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Black cardamom has a punchy sharp tannic attack releasing flavours of menthol and camphor.

Once opened, this spice from the Himalayas exudes complex aromas of smoked Chinese tea, resin and sweet spices.

It spices up fish stock or fruit compote. Remove the seeds from the husk before cooking. Best ground and used just before serving.

Depending on where it comes from, the spiciness and aroma of gingers can vary. This perennial tropical plant is a tuber or rhizome which is part of the same botanical family as cardamom, turmeric and Ethiopian Korarima.

This Nepalese ginger is harvested by hand in the Mahabharat range, at altitudes of 2000m. Its outstanding freshness is accompanied by sweet lemony flavours.

Perfect with sweet potato mash, King prawns, home-made jam, fruit salad and wok-fried vegetables, this spice is widely used in Creole, Asian, African and Indian cooking.

Called “Africa in the Eyes of Asia”, Madagascar is an island of giant trees, strange animals and indigo blue lagoons. The Ifaty salt works are located in a small corner of paradise on the southwest of the island, far from any pollution. Semi-nomadic fishermen - the Vezo, live there in symbiosis with the lagoon.

Unfortunately, these “sea gypsies” have seen their resources diminish, and have thus turned towards developing salt, the other treasure of the sea.

The nectar of salt marshes, fleur de sel is white and pure. It is the fruit of delicate artisanal work and ideal climatic conditions that occur together in Madagascar—plenty of sun, sea, and wind. It forms on the surface of clay ponds when the water evaporates under the combined action of the sun and wind.

The quality of fleur de sel depends on the manner in which it is harvested and the care that is taken with drying and storage. In Ifaty it is harvested or, more precisely, gathered, by hand - resulting in a delicate and elegant salt. 

In the 15th century, nutmeg could only be found in the Moluccas archipelago on the volcanic islands of Banda in Indonesia. For many years it was highly sought after by the European colonial powers. The Portuguese were the first to colonize the archipelago in the 16th century followed by the English with the East India Company and then the Dutch East India Company (VOC).

In 1665, the Dutch managed to chase the British off Run island (Moluccas archipelago) and set fire to all the nutmeg trees to keep the monopoly of trading nutmeg. The English fleet furiously fought for Run island against the Dutch. In 1667, the treaty of Breda put an end to the bloody battles between the two major colonial powers: the Dutch gave the English Manhattan (Nieuw Amsterdam) in return for Run island.

Later on, the nutmeg tree was introduced to Grenada, India, the West Indies, Madagascar and Sri Lanka.

Nutmeg is surrounded by a thin coating called mace, which is sweeter and more delicate than nutmeg, yet slightly peppery. Grind with a pestle and mortar to add a hint of creativity to your cream desserts, fruit compotes, roast pike-perch or grilled chicken with ginger.

Grate nutmeg to flavour white sauces, gratin dauphinoise, mashed or fried potatoes.