Seasoning
The Providore Seasoning Collection
62 products
62 products
62 products
Fancy Hank's Taco Rub Seasoning - 90g
Regular price $18.00Terre Exotique Arrabiata Mix - 35g
Regular price $10.00Terre Exotique Batak Berry - 20g
Regular price $16.50Terre Exotique Black Cardamom - 30g
Regular price $14.50Terre Exotique Black Phu Quoc Pepper - 70g
Regular price $17.00The island of Phu Quoc is called the "Emerald Island" as it harbours many natural treasures. It is located in the Gulf of Thailand, off the coast of Cambodia. The island has been part of Vietnam since 1945.
Pepper cultivation was introduced in the 18th century by the Chinese. Nowadays, pepper production on the island is very select and only small quantities are produced. In Phu Quoc, only 1.5 tons/hectares are produced, compared to other regions of Vietnam that produce 8-10 tons/hectares.
On the island, all production is done entirely by hand: harvesting, retting, washing, drying and sorting. Most of the pepper plantations are in Cua Duang, the center of the island. The pepper is harvested from February to April. The inhabitants of Phu Quoc island call the pepper "Tiêu" and eat it with seafood and fish, where they grind the pepper with salt and add lime. They also use it for seasoning for all their local dishes.
Phu Quoc black pepper is picked by hand before they are fully ripened and then left to dry in the sun.
With scents of leather and wild yet sugary notes, it is best to grind it using a mortar and pestle to release its flavours. This pepper will delight your pan-fried foie gras, red meats, roast poultry and vegetable gratins.
Terre Exotique Butcher's Blend 30g
Regular price $12.50Terre Exotique Cajun Mix - 60g
Regular price $13.50This ingenious Cajun Mix from Louisiana is simply delicious with potatoes, fish and shellfish!
The French Cajuns are the descendants of the Acadian people, the French from Nova Scotia who were deported to Louisiana by the English during the tragic "Great Upheaval " in 1750. They set up in "bayous" in the Mississippi river, strange and inhospitable marshlands crawling with wild animals, as this was the only place they were allowed to stay.
This mix of spices and aromatic herbs is the ingenious creation of the French who learned how to survive in these hostile lands. It is made from thyme, pink onions, paprika, hot chilli pepper, cumin, black pepper and makes a delicious stock for shellfish, releasing strong, spicy, and very aromatic notes.
Cajun cuisine is a melting pot of French, Creole, African and Spanish cuisine and is one of America’s most varied and richest cuisines, with famous traditional dishes like Jambalaya gumbo made with meat, shrimps or sausages, all just as tasty as each other when prepared with Cajun Mix.
Ingredients: Paprika, coriander, mustard, turmeric, fennel, black pepper, cumin, garlic
Terre Exotique Cloves - 50g
Regular price $13.00These cloves from Madagascar will delight all your tagines, soups, sauces and sticky chocolate cakes!
They are harvested by hand before being left to dry in the sun. This helps to preserve their delicious aromas of burnt wood and bourbon vanilla.
Terre Exotique Coriander Powder - 50g
Regular price $10.50Coriander is an age-old aromatic plant that has been used for centuries in cooking and garnishing.
This coriander powder will open up a whole new culinary experience, and helps to enhance your dishes with a delicious fragrance and zesty note. Best used with seafood dishes and creamy sauces.
Terre Exotique Creole Mix - 60g
Regular price $15.50A mix that is full of the spicy flavours from Réunion Island! This creole mix contains garlic, pink berries, combava and ginger. It has a gentle attack with overriding peppery yet supple sensations. On the palate, it releases sweet aromas and notes of anise.
Its fresh and acidic flavours will enliven squash soup, marinades for skate and sea bream, steamed potatoes or a dish of aubergine with feta.
Use in all your creole dishes: sausage rougail, buccaneer chicken, poultry dodine, duck with mango, roast quails, shrimp skewers, grilled clams…
Ingredients: Pink berries, garlic, thyme, ginger, combava zest
Terre Exotique Cubebe Pepper - 50g
Regular price $13.50Cubebe pepper originates from South-West India. A small tailed peppercorn that is harvested in Indonesia, this pepper is obtained from berries that are harvested before they are fully ripe, then dried and ground.
This pepper is generally used in curry powders and can also eaten on its own by simply chewing the peppercorn.
The aroma has a honey fruity base note with scents of smoked and herbal teas, engulfed by delicate notes of sweet spices and resin. Delicious with all Asian dishes, lobster tails, exotic fruit compotes or a mint chocolate dessert.
Terre Exotique Espelette Chilli Pepper PDO - 40g
Regular price $18.50Terre Exotique Fenugreek - 50g
Regular price $13.00Fenugreek originates from West Asia and Southern Europe and has been grown in India and Egypt for thousands of years.
In Ethiopia, these seeds are one of the ingredients of the renowned "Doro Wat" chicken stew, served with a mixture of mead, offal, hard-boiled eggs and Berbere spices.
This Ethiopian fenugreek will enhance chicken masalas, lentils, mashed vegetables, chicken skewers and marinated poultry.
The seeds are best roasted in a pan or soaked in water before grinding them.
Fenugreek's botanical name "Trigonella foenum-graecum" refers to the triangular shape of the seeds (“trigonella”) and to what it was initially used for ("foenum-graecum" Greek hay). The Romans imported it from Greece as animal fodder (“Greek hay”).
Terre Exotique Garam Masala Powder - 60g
Regular price $13.00Terre Exotique Ginger Powder - 50g
Regular price $15.00Depending 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.
Terre Exotique Green Cardamom - 40g
Regular price $14.50
Green cardamom comes from the rhizome Elettaria cardamom which originally came from the Malabar coast in India. It was introduced to North America at the beginning of the 20th century. The name of its botanical species "Elettaria" means "cardamom seed" in Tamil. It comes from the same botanical genus as ginger, turmeric and Ethiopian Korarima.
Nowadays green cardamom is grown in Guatemala, India, Nepal, Sri Lanka, Costa Rica, Salvador, Tanzania, Honduras and Thailand.
Green cardamom has aromas of eucalyptus and camphor and its strong ripe citrus fruity notes go perfectly with Asian and Oriental dishes.
Once ground, this spice will enchant carrot mashes, chicken tagines with crunchy vegetables, almond and anise cakes or fish served with sauce. It can also be infused in tea or coffee to add a spicy touch.
Best ground with a pestle and mortar to release its full flavour, you can grind both the whole pod or just the seeds.
Terre Exotique Ground Cumin - 60g
Regular price $12.50Originally from the Middle East, cumin has appeared as a smoking spice or used to prepare food. It is of the same family as parsley.
Cumin comes from the fruit of the plant. Before maturity, it is given cuts to its stems and bunches. Suspended a few days, then beaten like wheat, the harvested fruit is then dried in the sun. It has a bitter but warm taste, is slightly sweet, and has a very strong aroma.
Cumin is a great addition to chili con carne, hummus, or a lamb Parmentier.
Terre Exotique Mild Mauritius Massale - 60g
Regular price $13.00The French expeditioner, botanist and colonial administrator Pierre Poivre, was the first to introduce spice plants (nutmeg, cloves and pepper) to Mauritius in the 18th century. He wanted to turn Mauritius into a spice producing island and put a stop to the Dutch monopoly of the spice trade.
Mild Mauritius massalé is a wondrous mix of roasted spices with intense sweet flavours and mild notes of smoked pepper. Its magnificent complex aromas are released as soon as it is slightly heated. Mild Mauritius massalé appeared at the beginning of the 18th century in Mauritius with the arrival of Indian immigrants who brought the recipe with them.
It will enhance home-made vegetable achars (pickled vegetables), sautéed shrimps, fish curry or sausage rougail. It is used to season the famous “Biryani”, a local indo-musulman dish traditionally served at weddings, which is made from basmati rice and marinated meat. It can be mixed with yoghurt as a delicious sauce or added to desserts (doughnuts, rice pudding, fresh orange fruit salad…etc).
Ingredients: Saffron, coriander, cumin, mustard, dholl, rice, fenugreek, black, pepper, cinnamon, clove, chicken curry leaves (Murraya koenigii).
Terre Exotique Mrouzia Tagine Mix - 60g
Regular price $10.00Terre Exotique Nutmeg and Mace - 40g
Regular price $13.00In 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.
Terre Exotique Paprika - 60g
Regular price $11.00This Paprika comes from the Zitava region in Slovakia, where it has been grown and produced traditionally for more than 100 years. Its fairly hot, salty and strong smoky notes give it its distinctive taste together with its outstanding spicy notes.
Aromatic footprint: this paprika's powerful aromatic intensity releases fruity notes of cooked cherries and burnt herbs. Its taste of caramelized meat and its slightly sweet attack will take you by surprise!
Perfect with: Savoyarde cheese fondue, gratin dauphinoise, cream sauce for white asparagus, cream sauce for smoked fish, or infused in red wine in a beef stew.
Best sprinkled over your dishes just before serving. Paprika is also used infused in meat stew (like Hungarian goulash).
Terre Exotique Pimenton de la Vera - 60g
Regular price $13.00Terre Exotique Ras El Hanout - 60g
Regular price $13.00The Ras El Hanout (or Rass el Hanout) is a traditional Moroccan spice mix, essential for making tagines, couscous, and pastillas but it is also widely used in western cuisine. It is quite an amazing mix, containing up to 30 ingredients, depending on the tastes and inspiration of the spice maker who concocts it. However, some ingredients are essential like cumin, cubeb pepper, ginger, nutmeg, turmeric, cinnamon, fenugreek and green anise.
Ras el Hanout literally means “the head of the store”, as only someone who was highly qualified could concoct this complex mix according to the traditional recipe. This mix comes from Morroco’s imperial cities (Fes, Rabat, etc) whose elegance, refined lifestyle and gastronomy are still wide-reaching after more than 1,200 years.
It has spicy, hot, sweet and sour, supple and enchanting flavours, releasing complex yet harmonious notes.
Ingredients: Turmeric, coriander, cumin, black pepper, ginger, cinnamon, clove, green cardamom, allspice, brown sugar, paprika, nutmeg, rose petal
Terre Exotique Red Szechuan Berry - 30g
Regular price $13.50The Szechuan Berry gets its name from the Asian region where it grows: Szechuan, in China. The small berries grow on shrubs with crimson foliage. The berries are initially green, turning red and then brown as they ripen. They open gradually to release the two seeds inside... leaving the tasty husk for us!
Long appreciated in ancient China for its mixture of freshness and heat, its power and also its aphrodisiac properties, the Szechuan berry is even said to have embalmed the walls of the "pepper rooms" of the luxury Chang’an palace with its mesmerizing perfume.
It arrived in Europe in the 13th century when Marco Polo imported it to Venice where it charmed the chefs and enhanced every dish until it fell into culinary oblivion. It returned to fame in the 19th century and since then, has experienced a renaissance around the world, along with the spread of Szechuan cuisine.
Its aromas of lime and notes of dried flowers and acidy cherries go perfectly with foie gras, pan-fried green asparagus and even in desserts such as a sticky chocolate cake.
It is a must-have for any chef or food buff!
Terre Exotique Saffron Neguine Threads - 1g
Regular price $29.50Terre Exotique Saffron Powder - 0.5g
Regular price $16.50Terre Exotique Sansho Berry - 20g
Regular price $24.50Sansho berries come from Japan and are essential to traditional and authentic Japanese cuisine. They have been used since antiquity when they were used to flavour food offered to the gods.
The Japanese believe that Sansho berries were already used in Japanese cooking as far back as the ancient Jomon era (from 15,000 BC up until 300 BC). At that time, Japan was inhabited by hunter-gatherers. Nowadays the Japanese call them "SANAHO" or "HAJIKAMI". Sansho berries are a true gift of nature and are reason enough to warrant a trip to the Land of the Rising Sun.
Sansho berries are harvested south of Kobe in Wakayama prefecture on Honshu Island. The best time to harvest them is in July and August.
Japanese have traditionally ground the dried berries and used it to enhance the flavours of noodles with soup, grilled eel (unagi) or in the traditional 7-spice mix called: "SHICHIMI".
Their delicate citrus scents and notes of mandarin leaves go perfectly with sweet and sour dishes, lobster, poached poultry, exotic fruit salad or sprinkled over sticky chocolate cake. In Japan, one of the local delicacies is Kobe beef with Sansho berries.
Terre Exotique Star Anise - 30g
Regular price $12.00Chinese star anise or badian comes from the eight-pointed star-shaped pericarp of the fruit of the Illicium verum tree, that is grown in four Chinese provinces: Fujian, Guangdong, Guangxi and Yunnan.
Its Chinese name "Bajiao" literally means "Eight horns". In China, this spice is traditionally used whole in infusions or ground and used in the traditional Chinese 5-spice mix.
Star anise or Chinese fennel was introduced to Europe by Marco Polo in the 14th century. It was difficult to obtain in the Middle Ages. It was very sought after and very expensive. It was not until the Renaissance when it was imported by the English that it became widely used throughout Europe.
Star anise is harvested twice a year in China between April and October. All production stages are done entirely by hand and star anise is then dried in the sun.
Star anise has a stronger aniseed flavour than green anise. It can be used whole, ground or cracked to flavour infusions, teas, sauces, stocks and marinades. Grate it over your desserts, grilled beef, pan-fried vegetables and fish to add a hint of creativity to your dishes!
Terre Exotique Steakhouse Spice Blend - 50g
Regular price $14.50Terre Exotique Tandoori Mix - 60g
Regular price $12.00Terre Exotique Timiz Pepper - 35g
Regular price $14.50Terre Exotique Timur Berry - 40g
Regular price $15.00This Nepalese pepper is picked from small trees from the Zanthoxylum armatum species, which grow in the wild in the Mahabharat range. With its fresh and citrus notes, it is easy to see why some call it the grapefruit pepper. This little berry is used in all dishes from the Teraï lowlands of southern Nepal.
Known as the birthplace of Buddha, it is amongst the Tharu villages of thatched mud huts that these thorny bushes unfold their treasure at altitudes of 2,000m.
Its exotic notes and aromas of candied lemon, grapefruit and lemongrass enhance scallops, roast lobster served with citrus butter, chicken or a simple citrus fruit salad.
Sprinkle it cracked lightly into your dishes just before serving.
Terre Exotique Turmeric Powder - 60g
Regular price $10.50Terre Exotique Tzatziki Spices Mix - 30g
Regular price $12.50This 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
Terre Exotique Vegetable Spice Blend - 60g
Regular price $12.50A 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.
Terre Exotique Voastsiperifery Pepper - 50g
Regular price $19.00Terre Exotique White Mustard Seeds - 90g
Regular price $8.50Terre Exotique White Penja Pepper - 70g
Regular price $17.50White 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.
Terre Exotique White Sarawak Pepper - 70g
Regular price $13.00White 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.
Terre Exotique Zathar - 70g
Regular price $10.00Zaatar (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.