This chili pepper produces a unique spice, thanks to the smoking process. The Jalapeno variety is particularly tasty, capable of giving a lively flavor, with a high degree of spiciness but versatile for any type of dish. Exuberant on meat, fish, vegetables and fillings, the green Jalapeno chili pepper enhances the flavor and stimulates the appetite.
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.
The dish is known all over the world, but it is not paella if it does not include this mix of aromatic and delicate spices - suitable for both fish and meat paella. The amount of spiced mixture is subjective based on taste, you can try it with a teaspoon and then adapt it to your paella recipes!
Similar to spicy Indian curry, Masala is used to season white pork and lamb, with an aromatic touch and balanced in flavors. Born in Mauritius, with a recipe handed down over time, it can give a versatile touch among the many flavors that reach the palate, to be creatively modulated in your recipes, based on the dish you prepare.
Vanilla is mainly for flavoring desserts and for making excellent creams. The aroma is given by the presence of vanillin with antioxidant properties which helps maintain a young organism by counteracting the action of free radicals. It is also useful for fighting stress and defeating insomnia.
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
