résultats
What is a
All kinds of seasonings
Salt and pepper
Salt and pepper are two of the most fundamental seasonings in cooking. Salt is used to enhance the natural flavors of foods and balance sweet and sour tastes, while pepper is used to add heat and complexity to dishes.
Our Le Guérandais salts are natural sea salts, unrefined, unwashed and unbleached. They are collected by hand by salt workers in the salt marshes of Guérande using ancestral methods.
The Fleur de sel is the true treasure of the marshes. Its fine, delicate and crunchy crystals form on the surface of the carnation water under the light breeze of hot summer afternoons. It is sprinkled delicately and accompanies fruits and vegetables, meats but also desserts with subtlety.
The result of the high concentration of salt, coarse salt is deposited and formed on contact with the clay at the bottom of the carnations. Raw, crunchy and naturally gray, it can be enjoyed and used in cooking water, on meats or in a salt crust.
Ground sea salt comes from grinding and drying coarse dry salt. Its fine and authentic taste is suitable for all uses and all dishes, in the kitchen or on the table.
Spices
Cinnamon, ginger, cumin, paprika, cloves… Spices are substances of plant origin used to flavor or color foods. They generally come from seeds, berries, bark, roots or flowers of plants. Spices are used in small quantities to add flavor to dishes: they are generally crushed or ground and are often used to flavor meats, vegetables, soups or sauces…
Aromatics
Aromatics are also substances of plant origin used to flavor foods.
They are often fresh or dried and may include herbs, leaves or green parts of plants. Aromatics are often added in larger quantities than spices and can be used fresh or dried. Examples of herbs include basil, parsley, thyme, rosemary and mint.
Condiments
Mustard, ketchup, mayonnaise, soy sauce and vinegar are condiments. Condiments are substances added to foods to give them taste, texture or to make them more appetizing. They can be of plant, animal or mineral origin and can include a wide variety of ingredients, including spices, aromatics, sauces, vinaigrettes, pickles... Condiments are often used in larger quantities than spices or aromatics and are very effective for accompanying or seasoning a dish.
Oils and vinegars
Oils and vinegars are basic ingredients in cooking. Oils are plant liquids obtained by cold pressing seeds, nuts or oleaginous fruits. They can be used to sauté, grill or season foods, while vinegars add flavor and acidity to dishes and can be used in salad dressings, marinades and to add acidity to a dish.
Sauces and marinades
Sauces and marinades are used to add flavor and tenderness to foods. Sauces are used as condiments or ingredients in dishes to which they add taste, texture and sometimes spiciness, while marinades are used to marinate meat, fish or vegetables before cooking in order to permeate them. of their flavors or even prepare them for cooking.
