Spices and herbs

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The Spices and aromas come from different parts of plants, leaves, flowers, roots, used fresh or dried. the Turmeric and ginger, for example, are rhizomes, badiane and pepper are fruits, anise and dill are seeds.
Native to Asia and South America, Spices were often an object of lust because they were as rare and expensive as gold. Their trade was ...

The Spices and aromas come from different parts of plants, leaves, flowers, roots, used fresh or dried. the Turmeric and ginger, for example, are rhizomes, badiane and pepper are fruits, anise and dill are seeds.
Native to Asia and South America, Spices were often an object of lust because they were as rare and expensive as gold. Their trade was very successful for centuries until they were finally cultivated all over the world and became commonplace. Some spices such as saffron, derived from the pistil of the crocus, remain a aromatic herb however, quite expensive.
The Spices have significant medicinal and dietary properties for health. Not at all caloric, they are good for the circulation of blood and heart, they facilitate digestion and are diuretic.
In the kitchen, Herbs give flavour and let the flavours of the food express. They allow you to use less salt or fat. Some aromas are households of several spices, such as the raz-el-Hanout, native to Morocco, which can contain up to 50 different spices: cinnamon, spicy black pepper, spicy cumin, ginger, coriander, cardamom and nutmeg are the main ingredients. Spice ras el hanoute is used in sauces for couscous, tagines, lamb stews. and in some honey cakes too
the Tandoori is a spicy blend with the delicious fragrance frequently used in Indian cuisine, just like curry. A typical recipe is tandoori chicken where the meat macerates in a mixture of coconut milk or yoghurt with spice.
the Curry, used mainly in oriental cuisine, refers to a wide variety of spicy preparations. Its yellow color comes from saffron or turmeric, which is used in its composition, it also contains pepper, dried garlic, cinnamon...

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