Saffron is a spice widely used in oriental cuisine in the preparation of meat, fish and rice dishes; also popular for flavoring desserts and drinks. The intense and persistent aroma of saffron, and the bitter taste that characterizes it, make it a prized spice, among the most precious and expensive in the world. In Italy, the use of saffron on risotto alla milanese is well known.
Garam Masala spice blend is believed to contain a balance of all six flavors. It has sweetness, heat, spiciness, and a hint of floral nuances. When these spices combine, they create a special blend, adding incredible depth and complexity to a wide array of traditional dishes and creative recipes.
Ingredients:
Cinnamon, Cumin, Nutmeg, Coriander, Black Pepper, Cloves, Bay Leaf.
Fennel as an officinal herb, is an excellent remedy for digestive problems, and in consideration of these beneficial virtues towards the digestive system, it can be very useful for those who have abdominal bloating and aerophagia problems herbal teas, decoctions and infusions prepared with the seeds of this vegetable.
Gomasio is a Japanese condiment made from toasted and chopped sesame, used in cooking to flavor first and second courses, soups, salads and delicious sauces. It represents a beneficial aromatic solution, compared to common table salt: it contains less sodium and provides the body with various nutrients. The version of black gomasio includes dark sesame rich in antioxidants and minerals.
Fennel as an officinal herb, is an excellent remedy for digestive problems, and in consideration of these beneficial virtues towards the digestive system, it can be very useful for those who have abdominal bloating and aerophagia problems herbal teas, decoctions and infusions prepared with the seeds of this vegetable.
Ground star anise is a real antibiotic from nature. The most interesting active ingredient present in star anise, called anethole, has also shown anti-inflammatory properties. From the extraction of its essential oil it is used in medicine and herbal medicine for the preparation of drugs and natural remedies.
This extraordinary onion powder with a thousand properties and a thousand benefits, is ideal for enriching any type of dish. Excellent detoxifier for our body, it has always been considered in the kitchen, as a food that cannot be missing for its taste and flavor, creating healthy dishes that are good for you.
We can define paprika as a spice that is good for the body and good mood, stimulates the palate and satisfies originality in the kitchen. An ingredient that gives a pungent and intense flavor to dishes, with smoky notes perfect in many preparations - especially meat and vegetables. In addition, paprika contains multiple compounds that offer benefits to our body.
This type of paprika gives the typical flavor of red pepper, of which it represents a dried version and reduced in the form of crunchy flakes. Typical of Mongolian cuisine, it lends itself well to the preparation of various recipes, particularly tasty as a spice for stews, baked goods, pizzas, raw salads and cheeses. Recommended for cooking in the preparation of various first courses to flavor their taste. The version of the refined paprika in flakes is convenient and can also be used in considerable quantities; otherwise you risk giving a weak contribution to the dish.
Green paprika flakes lend themselves very well to the preparation of various recipes. Green paprika flakes is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for raw salads, or it can be cooked in various first courses.
The catmint also called Roman mint, is used and known mainly to flavor the Roman artichokes. Ulite to flavor tomatoes with rice or in vegetables au gratin. It releases a slightly more delicate flavor than peppermint.
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.
