Cajun is a spicy blend typical of Louisiana (USA). Suitable for all types of red meat and game, it adds something extra to shellfish.

Ingredients: paprika, oregano, garlic, pepper, thyme, onion, nutmeg.

Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.

Ingredients: coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli, cloves , spicy paprika.
Origin: India

Official recipe that the English settlers have perfected, with the help of local cooks, to adapt it to British tastes and recipes.

Ingredients: coriander seeds, turmeric, fennel, salt, cumin, garlic, fenugreek, laurel, cloves, chilli.
Origin: India

Packaging: 40g / 150g stackable airtight pet jar.
Packaging: 250g / 1000g kraft bag with zip to save freshness.

The Ethiopian curry is the most traditional and emblematic blend of spices and aromatic of Ethiopian and Eritrean cuisine. It is a fairly spicy spicy mix with smoky and musky notes.

Ingredients: chilli, salt, cardamom, garlic, turmeric, paprika, ginger, ajowan, basil, abyssinica lippia, thymus, fenugreek, cinnamon.

The green curry paste used throughout Thailand is a small delicacy rich in flavor and aroma that would be a shame not to experience this wonderful blend of spices.

Ingredients: peroncino, spinach, lemongrass, garlic, salt, shallot, galangal, shrimp paste, kaffir lime, coriander.
(this product may contain traces of fish)

If you like spicy cuisine then Thai red curry paste is an ideal condiment to enhance your taste buds, giving a boost of energy to your soul and your mood.

Ingredients: chilli pepper, tomato, lemongrass, garlic, salt, shallot, galangal, kaffir lime shrimp paste, cumin. (this product may contain traces of fish)
Origin: Thailand

Spice blend used throughout Thailand. Intense green in color, it is a delicacy rich in flavor and aroma, with an intense and fruity smell. It is used for stews with meat or fish, vegetarian soups, or for typically vegan dishes.

Ingredients: green coriander, turmeric, leek, parsley, ginger, garlic, brown sugar, kummel, fenugreek, pepper, dill, chili, onion.

A particular Curry, left whole to be pounded in a mortar when needed. Originating in the Goa area, it has a full-bodied and moderately spicy hot blend.

Ingredients: kummel, turmeric, galgant, Jamaica pepper, cloves, chili, mustard, coriander, ginger, fenugreek, fennel.
Origin: India

Of Indonesian origin, curry has become a fundamental ingredient even in western recipes. It will enrich the flavor making a pleasant tantalizing aroma in all your dishes.

Ingredients: basil, fenugreek, Jamaican pepper, cardamom, cinnamon, fennel, cumin, celery, salt, chili, cloves, turmeric, coriander, garlic, ginger, rice, detrosio, mustard.
Origin: Indonesia

Ingredients: lemongrass, ginger, pepper, chilli, coriander, cumin, turmeric, fenugreek seeds, paprika, mustard seeds.

This spice mix is ​​complex and with multiple tones on the palate and smell. Perfect for flavoring fish, meat and vegetable dishes, and especially vegetarian dishes. Take advantage of the spiciest and most intense Indian flavors, which come directly from the culture of the Malabar region, on the southwest coast of Kerala.

Ingredients: turmeric, chili, garlic, ginger, fenugreek, cinnamon, basil , pepper, fennel, rice, cardamom, dextrose, kummel, cloves, salt, mustard.

Ras el hanout literally in Arabic "head of the grocery store" is a mixture of about 30 different plants. It can be considered North African Curry. Excellent in stews and fish and chicken dishes in a pan. Appreciated in lamb dishes and couscous.

Ingredients: rose hip, long pepper, turmeric, cloves, anise, cumin, nutmeg, cinnamon, cardamom, ginger.
Origin: Morocco