Spices

The laurel is found as a shrub or small tree.
Its smell is aromatic and its taste is a little bitter.
The leaves are used in cooking (it flavors foods like pulses but is removed after cooking and not eaten).
Its oil is used for hair strengthening.

The leek is a herbaceous, biennial, native plant related to the onion.

It is used in soups, as a supplement to potatoes, with rice, while it is also used in sauces.

It is one of the most important ingredients of the sausage!

Mixture ideal for fish, roasts, sauces...

Slightly spicy with a special rich aroma and taste...

White pepper, uncut, with lemon from the Malabar coast.

Lemony and peppery together, with a particularly bright dark yellow color.

A spice that, in addition to flavoring your dishes, can decorate your kitchen or your table.

Linseed is considered one of the most popular superfoods.

It is rich in nutrients and has beneficial benefits.

Add 1-2 teaspoons to juices and smoothies, soups, salads, yogurt with cereals, and even sauces.

You can even replace some of the flour you use to make bread with ground linseed.

You can also sprinkle some seeds on the boiled vegetables to make them a little more crunchy.

Linseed is considered one of the most popular superfoods.

It is rich in nutrients and has beneficial benefits.

Add 1-2 teaspoons to juices and smoothies, soups, salads, yogurt with cereals, and even sauces.

You can even replace some of the flour you use to make bread with ground linseed.

You can also sprinkle some seeds on the boiled vegetables to make them a little more crunchy.

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!

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.

Flavor your soups and salads!

Add it to broth for a special aroma and taste!

And in general... enjoy it!