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  1. Pasquale Bros. - Chiquilin

    Spain (Spain)

    Red Meat, Vegetables, White Meat


    Chiquilín Smoked Paprika is the typical rich and complex Spanish pepper spice with smokey overtones and will release its unique flavor particularly well in paella, beef and lamb dishes or on the grill and roasted vegetables. The Spaniards have developed a particular technique for producing their famous smoked paprika. Dried slowly over smoldering fires fed by local oak for an infusion of greatness, their peppers are steadily driven to their concentrated essence and are then stone ground. The result: A much more complex, pronounced and powerful aroma and flavor than other sun-dried varieties! One note: Since paprika has a very high natural sugar content, be careful not to overcook the spice or it will burn. Add only to dishes when liquids are present and be mindful with high heat. > Learn More

  2. La Ferme - Bovetti Chocolates

    France (France)


    Cocoa powder by Bovetti Chocolats France (200g) > Learn More

  3. La Ferme - Albert Menès

    Madagascar (Africa)


    In spite of vain and numerous attempts of culture, it is finally in Réunion that the Vanilla manages to produce beautiful pods very scented. This is where his name comes from, the island of Reunion being called Ile Bourbon by the royal family of France in the seventeenth century.

    It reveals different notes depending on the variety or provenance. Vanilla Bourbon (Vanilla Royale) exudes hints of caramel.

    > Learn More

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