Spices / Broths

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Pepper, allspice, cinnamon, cumin, carnation, nutmeg.... Power that awakens the senses and recovers forgotten memories. They evolve cooking into art, turning food into a tasteful experience. A journey of flavor to the magic and mystery of the East. The word “spices” determines the dried part of the plant which contains aromatic, spicy and peppery substances. Their peppery, spicy flavor is coming from essential oils and resinous substances contained in them. Spices can be leaves, seeds, fruits, roots, bulbs and peels. They are mainly produced in Asian countries such as India, Indonesia, Vietnam, China, Malaysia, Sri Lanka, but also in African countries such as Morocco, Egypt, Sudan, Madagascar.  

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