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Much more than a tasty snack or to munch on with an aperitif, pistachios are a food that is a friend of our hearts. Nutritious, rich in vitamin B6 and unsaturated fats.
PISTACHIOS
Nutmeg is a very aromatic spice, widely used in the culinary field, but which can also be used for therapeutic purposes in herbal medicine and herbal medicine. Promotes relaxation and good sleep, nutmeg helps the liver and kidneys in the elimination of toxins.
nutmeg
Nutmeg powder is a spice obtained by grinding the seeds of the nutmeg tree (Myristica fragrans). It is known for its warm, sweet and slightly spicy aroma, and is used in cooking to flavor both sweet and savory dishes. Among its common uses are the preparation of desserts, hot drinks such as mulled wine, and meat or vegetable dishes.
nutmeg powder
Couscous is the most popular dish in Morocco and North Africa, but spread all over the world. Giving an aromatic flavor with the couscous flavoring on dishes is something unique and makes the taste of the food particular.
ginger, cumin, coriander, turmeric, cinnamon, nutmeg, black pepper, cloves, hot paprika.
The cinchona bark is used in the form of an infusion or as a decoction, for its purifying and digestive properties, promoting intestinal well-being. It is useful in case of muscle cramps and to relieve feverish pains. Furthermore, the bark is used for the preparation of various aperitifs or liqueurs, having a characteristic bitter taste.
Ingredients: China Bark
Botanical name: cinchona succirubra
Origin: Indonesia
The pomegranate is known as the peel of the pomegranate, appreciated for its properties. The infusion of pomegranate peel is beneficial because it is very rich in antioxidants, with healthy functions on our digestion, metabolism, skin, oral cavity and throat. It works by naturally calming gastrointestinal irritation, and is also useful for draining excess fluids.
Ingredients: pomegranate pericarp of the fruit
Botanical name: punica granatum
Origin: Morocco
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
Ground mace has a more delicate flavor than nutmeg and has various uses in the kitchen. In Indian cuisine, it becomes part of the mix of spices that make up the curry, and in Chinese cuisine, where it is used in both savory and sweet dishes.
whole mace
