Organic green basil 

Selected whole dried leaves at controlled temperature below 45 ° C.

Evokes Italian cuisine. It combines well in tomato dishes, both in salads and sauces. Also in vegetables and white fish. Also used to flavor oils or dressings based on oil and / or vinegar.

Stimulates digestion, appetite and calms the nerves.

Orange blossom from Spain.

It is the orange blossom. It has soothing properties. Beneficial for insomia and nervousness. Use in infusion, with 10 - 15 grams per liter of water.

Organic black Tellicherry pepper.

Made with the selected TELLICHERRY berries from the Kerala region of India.

Considered the best pepper in the world for its aroma of cedar, floral and cherry, with a medium itch.

Organic ground coriander of Italy origin.

Its flavor is sweet and very aromatic.

It is an essential ingredient of curry. Ideal for meat, poultry, vegetables and pickles dishes. It is bactericidal, digestive and stimulating.

Sweet pepper berries

Years ago from Jamaica, nowadays from Honduras or Guatemala.

Crespaella 4 spices.

You can use the "Crespaella 4 spices" to cook "Arròs brut", Mallorcan soups, "escaldums", stews, etc.

Rosemary leaf chopped easily distributed.

It can be used for meat dishes or infusion. It can also be infused with oil. To flavor stews, grilled or baked meats, especially lamb.

It has been hand selected and dried at a controlled temperature below 45 ° C.

Lemon grass organic originating in Spain.

Its flavor is citric and at the same time not very spicy, it must be used in small quantities.

It is carminative, digestive and serves to treat flatulence. Also as an aromatic tonic and to decrease fever.

Organic grain nail from Comoros origin.

It should be used with caution as it is very aromatic and has an intense flavor.

It is essential for many cakes and cookies, as well as for cooked meat dishes and stews.

Pumpkin curry.

You can use this curry in creams, vegetables and white meats.

Ecological ground white pepper.

Made with ripe pepper berries selected from Malaysia from the Sarawak area, which have been soaked and skin removed. It is softer and more aromatic than black. It is used in sausages and fish dishes.