Spezie Equosolidali
 HERBS OF PROVENCETipical seasoning of herbs coming from Provence, for grilled meat, fish, vegetable and for cheese. |  CURRYThe most tipical Indian seasoning. Indicated for rice, chicken and exotic food. Arbe Curry is hot in the right intensity. |  GARAM MASALAThe most important Northern India seasoning. Garam Masala must be carefully added to onion sauce for meat and chicken. |
 SWEET PAPRIKAThe most important Northern India seasoning. Garam Masala must be carefully added to onion sauce for meat and chicken. |  GINGEROne of most ancient and important spices. Used in all oriental seasonings and for bread, biscuit and cakes. |  CINNAMONCultivated in Sry Lanka following IFOAM standards, it is considered the “queen” for its tipical aroma and friability. |
 CLOVESIndonesia is their home land. The selection by hand guarantees the integrity of the flower, where most of aroma comes from. IFOAM standard. |  NUTMEGSelected by their integrity and quality, they can be grated when necessary. Exclusive IFOAM cultivation |  WHITE PEPPERThe respect of rigorous IFOAM standards enforces to use water to clean the peel of “piper nigrum”, to assure the tipical aroma. Obtained with “cold” powdering. |
 BLACK PEPPER GRAINSThe respect of rigorous IFOAM standards guarantees a genuine and spicy product, dried with natural process. |  BLACK PEPPER POWDERThe respect of rigorous IFOAM standards guarantees a genuine and spicy product, dried with natural process. Obtained with “cold” powdering. |
