Expert Technique

Saffron is the most expensive spice in the world: never throw it directly into a dry or boiling dish!

1. Take 3 to 4 Negin Saffron pistils per person.
2. Let them steep in a small container with 2 tablespoons of warm water (or warm broth) for at least 15 to 20 minutes before cooking. The water should turn golden yellow.
3. Pour this infusion (including the pistils) at the very end of cooking into your risotto, paella or custard to release the maximum aromas of honey and hay.

Ingredients & Preparation

• 2 tbsp of the Tandoori blend from the box
• 1 plain yogurt (ideally Greek or stirred)
• The juice of half a lemon, 1 tbsp of oil, salt
• 4 chicken breasts, whole or in pieces

1. Mix the yogurt with the tandoori, lemon juice, oil and salt. The yogurt helps protect the spices from oven burn while tenderizing the meat.
2. Generously coat your chicken pieces.
3. Let marinate for at least 2 hours in the refrigerator (overnight is ideal).
4. Bake at 200°C or on the barbecue until the red crust is well seared.

Ingredients & Preparation

• 1 heaping tbsp of Mild Curry from the box
• 400g chicken, 1 sliced onion, 1 clove of garlic, a drizzle of oil
• 20 cl coconut milk (or fluid cream)

1. Sweat the onion and garlic in the oil.
2. Add the mild curry powder and roast it very lightly for 30 seconds to reveal the notes of turmeric.
3. Add the chicken pieces and brown them in the spices.
4. Pour in the coconut milk, cover and simmer for 15 minutes. This very mild, fruity and non-spicy curry will delight even children.

Ingredients & Preparation

• 1 tsp of Madagascar Turmeric powder from the box
• 1 pinch of cinnamon, 1 pinch of ground black pepper
• 250 ml of plant milk (almond or coconut), 1 tsp of coconut oil
• 1 tsp of mild honey

1. Gently heat the plant milk in a saucepan.
2. Add the turmeric, cinnamon, coconut oil and the pinch of black pepper. Did you know? Black pepper helps your body better absorb curcumin!
3. Whisk until simmering, then sweeten with honey off the heat.

Ingredients & Preparation

• 10 ultra-fresh scallops
• Olive oil, lemon juice, fleur de sel
• A few Timut berries from Nepal from the box

1. Slice the scallops thinly and arrange them in a rosette on a plate.
2. Drizzle with a dash of olive oil and a few drops of lemon.
3. Simply crush 3 or 4 Timut berries between your fingers (or crush them with a pestle) over the plate. The incredible pink grapefruit notes of the Timut will transform this raw dish.

Ingredients & Preparation

• 2 tbsp of Brazilian Churrasco Spices from the box
• 5 cl of olive or sunflower oil
• 1 nice piece of beef (picanha, rump steak or ribeye)

1. Mix the Churrasco spices with the oil to form a thick paste.
2. Firmly rub the raw meat with this spice paste ("rub" technique).
3. Let the meat rest at room temperature for 30 minutes before placing it on the very hot grill of your barbecue (or plancha). The spices will caramelize on the surface and recreate the true taste of a Brazilian "churrascaria".

Ingredients & Preparation

• 1 Madagascar Cinnamon stick from the box (to grind or grate)
• 3 apples, 150g flour, 100g sugar, 3 eggs, 50g butter, 1 baking powder

1. Dice the apples. Finely grate your Cinnamomum verum cinnamon stick (about 1 tsp of fresh powder).
2. Beat the eggs and sugar, add the melted butter, flour and baking powder.
3. Stir in the apples and the freshly grated cinnamon.
4. Bake for 40 min at 180°C. Fresh cinnamon releases aromas ten times greater than supermarket powders!

Ingredients & Preparation

• 1 "catkin" of Cambodian Red Long Pepper from the box
• Diced carrots, squash, sweet potatoes
• Olive oil, herbes de Provence, coarse salt

1. Spread your vegetables on the baking sheet. Drizzle with oil, sprinkle with salt and Herbes de Provence.
2. Take a long pepper "catkin" and grate it with a microplane directly over the vegetables before baking.
3. Roast at 200°C for 35 min. Red long pepper withstands the heat of the oven perfectly and will diffuse its warm, cocoa and slightly sweet notes into the candied vegetables.

Ingredients & Preparation

• 1/2 tsp of the Garam Masala blend from the box
• 250g flour, 120g soft butter, 100g brown sugar, 1 egg
• 100g dark chocolate chips

1. Mix the butter and sugar. Add the egg, then the flour, chocolate and Garam Masala.
2. Form balls of dough on a baking sheet.
3. Bake 10 min at 180°C. The spicy and warm side of Garam Masala sublimates the bitterness of dark chocolate for an unforgettable cookie!

Expert Technique

Nutmeg loses its fragrance very quickly in the open air. Buying the whole nut and grating it yourself changes absolutely everything.

1. For homemade mashed potatoes or a béchamel sauce: grate a whole nut on a small grater (or microplane) directly at the end of cooking, off the heat.
2. The gentle heat of the dish will exhale the very deep and almost woody scent of nutmeg without destroying its subtle essential oils. A very small pinch is enough!