Seasoning

Turmeric is used as a spice, and is widely used in spice mixes like curry or masala and is also used as a food colouring and in olden times was used as paint. It comes from Sud-East India and is grown widely in Asia and Africa.

Turmeric is a wonderful yellow-orange rhizome, with peppery musky aromas. It comes from a tropical plant from the same family as ginger.

It goes through many long stages of processing; once it has been cleaned and cut, it is boiled to remove the skin and then peeled, dried and finally, ground into a powder.

In La Réunion, this local saffron is essential for fragrant traditional dishes, where it shines not only by its powerful colour but also by its health benefits.

This turmeric from Madagascar is harvested from July to October by the Bezanozano people. "Tamotamo" in Malagasy means turmeric. It is traditionally used on the island to spice up rice pudding or the local flan "Koba" made of banana puree and rice flour.

Turmeric is used in many spice mixes in Indian, West Indian, Nepalese, Thai or North African cuisine: curry, tandoori, vadouvan, Colombo, ras-el-hanout. In ancient times it was traded on the spice route between the West and the East.

This mix is perfect for making a delicious tzatziki sauce.

Simply mix 1 teaspoon of this blend mixed with Greek yoghurt with freshly cut cucumbers to taste, and it's ready to be served!

Ingredients: Dill, garlic, combava, shallot, salt

A collection of easy-to-use spices for everyday cooking. These spices will brighten up all your daily dishes. This Vegetable spice blend is made with garlic, basil, coriander, turmeric, cumin, mild chilli, cinnamon, white pepper and cloves.

Add it to your vinaigrette, pan-fried vegetables, wok stir-frys or gratins!

This blend is perfect when used in cooking or sprinkled just before serving as a seasoning on lightly grilled vegetables. 

Viking salt is apparently a culinary heritage of these formidable warriors. In love with adventure, riches, and war, the Vikings, aboard their fearsome longships, conquered Europe, Russia, the Mediterranean coast and the northern part of the American continent in the 10th century!

Viking salt from Egersund (a charming Norwegian fishing port on the edge of the majestic fjords) is a mixture of salt, curry and black pepper. The recipe had initially faded into obscurity but was recently rediscovered and recreated. 

It has an intense, smoky aroma, reminiscent of the forests of the Great North and of sea spray. Both strong and delicate at the same time, it goes well with potatoes, hard-boiled eggs and, of course, salmon.

Its name comes from "Voa" which means fruit in Malagasy and "Tsiperifery" which is the name of the plant. It's a very rare pepper that is harvested by hand by the local Malagasy villagers from June to August.

Voatsiperifery grows in the wild in the tropical forests of South-East Madagascar. It is difficult and dangerous to pick as the creeper grows as high as 30m and the berries only grow at the top seeking the sun. The pepper's flavour has a fruity base with strong notes of burned herbs. It makes a delicious companion for all your chocolate desserts, and adds a toasty peppery kick!

Crunchy, bitter and sweet!

These mustard seeds are spicy with sweet notes. Add a few to enhance red meats in a mustard sauce, home-made canapés, tomato salads, a fillet of white fish or pan-fried potatoes.

These seeds are best toasted lightly in a pan before grinding. Do not use any oil while toasting and stir well to avoid burning them.

White Penja pepper is considered a grand cru pepper, and it is harvested when ripe in the province of Moungo, before being dried in the sun.

All the production stages (harvesting, retting, washing, drying, sorting) are entirely carried out by hand, mainly by the experienced hands of the local village women. Penja Pepper has recently gained a global gastronomic reputation. In 2014 it became the first product of the African continent to obtain Protected Geographic Indication status (PGI).

The volcanic soils of Penja give the white pepper its fresh aromas of menthol and camphor. Crack it roughly with a mortar and pestle to release its long-lasting flavour.

White Sarawak pepper is grown in the North of Borneo in the Malaysian part of the island (Province of Sarawak). The pepper plants grow in the heart of the rainforests where the famous Borneo orangutangs live.

Sarawak pepper has been awarded Protected Geographic Indication status (PGI). The pepper is harvested from April through until September with its peak in May and June. This pepper is great with seafood dishes, such as pepper crabs and grilled dishes. 

Zaatar (or Zathar) is a spice mix from Byblos in Lebanon, one of the oldest towns in the world, founded in 5000 B.C. During the 3rd century B.C. Byblos traded extensively with Egypt exporting cedar wood needed for Egyptian shipbuilding, resin for mummification, wine and papyrus.

The Phoenician city was an inevitable economic, political and cultural crossroads. When Alexander the Great arrived, its Semitic name “Gebal” was replaced by “Byblos” from “biblion” in Greek which means scroll, due to the papyrus scrolls exported from Byblos. This is also where the name of the Bible comes from.

Zaatar is very widely used in Lebanon, in Syria and throughout the Mediterranean. It is made from 3 ingredients which are highly typical of the Middle East, sesame, thyme, sumac, and is traditionally eaten as a mezze with bread which is dipped in olive oil and then in zaatar.

Deliciously simple, it’s perfect for your pre-dinner drinks. Its acidic, aromatic and slightly salty taste is also ideal for enhancing white meat and poultry. It can also be used in marinades, and its lemony warmth will complement your fish dishes. Use it in cooking, or simply for seasoning at the table, you won’t regret it!

Ingredients: Sumac, golden sesame, white sesame, thyme, salt.

Made with olives grown on the banks of the Murray River, where the Mediterranean climate and fertile red soils guarantee premium quality.

Our Extra Virgin Olive Oil is cold pressed within hours of harvesting, so they retain their character and health benefits, then they are skilfully blended to meet the flavour profile of each oil.

A blend of the estate's most robust olive varieties, this oil is packed with deep fruity aromas and full-bodied flavours.

Rich and appealing, this oil is best enjoyed when drizzled over pasta dishes or salad leaves, added to tomato-based sauces or simply for dipping crusty bread.

Made with olives grown on the banks of the Murray River, where the Mediterranean climate and fertile red soils guarantee premium quality.

Our Extra Virgin Olive Oil is cold pressed within hours of harvesting, so they retain their character and health benefits, then they are skilfully blended to meet the flavour profile of each oil.

A blend of the estate's lightest olive varieties, this oil has beautiful ripe fruit and apple notes and a distinct sweetness on the palate.

This subtle and versatile oil is the ideal cook's companion for stir-frying, BBQs, baking, sauteing, roasting and emulsion sauces like mayonnaise.

Made with olives grown on the banks of the Murray River, where the Mediterranean climate and fertile red soils guarantee premium quality.

Our Extra Virgin Olive Oil is cold pressed within hours of harvesting, so they retain their character and health benefits, then they are skilfully blended to meet the flavour profile of each oil.

A blend of the estate's leading olive varieties, this medium-bodied oil has appealing fresh fruity aromas and rich penetrating flavours.

This multi-purpose fruity oil is ideal for sauteing, grilling, roasting vegetables and making salad dressings or simply for dipping crusty bread.