Agar-agar - 150g
Balsamic vinegar of Modena - 50cl
Basil oil - 50cl
Belem black pepper - 160g
Black cardamom from Sapa Vietnam - 100g
Black curry - 220g
Black pepper from Phu Quoc - 200g
Black peppercorns - 167g
Black rice vinegar - 50cl
Black truffle oil - 50cl
Blue poppy seeds - 200g
Candied lemon for tagine - 120g
Caraway seeds - 150g
Cayenne pepper powder - 150g
Ceps oil - 50cl
Cinnamon sticks from Yên Bái Vietnam - 100g
Cloves from Lang Son Vietnam - 120g
Colombo powder - 180g
Coriander seeds - 80g
Crazy salt - 215g
Crystal ginger pieces - 600g
Dehydrated pink berries - 45g
Fennel seeds - 117g
Fenugreek seeds - 250g
Fire spice mix - 70g
Freeze-dried green pepper - 40g
Garlic in petals - 70g
Ginger powder - 150g
Grape seed oil - 25cl
Green Jalapeno pepper - 80g
Grilled sesame with yuzu - 115g
Hawaiian black salt - 310g
Hemp seeds - 150g
Hibiscus petals - 140g
Himalayan pink salt - 330g
Juniper Berries - 100g
Kalamansi pulp vinegar - 10cl
Kampot black pepper - 200g
Kampot red pepper - 200g
Kampot white pepper - 200g
Kashmiri pepper | Cashmere pepper - 125g
- New
Lavandin flowers - 40g
Lime oil - 50cl
Liquorice sticks 15cm - 150g
Long green salted pepper - 160g
Long Java peppercorns - 130g
Madras curry - 150g
Maniguette "grains of paradise" - 220g
Mélange Dukkah - 140g
Mill - Himalayan pink salt - 100g