Cochlearia is a plant known since ancient times. In fact, Pythia had confided in Apollo that this root was worth its weight in gold!

Besides being a herb, it is also a very nice seasoning for meat and fish.

The black pepper, the most classic and famous spice.

It has the most intense aroma and the most full flavor, hot and quite spicy.

Black pepper goes with all foods and all cuisines.

Nutritional yeast is used to give a rich texture to sauces, savory creams, velouté soups, béchamel, mashed potatoes, the famous mac & cheese.

It has a cheesy taste and can be sprinkled even on pasta.

It is a rich source of protein, vitamins, minerals and trace elements, which makes it especially popular in vegetarian and vegan diets.

The dill is a one-year plant, wild, aromatic plant. Chewing dill leaves fights bad breath.

In cooking, it is used in salads, pies, pickles and sauces, fish and various soups, artichokes, with white meat, especially in food with lemon sauce.

Caraway, also known as meridian fennel and Persian cumin, Cumel, is a native plant up to 1 meter tall, with thin leaves and white flowers.

Its aroma and taste is more delicate than the common cumin.
It is especially used in Czech and German cuisine.

Characteristic recipes are the beer-braised leg with caraway seeds, and the pumpkin soup or plain roasted pumpkin with caraway.