Spice up your life

Both types of pepper are available in several forms:

• Whole peppercorns: Both black and white pepper are available as whole peppercorns, which retain their aroma and flavor better.
• Cracked pepper: These are partially ground peppercorns, ideal for quickly adding flavor to dishes.
• Ground pepper: Finely ground black or white pepper, convenient for daily use, though it tends to lose its flavor more quickly than whole or cracked varieties.

Both black and white pepper come from the same plant, Piper nigrum, which originally hails from the tropical rainforests of the Malabar Coast in India. Today, we source our pepper from the leading cultivation regions in Indonesia, Vietnam, and Brazil, where the ideal conditions ensure high-quality pepper. Pepper has been a valuable trade commodity for thousands of years, finding its way into kitchens and dishes worldwide, appreciated for its versatility and rich history.

Dill comes in two main forms, each with unique characteristics:

• Seeds: Small, oval seeds that retain their flavor well. They are often used whole in cooking or pickling, allowing for a gradual release of their aromatic oils.
• Tips: The tender, feathery fronds of the plant, used fresh. They are prized for their vibrant flavor, which is more intense than that of the seeds.

Dill, derived from the plant Anethum graveolens, is native to the Mediterranean region but is primarily cultivated in India and Hungary. This aromatic herb is cherished for its distinctive flavors, with both the seeds and tips adding unique notes to various dishes. Dill seeds are known for their slightly bitter and aromatic taste, while dill tips offer a fresh and tangy flavor that enhances salads, seafood, and many other culinary creations.

Dill comes in two main forms, each with unique characteristics:

• Seeds: Small, oval seeds that retain their flavor well. They are often used whole in cooking or pickling, allowing for a gradual release of their aromatic oils.
• Tips: The tender, feathery fronds of the plant, used fresh. They are prized for their vibrant flavor, which is more intense than that of the seeds.

Dill, derived from the plant Anethum graveolens, is native to the Mediterranean region but is primarily cultivated in India and Hungary. This aromatic herb is cherished for its distinctive flavors, with both the seeds and tips adding unique notes to various dishes. Dill seeds are known for their slightly bitter and aromatic taste, while dill tips offer a fresh and tangy flavor that enhances salads, seafood, and many other culinary creations.

Both types of pepper are available in several forms:

• Whole peppercorns: Both black and white pepper are available as whole peppercorns, which retain their aroma and flavor better.
• Cracked pepper: These are partially ground peppercorns, ideal for quickly adding flavor to dishes.
• Ground pepper: Finely ground black or white pepper, convenient for daily use, though it tends to lose its flavor more quickly than whole or cracked varieties.

Both black and white pepper come from the same plant, Piper nigrum, which originally hails from the tropical rainforests of the Malabar Coast in India. Today, we source our pepper from the leading cultivation regions in Indonesia, Vietnam, and Brazil, where the ideal conditions ensure high-quality pepper. Pepper has been a valuable trade commodity for thousands of years, finding its way into kitchens and dishes worldwide, appreciated for its versatility and rich history.

Mace is available in two main forms:

• Whole: Whole mace consists of the dried, lacy arils surrounding the nutmeg seed. These pieces retain their natural oils and flavor, making them ideal for infusing dishes with a warm, aromatic essence. Whole mace can be used in cooking or steeped in liquids to impart flavor.
• Ground: Finely ground mace offers a convenient way to incorporate its unique flavor into recipes. The powder is easily mixed into dishes, providing a warm, nutty flavor that enhances both sweet and savory applications.

Mace, derived from the outer covering of the nutmeg seed (Myristica fragrans), is a fragrant spice celebrated for its warm and aromatic flavor. It is primarily cultivated in Indonesia, where the tropical climate and rich volcanic soils contribute to the quality of the spice. Mace has been a valued ingredient in culinary traditions for centuries, appreciated for its unique taste and potential health benefits.

Juniper berries are available in one main form:

• Whole: These dried berries maintain their natural oils and robust flavor, providing a piney, slightly tart taste. Whole juniper berries are often used in slow-cooked dishes, allowing their essence to infuse into the cooking process, enhancing the overall flavor of meats, sauces, and marinades.

Juniper berries, derived from the Juniperus plant, are aromatic fruits known for their distinct flavor and fragrance. They are primarily cultivated in North Macedonia, where the favorable climate and diverse ecosystems contribute to the quality and aromatic intensity of these berries. Juniper has been used for centuries in culinary traditions, particularly in European cuisines, valued for its unique taste and potential health benefits.

Sumac is available in one main form:

• Ground: Finely ground sumac offers a convenient way to incorporate its tart flavor into recipes. The powder is easy to sprinkle on dishes, providing an immediate burst of citrus-like acidity.

Sumac, derived from the dried berries of the Rhus plant, is a tangy spice known for its vibrant red hue and sour flavor. It is primarily cultivated in Turkey, where the warm climate and rich soils contribute to the spice’s distinctive taste. Sumac has been used in Middle Eastern and Mediterranean cuisines for centuries, valued for its ability to add acidity and depth to a variety of dishes.

Pimento is available in two main forms:

• Whole: These dried berries retain their natural oils, providing a complex flavor reminiscent of a blend of cinnamon, nutmeg, and cloves. Whole pimento is often used in pickling, brining, and spice blends, allowing for a gradual release of its aromatic qualities during cooking.
• Ground: Finely ground pimento offers a convenient way to incorporate its rich flavor into recipes. The powder releases its aroma quickly, making it suitable for seasoning sauces, marinades, and baked goods.

Pimento, also known as allspice, is derived from the dried berries of the Pimenta dioica tree, which is native to the Caribbean, Mexico, and Central America. It is primarily cultivated in Mexico and Guatemala, where the warm climate and rich soils contribute to the unique flavor profile of this spice. Pimento has been valued for centuries, both for its aromatic qualities and its versatility in culinary applications, making it an essential ingredient in a variety of cuisines.

Cloves are available in two main forms:

• Whole: These dried flower buds retain their essential oils, providing an intense and warm flavor. Whole cloves are ideal for infusing dishes with their aromatic qualities and are frequently used in spice blends and marinades.
• Ground: Finely ground cloves offer convenience and a smooth texture, making them perfect for baked goods, sauces, and spice mixes where a consistent flavor distribution is needed.

Cloves are derived from the dried flower buds of the Syzygium aromaticum tree, native to the Spice Islands of Indonesia. Known for their strong, aromatic flavor and distinct scent, cloves have been used in cooking and traditional medicine for centuries. The unique climate and volcanic soil of Indonesia play a crucial role in developing the rich quality and flavor profile of these prized spices, making them a key ingredient in culinary traditions worldwide.

• Whole: These small, round seeds have a warm, slightly citrusy flavor. Whole coriander seeds are often used in pickling, brining, and spice blends, providing a slow release of their aromatic oils during cooking.
• Ground: Finely ground coriander offers a convenient way to add flavor to recipes. The powder releases its aroma quickly, making it suitable for seasoning soups, sauces, and baked goods.

Coriander, derived from the plant Coriandrum sativum, is a versatile herb and spice widely used in culinary traditions around the world. It is primarily cultivated in various regions of the European Union, where the temperate climate allows for optimal growth. Both whole coriander seeds and ground coriander offer unique flavors and aromas, making them essential ingredients in many cuisines, from Mediterranean to Asian dishes.

• Ground: Finely ground cardamom offers a convenient way to add its intense flavor to recipes. The powder quickly enhances both sweet and savory dishes, making it ideal for baking, curries, and spice blends.

Ground cardamom is derived from the seeds of plants in the Elettaria and Amomum genera, primarily cultivated in the tropical regions of Guatemala and India. Known as the “queen of spices,” cardamom has been cherished for centuries for its unique and complex flavor profile, combining sweet and spicy notes. We source our ground cardamom from these two countries, where the diverse climates contribute to its rich aroma and quality.

• Seeds: These small, hard seeds are typically used whole or ground into a powder. They have a strong flavor and are often toasted to enhance their aroma before use.

Fenugreek, derived from the seeds of the plant Trigonella foenum-graecum, originates from the Mediterranean region but is predominantly cultivated in India. India is known for its rich agricultural practices, which allow fenugreek to thrive and develop its distinctive flavor and aroma. The seeds are a key ingredient in many Indian dishes, adding a slightly bitter and nutty taste that enhances curries, lentil dishes, and pickles.

Ginger is available in the following form:

• Ground: Finely ground ginger powder is a convenient and versatile form of ginger. It has a sharp, slightly sweet flavour with warm, spicy notes and can be quickly added to various dishes.

Ginger, derived from the Zingiber officinale plant, originates from Southeast Asia and has been a beloved spice and medicinal root for thousands of years. It is known for its sharp, spicy flavour and potent aroma. We primarily source our ginger from Nigeria, where the fertile soil and favorable climate enhance the exceptional quality and unique flavour of this spice. Ginger plays a central role in many culinary traditions, ranging from Asian to European cuisines, and is also widely used in traditional medicine, including Ayurvedic and Chinese practices.

Turmeric is available in the following form:

• Ground: This bright yellow powder is the most commonly used form of turmeric, easily added to dishes for both flavour and color. It has a slightly bitter, peppery taste with a hint of ginger.

Turmeric, also known as golden root, comes from the Curcuma longa plant, which originates in South Asia, particularly India. The bright yellow spice powder is derived from the plant’s rhizome and is known for its earthy, warm flavour and numerous health benefits. We source our turmeric primarily from India, where traditional farming techniques and the climate contribute to the rich flavour and high quality of the turmeric. Turmeric has been used for thousands of years in traditional medicine, especially in Ayurvedic and Chinese practices, and plays a central role in various cuisines around the world.

Cumin is available in different forms, each with distinct uses:

• Whole: Whole cumin seeds offer a deeper, more intense flavour when roasted or freshly ground. They are commonly used to add a subtle, earthy taste to dishes.
• Ground: Finely ground cumin is convenient and versatile, providing an immediate and even flavour. It can easily be added to a wide variety of dishes for a warm, slightly smoky taste.

Cumin, derived from the Cuminum cyminum plant, is an aromatic spice that originates from the eastern Mediterranean region and Southwest Asia. This spice has been valued for thousands of years in both culinary and traditional medicinal practices. Cumin is known for its warm, earthy flavour and is often used to add depth and richness to dishes. We primarily source our cumin from India, where local farming practices and favorable climate conditions result in a rich flavour and optimal quality of the cumin.

Nutmeg is available in different forms:

• Whole (whole nutmeg): The entire spice in its natural state, offering a more intense flavour and aroma when freshly grated.
• Shrivels (wrinkled nutmeg): Dried and wrinkled, this variety is perfect for infusions or as a decorative flavouring in dishes.
• Ground (ground nutmeg): Finely ground nutmeg, easy to add to a variety of dishes, providing a strong, warm flavour.

Nutmeg, derived from the Myristica fragrans tree, is a spice that originates in the tropics of Indonesia. This unique spice has been valued for centuries, not only for its rich, aromatic flavour but also for its versatile applications in cooking and traditional medicine. We primarily source our nutmeg from Indonesia, where the ideal climatic conditions contribute to the production of this high-quality spice.

Cassia is available in different forms:

• Whole cassia: The dried bark, often sold in pieces. This form retains its aroma best and is ideal for making infusions and flavouring dishes.
• Ground cassia: Finely ground cassia, which is easy to use in baking, desserts, and spice blends. It has a strong, warm flavour that can quickly be added to dishes.

Cassia, often referred to as Chinese cinnamon, comes from the bark of the Cinnamomum cassia tree and originates from Southeast Asia. This spice has been used for centuries in traditional Chinese medicine and is a popular flavouring in various cuisines, particularly in Asian and Middle Eastern cooking. We source our cassia from the leading cultivation regions in Indonesia and Vietnam, where the unique flavour and aroma develop under ideal growing conditions.

Thyme is available in one main form:

• Whole: These dried sprigs and leaves retain their natural oils, providing a strong, earthy flavor. Whole thyme is often used in slow-cooked dishes, allowing its essence to infuse over time, enhancing the overall flavor of soups, stews, and roasted meats.

Thyme, derived from the herb Thymus vulgaris, is a fragrant perennial herb celebrated for its robust flavor and aromatic qualities. It is primarily cultivated in Morocco and Egypt, where the warm climate and rich soils contribute to the herb’s quality. Thyme has been a staple in culinary traditions for centuries, valued for its ability to enhance the flavor of various dishes and its potential health benefits.

Celery is available in one main form:

• Ground: Finely ground celery provides a convenient way to incorporate its flavor into recipes. The powder releases its aroma quickly, making it suitable for seasoning soups, sauces, and spice blends.

Celery, derived from the plant Apium graveolens, is a versatile vegetable known for its crisp texture and distinct flavor. It is primarily cultivated in India, where the warm climate and fertile soils contribute to the herb’s quality. Celery has been used for centuries in culinary traditions, valued for both its flavor and its potential health benefits.

Sage is available in two main forms:

• Ground: Finely ground sage offers a convenient way to incorporate its rich flavor into recipes. The powder releases its aroma quickly, making it suitable for seasoning soups, sauces, and marinades.
• Rubbed: Rubbed sage consists of dried leaves that have been crushed to release their essential oils. This form provides a slightly different texture while retaining the herb’s aromatic qualities, making it ideal for seasoning meats, stuffing, and vegetables.

Sage, derived from the herb Salvia officinalis, is a fragrant perennial herb native to the Mediterranean region. It is primarily cultivated in Turkey, where the climate and rich soils contribute to the herb’s robust flavor and aromatic qualities. Sage has been used for centuries in culinary traditions and herbal medicine, prized for its distinctive flavor and potential health benefits.

Rosemary is available in two main forms:

• Whole: These dried sprigs and leaves retain their natural oils, providing a robust and aromatic flavor. Whole rosemary is often used in slow-cooked dishes, allowing its essence to infuse over time, enhancing the overall flavor of soups, stews, and roasted meats.
• Ground: Finely ground rosemary offers a convenient way to incorporate its flavor into recipes. The powder releases its aroma quickly, making it suitable for seasoning sauces, marinades, and bread.

Rosemary, derived from the herb Rosmarinus officinalis, is a fragrant evergreen herb native to the Mediterranean region. It is primarily cultivated in Morocco and Turkey, where the climate and soil conditions are ideal for growing this aromatic herb. Rosemary has been used for centuries in culinary traditions, valued for its distinctive flavor and aroma, as well as its potential health benefits.

Parsley is available in two main forms:

• Flakes: These are dried leaves that have been chopped into small pieces. Flakes retain much of the herb’s fresh flavor and are ideal for adding to dishes where a subtle herbaceous note is desired.
• Ground: Finely ground parsley offers a convenient way to incorporate its flavor into recipes. The powder releases its aroma quickly, making it suitable for seasoning soups, sauces, and marinades.

Parsley, derived from the herb Petroselinum crispum, is a widely used culinary herb known for its fresh, vibrant flavor and bright green color. It is primarily cultivated in Hungary, where the temperate climate and fertile soil contribute to the herb’s quality and flavor. Parsley has been a staple in various cuisines around the world, valued not only for its taste but also for its nutritional benefits.

Oregano is available in two main forms:

• Whole: These dried leaves retain their natural oils, providing a rich, aromatic flavor. Whole oregano leaves are often used in cooking, allowing for a gradual release of their essential oils and enhancing the flavor of dishes.
• Ground: Finely ground oregano offers a convenient way to add flavor to recipes. The powder releases its aroma quickly and is ideal for seasoning sauces, marinades, and baked goods.

Oregano, derived from the herb Origanum vulgare, is a popular culinary herb known for its robust flavor and aroma. It is primarily cultivated in Turkey, where the climate and soil conditions are ideal for growing this flavorful herb. Oregano has been used for centuries in Mediterranean cuisine, particularly in Italian and Greek dishes, where it enhances the taste of various foods.

Marjoram is typically available in one main form:

• Cut: This form consists of dried marjoram leaves that are cut into smaller pieces, allowing for easier incorporation into recipes. Cut marjoram retains its aromatic qualities and provides a gentle, warm flavor to dishes.

Marjoram, derived from the plant Origanum majorana, is a fragrant herb native to the Mediterranean region and is primarily cultivated in Egypt. Known for its sweet, slightly citrusy flavor, marjoram has been a cherished ingredient in culinary traditions for centuries. This herb adds a delicate aroma and flavor to a variety of dishes, making it a staple in Mediterranean cuisine and beyond.

Fennel is available in two main forms, each with unique characteristics:

• Seeds: These small, oval seeds are used whole or crushed, retaining their essential oils and aromatic qualities. They impart a sweet, licorice-like flavor that enhances both savory and sweet dishes.
• Ground Fennel: Finely ground fennel provides a quick and convenient way to add fennel flavor to recipes. The powder releases its aroma and taste rapidly, making it suitable for seasoning soups, sauces, and baked goods.

Fennel, derived from the plant Foeniculum vulgare, is native to the Mediterranean region but is primarily cultivated in Turkey and other parts of the world. This aromatic herb is celebrated for its distinct anise-like flavor, making it a popular ingredient in a variety of culinary traditions. Fennel seeds are known for their slightly sweet, warm taste, while ground fennel offers a more concentrated flavor, ideal for enhancing dishes and spice blends.

Dill comes in two main forms, each with unique characteristics:

• Seeds: Small, oval seeds that retain their flavor well. They are often used whole in cooking or pickling, allowing for a gradual release of their aromatic oils.
• Tips: The tender, feathery fronds of the plant, used fresh. They are prized for their vibrant flavor, which is more intense than that of the seeds.

Dill, derived from the plant Anethum graveolens, is native to the Mediterranean region but is primarily cultivated in India and Hungary. This aromatic herb is cherished for its distinctive flavors, with both the seeds and tips adding unique notes to various dishes. Dill seeds are known for their slightly bitter and aromatic taste, while dill tips offer a fresh and tangy flavor that enhances salads, seafood, and many other culinary creations.

• Leaves: Whole dried leaves retain much of their aroma and are ideal for use in cooking, especially in simmered dishes.
• Ground: Finely ground dried basil is available for applications where a smoother texture is desired, such as in spice blends, marinades, or dressings.

Dried basil, derived from the leaves of the Ocimum basilicum plant, originates from the warm regions of Asia. Our dried basil specifically comes from Egypt, a country renowned for its ideal climate for cultivating this aromatic herb. The warm, sunny conditions in Egypt allow the basil leaves to develop a rich and robust flavor, making it a premium choice. Dried basil offers a more concentrated taste compared to fresh basil, making it perfect for long-term storage and use in the kitchen.

Laurel is available in two main forms:

• Whole: These dark green, glossy leaves provide a subtle, aromatic flavor when used in cooking. Whole leaves are often added to soups, stews, and braises, allowing their flavor to infuse the dish gradually.
• Ground: Finely ground laurel offers a convenient way to incorporate its flavor into recipes. The powder releases its aroma quickly, making it suitable for seasoning sauces, marinades, and spice blends.

Laurel, derived from the leaves of the Laurus nobilis tree, is a fragrant herb native to the Mediterranean region and primarily cultivated in Turkey. Known for its aromatic properties, laurel leaves have been used in culinary traditions for centuries, imparting a unique flavor to a variety of dishes. Both whole laurel leaves and ground laurel offer distinctive qualities, making them a staple in many kitchens.

Spinach is available in one main form:

• Ground: Finely ground spinach provides a convenient way to incorporate its flavor and nutrients into recipes. The powder retains the green color and mild taste of fresh spinach, making it ideal for seasoning and enriching a variety of dishes.

Spinach, derived from the leafy green plant Spinacia oleracea, is a nutritious vegetable celebrated for its vibrant color and health benefits. It is primarily cultivated in Hungary, where the fertile soils and favorable climate contribute to the plant’s quality. Spinach has been a staple in various culinary traditions around the world, known for its versatility and rich nutritional profile.

Onions are available in several forms:

• Kibbled: Coarsely chopped onions, ideal for soups, stews, and marinades.
• Minced: Finely chopped onions that add intense flavour to dishes like sauces, stir-fries, and salads.
• Granules: Coarser than powder, perfect for adding texture and flavour to various dishes.
• Powder: Finely ground onions that can be quickly added to marinades and other dishes for concentrated flavour.

Onions, Allium cepa, are a versatile vegetable that has been used in various cuisines for thousands of years, serving as a staple ingredient in countless dishes worldwide. They originally come from Central Asia and the Middle East, making them among the oldest cultivated crops globally. Onions are popular not only for their delicious flavour but also for their health benefits, including reducing inflammation and boosting the immune system. We source our onion products from the leading cultivation regions in Egypt,India and the USA, where careful management and ideal growing conditions result in superior quality and flavour.

Garlic is available in various forms:

• Garlic powder: A fine, dried version that is quick and easy to use in a range of dishes.
• Garlic granules: Coarser than powder, perfect for adding a subtle crunch and extra texture to dishes like stews and marinades.
• Minced garlic: Freshly chopped for intense flavour, ideal for stir-fries, sauces, and dressings.
• Garlic puree: A smooth variant that is easy to use in dips or as a base for sauces.

Garlic, Allium sativum, originates from Central Asia and has been used for thousands of years in both culinary and traditional medicinal practices. This aromatic bulb has spread across the world and is now a staple ingredient in numerous cuisines. Garlic is renowned for its robust flavour and health benefits, including boosting the immune system and aiding digestion. We import our high-quality garlic powder from the leading production regions in China and the United States, where ideal growing conditions ensure excellent quality.

Chili comes in several forms, each with unique characteristics:

• Whole: Dried whole chili peppers provide intense heat and a deeper, more complex flavour, ideal for infusing dishes or making chili oil.
• Granules: Coarsely ground dried chili is perfect for adding spice directly to dishes. The granules distribute heat evenly and can be easily sprinkled over salads, pizzas, or stews.
• Ground: Finely ground chili powder offers a quick and consistent way to season dishes. The powder provides an immediate, sharp heat, perfect for soups, marinades, and savory dishes like chili con carne.

Chili pepper, derived from plants in the Capsicum genus, is celebrated worldwide for its spicy flavour and serves as an essential ingredient in a wide array of cuisines, from Latin America to Asia. Chili pepper originally hails from Central and South America, where it has been a fundamental part of culinary traditions for thousands of years. This fiery fruit is renowned not only for its sharp taste but also for its versatility, ranging from fresh peppers to dried and ground varieties. We source our chili from Spain, the United States, and India, where the diverse climatic conditions contribute to the unique flavours and qualities of this spice.

Paprika is available in various forms:

• Flakes: Coarsely chopped dried paprika that imparts a subtle smoky flavour. This variety is ideal for dishes where both texture and flavour are important.
• Ground: Finely ground paprika powder is easily added to dishes for a rich, even flavour and color. Available in sweet, mild, or smoked (pimentón) varieties, depending on the type of pepper and drying process.

Paprika, derived from various types of Capsicum annuum peppers, originates from Central America but quickly became a favorite in European cuisine, particularly in Hungary and Spain. We primarily source our paprika from Spain, where the favorable climate and focus on traditional farming practices yield a high-quality spice with a rich flavour. Paprika powder is known for its vibrant color and mild, slightly sweet taste, which varies depending on the type of pepper used. It is a versatile spice that adds both flavour and color to dishes.

Chili comes in several forms, each with unique characteristics:

• Whole: Dried whole chili peppers provide intense heat and a deeper, more complex flavour, ideal for infusing dishes or making chili oil.
• Granules: Coarsely ground dried chili is perfect for adding spice directly to dishes. The granules distribute heat evenly and can be easily sprinkled over salads, pizzas, or stews.
• Ground: Finely ground chili powder offers a quick and consistent way to season dishes. The powder provides an immediate, sharp heat, perfect for soups, marinades, and savory dishes like chili con carne.

Chili pepper, derived from plants in the Capsicum genus, is celebrated worldwide for its spicy flavour and serves as an essential ingredient in a wide array of cuisines, from Latin America to Asia. Chili pepper originally hails from Central and South America, where it has been a fundamental part of culinary traditions for thousands of years. This fiery fruit is renowned not only for its sharp taste but also for its versatility, ranging from fresh peppers to dried and ground varieties. We source our chili from Spain, the United States, and India, where the diverse climatic conditions contribute to the unique flavours and qualities of this spice.

Honey (liquid): After extraction, the honey is carefully sieved and, if necessary, gently heated to slow down crystallisation. The result is a clear, liquid product with a mild, floral flavour. Depending on the floral source, the colour varies from light yellow to golden brown.

Honey is a natural sweetener produced by bees from the nectar of flowers. EU honey produced in Germany is renowned for its purity, mild flavour and high quality standards. Thanks to strict European regulations and careful beekeeping methods, honey from Germany is valued for its reliability and natural composition, without added sugars or artificial substances.

Tomatoes are available in two convenient, long-life forms:

• Tomato powder: Made from carefully dried and finely ground tomatoes. This powder is rich in umami, with a concentrated tomato flavour and a deep red colour.
• Tomato purée: A thick, smooth paste made by reducing tomatoes to an intensely concentrated substance, perfect for flavouring sauces and soups.

Tomatoes, which originate from South America, Spain or Israel, are now one of the most widely grown crops worldwide. Israel is known for its efficient agricultural techniques and grows high-quality tomatoes, which are processed into various long-life forms such as powder and purée. Thanks to its sunny climate and modern irrigation methods.