The producer: Karine Blanc travels all over the world to find the best spices on our planet. The products come directly from the manufacturers to Marseille without intermediate storage. In contrast to other spice dealers, Karine Blanc does not use chemical processing or ionization. The extremely wide range consists of pepper, "wrong" peppers, spices, spice mixtures, etc. Karine Blanc's aim is to bring something new and fresh into your kitchen!

Tasting: Full load of citrus with floral, woody and aniseed notes, as well as aromatic herbs. It's a powerful and long-lasting spice that numbs the tongue and palate.

Wood 2/5 Plant 4/5 Citrus Fruit 5/5 Animal 0/5 Hotness 9/10

Use: Salty dishes: with duck, foie gras and veal liver. Tip: If you deep-fry Sichuan in oil, you get a flavored oil, very interesting and easy to use, that will perfectly season your exotic salads, avocados, mangoes, shrimp and crunchy vegetables. Sweet recipes: with lemon sorbets, fruits such as strawberries, melon, apricots ... Practical advice: in order to preserve the aromatic notes, it is advisable to add the pepper only at the end of the cooking process and, above all, not to boil it to avoid the hotness to unfold too much.