therefore has no environmental pollution. Everything else in the description...

This is a blend of grain peppers, black, white, green, rose and Jamaica pepper. It looks especially atractive in transparent pepper grinders and its flavor is nicely balanced as it is less strong and more fruity than the black or white peppers.

Selection of the best pepper in the world. The world pepper pack contains a selection of the 6 best peppers in the world: Black Pepper, White Pepper, Allspice, Pink Pepper, Green Pepper and Multicolored Pepper!

It´s a mix of spices, that basically contains: curcuma, ginger, pepper, cilantre, cumin and chiles. These blends of spices which are used all over the East, vary in ingredients, depending on the countries and regions. “Curry London finest” is one of the best curries for the European taste. It´s used to make curry sauces or to add to certain cooked dishes.

They are the berries of a little evergreen bush, that spontaneously grow in the northern hemisphere. It has a delicate aroma and its bittersweet flavour is excellent for giving flavor to dishes of game, above all, deer and wild boar. It´s used a lot in pickles, sauces, roasts, choucroüte. Moreover, it is an essential ingredient in the elaboration of gin.

For Romans it was a vitality symbol and it has been one of the main ingredients in a lot of magic potions. The tips of its leaves are consumed. It is very tasty with soft cheeses, omelettes, sheafood, sauces, soups, herrings, salads, cucumber, beef...

A very fine and delicate-flavored plant, yet another of the essential herbs in French cuisine. It is also an ingredient in the making of fine herbs. Vinegar perfumed with tarragon is very famous, and it is also an ingredient of a lot of classic french sauces, like “bearnesa” or “tartara”. It is excellent for omelettes, poached fish, chicken and salads.

It is a tradicional French blend of four sweet herbs: parsley, chive, tarragon and chervil. They give a delicate and fresh aroma to salads, egg dishes, chicken and poached fish. The heat diminishes it´s flavour, therefore it´s convenient to add them to hot dishes at the end of cooking.

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...

There are a lot of mint varieties (around 600) and they are used is salty dishes as well as in sweet ones. The most common varieties in cooking are “piperita peppermint” and mint. “Piperita peppermint” is used in plants infusions, salads, lemon desserts and cakes.

A blend of aromated plants, origan, rosemary, thyme, savory and marjoram. They can be used fresh or dry, as the difference is slight. They are used in cooked dishes, with cooked tomatoes, in pizzas or in   powdered form over skewered meat before being grilled.

This is an evergreen plant from the south of Europe and it is used as an aromatic herb, spice and vegetable.The plant, bulbs and seeds are consumed. The seeds have the characteristic flavour of the plant, but they are not so strong as the rest of the plant. The seeds are used in bread, cold pork, meat mixes, apple pie and infusions.