Mexican pimento is mainly used in stews, but it's worth trying in various sauces, meatballs and baked potatoes.
In our store, you will find it either grainy or crushed.

Cassia or Indonesian Cinnamon is an evergreen tree widely cultivated in Southeast Asia.
It has a dark brown color and its wood is thick, solid, with few and dense layers and it doesn't break easily.
Use it in your food, sweets and drinks to give them color, taste and aroma.


Also find in our store a cinnamon stick in any size that suits you (6 cm, 8 cm, 15 cm, 20 cm, 25 cm) and also Indonesian cinnamon powder.

Celery is a common plant.

Its stems are hollow, it has interlaced leaves and white flowers and forms a large round bulb.

In cooking, it is used in recipes with pot meats mainly, in soups, risotto and also oily foods.

Red long pepper is an ancient, but relatively unknown spice.

It originates from India, and is used extensively in Ancient Greece and Rome as a medicinal and culinary ingredient.

They look like small, dried cones, like small pine nuts. Their flavor is warmer and deeper than black pepper with notes of cinnamon, nutmeg, cardamom and sometimes licorice.

They have a persistent spicy aftertaste, but not as "hot" as chili.

To use it, you break the peppercorns into pieces (with a mortar or grinder) before using them. They do not grind easily in a regular pepper mill.

Add them to broths or sauces for a more complex flavor, and in marinades for meat.

Also try in mulled wine or teas with cinnamon and cloves.

Cream of tartar or tartaric acid, (crème de tarte), is white crystals which are obtained from the dregs of wine (tartar).

It is used in confectionery in powder form, and it functions as a thickener for cakes and pudding.

It is also used in spoon sweets to prevent the syrup from becoming sugary.

Finally, it is used in combination with citric acid to increase the sourness of the wine.