Introduction : une signature aromatique simple, lisible et terriblement efficace Le zaatar bio est un mélange emblématique de la cuisine levantine. Il associe du thym ou du thym sauvage, du sumac au profil citronné et des graines de sésame grillé. Chez Place des Épices, nous sélectionnons des matières premières certifiées bio, fraîches, assemblées à la […]
Depuis sa création, Place des Epices explore les saveurs du monde. poivres rares, épices bio, mélanges aromatiques et ingrédients d’exception composent depuis des années l’univers de la marque. Mais derrière les épices se cache une autre passion, plus discrète mais tout aussi profonde : le thé. Aujourd’hui, cette passion prend une nouvelle dimension avec le […]
Un ingrédient double usage, entre goût et soins naturels L’huile de nigelle bio, aussi appelée huile de cumin noir et issue de Nigella sativa, s’invite dans les cuisines familiales et professionnelles pour sa personnalité poivrée et sa grande polyvalence. Chez Place des Épices, nous privilégions une huile pressée à froid, fraîche, avec une traçabilité claire […]
l’arganier : une relique millénaire au cœur du maroc l’arganier (argania spinosa), surnommé « arbre de vie », est un témoin vivant de l’histoire naturelle. cette espèce rare, vieille de 80 millions d’années, couvrait autrefois de vastes étendues d’afrique du nord. toutefois, les glaciations quaternaires ont presque entraîné sa disparition. seule la vallée du souss, […]
Géoconscience : un nouveau regard sur le territoire « Géoconscience » est une réflexion novatrice sur notre rapport à la Terre. Maxime Blondeau y introduit le concept de « géoconscience », une forme de conscience géographique qui nous pousse à repenser notre manière de percevoir, d’utiliser et d’interagir avec les territoires. En mélangeant des approches scientifiques, poétiques et visuelles, […]
A wide-ranging debate, but a simple reality: spices have a harvesting time. In fact, spices are flowers, bark, buds, roots and other leaves, parts of plants that are harvested at a very specific time, which varies according to the plant species. Unfortunately, when you [...]
Well, after 3 hours of inspection as we do every six months, Place des Epices has once again received a favorable opinion from our certifier Ecocert. They give us a special mention for the quality of our traceability, which is something we're very proud of, since it's been one of our credos since the company was founded. [...]
Spring is here, and I'd like to take this opportunity to offer you an overview of Rub(s)...for parties and, of course, lunch 😉 What is a Rub? Rub in English means to rub. So we're dealing with spices to rub... on meat or fish. What do you have in mind? [...]
Superb report on pepper on France 5 on Sunday evening, on replay until March 1, 2020. Don't hesitate to watch it, it's quite short and explains perfectly why it's important to consume organic, fair trade and especially spices, which all too often concentrate cocktails of pesticides in conventional agriculture. A beautiful [...]
We are extremely proud to have been unanimously accepted by the Collège Culinaire de France as an Artisan de qualité. As passionate about gastronomy as we are, to be recognized by such exceptional men as Alain Ducasse, Joël Robuchon, Alain Dutournier and Thierry Marx as one of the fifteen founding chefs is a rare privilege [...].
Masala chai, or "spiced tea", is renowned for its abundance of comforting spices. There are many variations of chai spices, depending on region, family tradition and individual preference. Here's a guide to the Masala chai spices used in India and elsewhere. Main organic spices in Masala chai These spices are found in almost every [...]
In 120 hours, the garlic is totally transformed, going from white to black and from hard to soft. The temperature is a constant 80 degrees day and night, and the humidity is 85/90%, with the first 24 hours at almost 100%. Some heads have [...]
Marathon runners tend to drink this beverage on a daily basis for a reason. This is what we call an effort drink or isotonic drink, with the difference that in our recipe we won't be adding maltodextrin-type sugars (slow sugars excellent for endurance and recovery). With these high [...]
Kuro Nikkoku is the Nipponese name for black garlic. Of Korean origin for some, Japanese for others, black garlic leaves no one indifferent when you see it, but above all when you taste it. Black garlic has been used for thousands of years in Asian cuisine, and particularly in Japanese cuisine, where it [...].
You either know Vadouvan or you don't. If you've tasted it or smelled it once, you'll never forget it! If you've tasted or smelled it once, you'll never forget it! Its unique, bewitching fragrance will leave you breathless, and its musky, amber, smoky, sweet and salty taste is inimitable. What is vadouvan? Vadouvan is [...]
Finding quality, pure-origin organic peppers is no easy task. Today, we're delighted to expand our range of organic peppers and introduce them to you. From Africa and Asia, these new black peppers come from East Africa (Tanzania), southern Sumatra and south-west India (Malabar and [...]).
In India, sesame seeds are considered a symbol of immortality, and perhaps this is one of the reasons for the exceptional longevity of the Japanese, whose gomasio is one of their flagship condiments? What is gomasio? On paper, nothing could be simpler: sesame seeds and salt. But not just any sesame [...].
It's the new discovery of top chefs, but little known to the general public: loumi. But what is loumi? Loumi is originally a lime that has been scalded and then dried in the sun for several days. It's better known as lemon [...].
Pourquoi choisir des épices bio et responsables ? Le choix de consommer des épices bio et responsables n’est ni une mode, ni une tendance passagère. C’est une démarche cohérente avec une alimentation quotidienne plus saine et plus respectueuse du vivant. Aujourd’hui, de plus en plus de consommateurs privilégient des fruits et légumes issus de l’agriculture […]
Here are some explanations to help you understand what a spice is? a. What parts of plants are eaten in spices? the root: - turmeric, ginger, galangal the fruit : - vanilla, chillies, cardamom the fruit casing : - false peppercorns - mace (nutmeg) [...] [...] [...] [...] [...] [...] [...