Spices

Let op: op dit moment kun je via het snelbestellen alleen het grootste formaat van een product bestellen. Als je bijvoorbeeld 5 kg in plaats van 10 kg wilt bestellen, kun je op de productnaam klikken en daar het juiste formaat kiezen. We werken eraan om dit ook in het snelbestellen mogelijk te maken!

Aniseed*
The anise plant (Pimpinella anisum) is a flower bearing plant that belongs to the umbel family. Aniseed is the dried seed of this plant.
Cardamom*
Cardamom (Elettaria cardamomum) is family of ginger and a thatched herbal that is originally from India. Cardamom is the dried capsule of this plant, both the grinded seeds are used as the whole pod that they are in.
Cinnamon* - ground
Cinnamon is a versatile spice that combines well with both sweet as savory dishes. It is mild, sweet and rich of taste, especially a recommendation when you sprinkle it purely.
Peppercorns* - black
To create black peppercorns, the berries are being picked when they are still green and unripe. They are short cooked and dried afterwards. During cooking the skin cracks and the corns become black after drying.
Peppercorns* - four seasons
Tricolore pepper is a mix of black, white and pink peppercorns. The combination of the different peppercorns gives this mix a aromatic, light, spicy, and a little sweet taste.
Peppercorns* - green
To make green peppercorns, the green, unripe pepper berries are plucked and dried afterwards. The taste is herbal and less spicy than black and white peppercorns.
Peppercorns* - white
To create white pepper, the almost ripe pepper-berry is soaked in water until the flesh becomes loose. The remaining seed is being dried.
Star anise*
Aniseed for the western kitchen, is star anise for the eastern kitchen. Star anise (Illicium verum), also called Chinese anise, is a tree or bush that grows in Asia whose dried fruit is used as a spice.
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