Very utilitarian gadget... ideal for nutmeg, chocolate, garlic...

Mustard seeds have been known since ancient times and were mainly used as a medicinal plant.

It is commonly used by many chefs in sauces, or in the preparation of mustard in combination with white seeds.

Devil's Dung is used in Indian cuisine.

It gives a taste similar to leek and garlic.

You can use it in the preparation of green rice, spinach rice, yogurt sauce, grilled fish, meat and fish marinades, etc.

Tip: You can make an easy sauce with mustard and mayonnaise and add curry and devil's dung. Perfect dip for chicken nuggets...

A legend from the 17th century says that the King of Portugal, at the altar of healthy trade relations with India and Europe, banned the importation of Kubemba pepper from Java, Indonesia.

No one knows if it is actually a myth or reality, however it could explain the elimination of the use of Qubeba and the increase in the use of black pepper during the 16th century.

Kubeba grains are harvested before they are ripe and each one has a small stalk at its base.

A favorite pepper of chefs and gourmet kitchens with a mild pungency and a flavor reminiscent of something between pepper and spice.

Its refined taste goes perfectly with meat and vegetables and is ideal for Asian, Indian and even Chinese cuisine!

Long grain pepper is one of the most photographed spices because of its impressive appearance.

It is mainly used in Indian cuisine and less in European cuisine for the preparation of pickles and very spicy dishes.

Its aroma is reminiscent of black pepper, but its heat is milder.

FOTSI spices recommend you to decorate your friends' plates with long pepper and... let them search!