Spice blend for a chai-style tea without the black tea. Ingredients: cardamom, ginger, black pepper, cinnamon, fennel, cloves, chicory root, aniseed. Use: infuse for 5-10 minutes. Price: 12.00/100 g.
Spice blend for a delicious, stimulating infusion without black tea. Ingredients: ginger, cinnamon, cloves, star anise, hot pepper. Use: infuse for 5 to 10 minutes. Price: 12.00/100 g.
Refreshing, vitalizing herbal tea. Ingredients: cinnamon, liquorice, ginger, fennel, cardamom, orange zest. Use: infuse for 5 to 10 minutes. Price: 12.00/100 g.
Energizing, stimulating caffeine-free herbal tea. Ingredients: ginger, coriander, cardamom, turmeric, cloves, nutmeg. Use: infuse for 5-10 minutes. Price: 12.00/100 g.
Soothing, balancing herbal tea. Ingredients: cinnamon, liquorice, ginger, fennel, cardamom, coriander, rose. Use: infuse for 5 to 10 minutes. Price: 12.00/100 g.
Greek mountain tea or "Tsai Vounou" is very popular in Greece, and is made from the leaves of a plant of the Sideritis species. Prepared by decoction: lightly boiling the plant. It's best drunk in winter, but can be enjoyed cold with ice cubes in summer. Add a little honey and a few drops of lemon. Price: 12.00/100 g.
A delicious, multi-talented plant for both culinary and medicinal use. Price: 12.00/100 g.
A treasure trove of herbal tea, rich in minerals, vitamins, trace elements and chlorophyll. Depurative, diuretic, anti-rheumatic, anti-inflammatory, remineralizing, anti-oxidant, Price: 8.00/100 g.
Use: infuse for 5 to 15 minutes. Ideal for breathing, coughs, flu and sleep. Detoxifying and antioxidant properties. The queen plant of Ayurvedic medicine! Origin: Nepal. Price: 12.00/100 g.
Use: meats in sauce, salads, mulled wines and herbal teas. Gives personality to fougasse, polenta, eggplant and potatoes. A digestive herbal tea, it is also excellent for sore throats. Price: 12.00/100g.
Use: infuse for 5-10 minutes for a fresh, pungent herbal tea. Price: 8.00/100 g.
Use: pastries, infusions, white meats, fish, shellfish, rice, pasta, potatoes. Origin: Madagascar. Price: from 26.-/per 100g.
Also known as lemon-grass, it can be used in Asian cuisine, marinades, fish, seafood, poultry and for making sorbets. Use: blends with ginger, coconut, garlic, shallots and chillies for fish and meat marinades. Also makes a thirst-quenching herbal tea. Origin: Thailand Price: 12.00/100g.
Use: Pastries, gingerbread, herbal teas, soups, sauces, game and salads. Excellent as an infusion for its digestive and stimulating qualities. Price: 8.00/100g.
Uses: pork, chicken, duck, leeks, pumpkin, soups, rice, digestive herbal tea. Price: 10.00/100g.
A wonderfully aromatic spice, it enhances rice dishes, curries and desserts. Also used in bouquets garnis, gingerbread and apple jellies. Origin: Guatemala. Price: 16.00/100g.
Use: bouquet garni, gingerbread, pastries, apple jelly, game and red meat dishes. To take full advantage of its flavor, it's best to grind the seeds just before use. For a stronger, smokier aroma, grind them with the bark. Origin: Nepal. Price: 16.00/100g.
Spice blend for a delicious, stimulating infusion without black tea. Ingredients: ginger, cinnamon, cloves, star anise, hot pepper. Use: infuse for 5 to 10 minutes. Price: 12.00/100 g.
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