04.Spices

Saffron is a highly prized spice prepared from the dried stigmas of the flower of Crocus sativus, a species of the genus Crocus in the family Iridaceae. Saffron is characterized by its bitter taste and aroma. It also contains a carotenoid-like dye called crocin, which gives the food a golden yellow color.

It is a species traditionally classified within the liliaceae family, highly appreciated for its intense and characteristic aroma and flavor. From white to light yellow tones. Available ground, in different granules and flakes.

Allium cepa, is a biennial herbaceous plant belonging to the amaryllidaceous family. It has a sweet and slightly acid taste, with shades from whitish to light toasted. Available in different sizes of granules.

Cumin is a herbaceous plant belonging to the Apiaceae family, whose aromatic seeds are used as a spice. It has a characteristic bitter taste and a strong, sweet aroma thanks to its high oil content. Presentations: ground and whole leaf.

Myristica or Nutmeg tree is a genus of evergreen trees of the Myristicaceae family from the Spice Islands (Indonesia). These trees are the source of two spices derived from the fruit: nutmeg and mace. Intense fragrance and characteristic flavor with sweet touches.

Pepper is the name given to a wide variety of plants (of the genus piper) whose fruit is used as a ground hot spice.