Whole spices

Saffron is used in cooking both for its aroma and for the golden-yellow colour it gives to dishes.
These characteristics make it a very popular condiment all over the world.

The Comptoir des Poivres gives you the “saffron pearl" - "Neguine" in Persian and made only from the upper part of the crocus stigma.

It is an exceptional product !

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Smell is powerful, in a very fresh register: eucalyptus and camphor are dominant, a strong presence of lemon and menthol evoking black seed, beautiful floral touches and aromatic herbs, mainly sage and bay leaf.

Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.

Its smell is subtle and sweet with a peppery edge. It immediately evokes pastries.

You can immediately taste the typical chocolate flavour of these cocoa beans, but it is very delicate. There are no burnt notes as the roasting preserves the natural cocoa notes.

The beans have very little odour. In the mouth the chocolate taste appears immediately, with a burnt sideand a pleasant bitterness, without any sweetness.

The clove has a hot, sweet and spicy, woody and spicy flavor. It is used by the pharmaceutical industry for its disinfectant, healing and anaesthetic properties. Its smell inevitably is reminiscent of the dentists'!
It is also used by perfumers. You can create a wonderful home fragrance by studding an orange with cloves. This is called a "pomander".

Star anise has a characteristic smell of anise with a sweet aromatic flavor and a slightly peppery aftertaste. Aroma is even more intense if the seeds are crushed or ground.

Its smell is powerful, slightly hot, spicy, minty, fruity and floral, sharp, with a slight pleasant bitterness.

Smell is powerful, in a very fresh register: eucalyptus and camphor are dominant, a strong presence of lemon and menthol evoking black seed, beautiful floral touches and aromatic herbs, mainly sage and bay leaf.

The fruits are harvested by pickers and immediately smoked on site over a wood fire. They thus develop its earthy, woody, camphoric and smoky black tea notes. The scent is fresh, extremely powerful.

The fruits are harvested by pickers and immediately smoked on site over a wood fire. They thus develop its earthy, woody, camphoric and smoky black tea notes. The scent is fresh, extremely powerful.

Note : the packaging of this article is not suitable for gift boxes

The seed has a very pleasant odour, evoking caramel with notes of liquorice. It has a note of celeriac, reminiscent of Madras curry. The flavour of the seeds is bitter and tastes of celeriac.

You can immediately taste the typical chocolate flavour of these cocoa beans, but it is very delicate. There are no burnt notes as the roasting preserves the natural cocoa notes.

Its odour is not very pronounced, slightly sweet, fruity and vegetal. Its flavor is sweet, very slightly resinous, with a light bitterness.

This is the bark of a tree, like cinnamon. Strongly anise-flavoured, it is used in Madagascar as a substitute for star anise.

Tonka beans is very fragant, gives off warm and sweet notes reminiscent of the scents of sweet almond and cut hay. A closer look reveals creamy notes of leather, wax, almond and vanilla. Some will perceive a touch of caramel, tobacco or honey.

Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.