NAVEGATION
SOCIAL
ADDRESS Avenida Constitución, 5  03827 Benimarfull Alicante
CONTACT e: info@herbesdelmoli.com f: +34 965 530 718

Indian Flavour Grinder:  (lemongrass, coriander, pepper, cardamom, ginger and nutmeg) To give an exotic touch to your fish and vegetable dishes. Nutmeg Pangea (Salt, corander, thyme, garlic, ginger, peppermint, cinnamon and black pepper) A touch of originality for meat and fish dishes. Black pepper White pepper Garlic Salt Rosemary Salt Origan Salt Three peppers.  A mixture of Black, White and Red pepper. A very soft and aromatic combination as an alternative to Black or White pepper.
Organic Spices  Grinders
Curry  (Coriander, curcuma, cumin, fenugreek, ginger, cinnamon, cloves, fennel, black pepper and paprika). It is used for rices, chicken, lamb, vegetable dishes, stews, soups, sauces. Oriental blend (Fennel, aniseed, cinnamon, black pepper and cloves). An exquisite combination for bakery; for aromatic rices, meat or vegetable stews. Provençal Herbs (Marjoram, thyme, rosemary, Savory, Hyssop and Origan). It is used for pasta, blue fish, meat, salads, aromatic oils and meat or vegetable stews. Salad seasoning  (Parsley, basil, onion and garlic). Special mix for salads, dressings, pasta, Andalusian Gazpacho, etc. Fish seasoning (Fenel, bay, parsley and thyme). For fish and vegetable stews. Children Fish seasoning  (Dill, lemon, tarragon and black pepper). Softer seasoning for white fish and for fine palate. Hot Latin (Paprika, cayenne pepper, black pepper and lemon). Suitable for barbecue recipes, Latin dishes; very god for meat and stews. Pizza seasoning (Origan, basil, savory, thyme and pebrella). To enhance your pizza’s taste. Barbeque seasoning (Salt, black pepper, paprika and thyme) Meat seasoning (Salt, origan, garlic, onion and black pepper) Pasta seasoning (Salt, basil, origan, garlic, onion and black pepper) Kebab seasoning (Salt, paprika, black pepper, cumin and thyme)
Organic seasoning blends
"“The secret of happiness relies on variety, and the secret of variety, as well as the secret of any spice, is to know when to use it”
Ginger. A widely known spice: used for highlight (emphasize) meat and poultry stews, veggie soups, fish dishes, cakes, biscuits, bread, etc. Bay. An excellent seasoning for fish and stews, as well as for the pasta boiling water, boiled potatoes or mussels. Marjoram. This herb is appropriate for fish stews, roasted meat, tomato sauces, and together with sage for chicken and rabbit seasoning. Nutmeg. It is used in small amounts because of its strong flavour. It pairs very well with béchamel sauce, vegetable soups or any milk dessert. Origan. It is one of the main condiments used in a wide range of recipes of rices, pasta, sauces, fish, meat, salads, pizza, etc. Parsley. In the preparation of stews it should be added at the end of cooking, in order to enjoy its full aroma. It is also appreciated fresh or dry in salads, sauces and soups. Paprika. Its use is very frequently in dishes as well-known as the Galician-style octopus. It is well-known in Spain for stews, rices, soups, etc. It aromatizes and provides natural colour. It is a component of pickle and to aromatize cheese. Hot Paprika.  Excellent spice for adding a hot touch to your barbecues, fried potatoes, or pickles. Black Pepper. Used for its aroma and spicy flavour in all kind of dishes (meat, fish, vegetables, pasta or rices), White Pepper. Similar to black pepper but it is a little bit less spicy and less aromatic. Pine nut. It is a fruit that you can find in many bakery recipes; also for preparing meat balls or other stuffed meat. Rosemary. A spice which is much appreciated used in grilled meat, rice and flavouring oils, salts and vinegars Sage powder. Used for meat, stuffing, soups, stews and marinades. Thyme. Poultry seasoning, sauces, grilled fish and fungi; also used to flavour cheese and sausages.
Savory  It is mainly used to season vegetables and legumes. Also appreciated to season salads, scrambled egg, fish  and meat dishes. . Granulated Garlic.  It is used to season a wide range of dishes all around the World. Meat, fish and vegetables dishes, aromatic oils, sauces, rice, pasta etc. Basil. Used fresh or dry to season sauces, fish, meat and vegetable dishes, salads, pizza and pasta. Caraway. Very important spice in the Asian kitchen for a wide range of dishes. In Europe it is a much appreciated component seasoning cheese, sausages, stews, fish and potatoes dishes. Aniseed. Excellent spice for bakery and for liquor preparation. Ceylon Cinnamon. It is used for seasoning sweets, fruit and marmalades; commonly used in bakery, but also for meat recipes. Cardamom. It is a very well-known spice in bakery, but it can also be used to season rice, meat dishes and even coffee. Cayenne. Also known as Chilli. It is a component of various sauces such as tabasco. Granulated Onion.  It is used to season canned dishes, meat, sauces, salads, fish, etc. Coriander. A spice commonly used in sauces and marinated dishes but also, in bakery. Clove.  Because of its aroma and flavour it can be used for sweet as well as for salt recipes. To flavour rice, sauces, bread, meat, desserts or even drinks. Cumin. Very appreciated in bakery recipes as well as in meat and vegetables; or for flavouring cheese. Curcuma. It is used as natural colouring in rice, but also for its flavour in Asian and Arabic dishes. Dill. It confers a soft and pleasant flavour to acid dressings such as those made with yogurt; fish, soups and salads. It is added to sauces and dressings. It combines very well with chicken and fungi. Also for flavouring oils and vinegars.
Organic Spices and Seasoners
A little bit of History… In the XV century the “Spices Trade” has turned into a common path for marchants from different countries. From Orient, through Arabia, Indian species were carried to be sold at harbours. Arab marchants were responsible for reaching Mediterranean basins. From these eastern Mediterranean seaport, Italians merchants use to convey species to Venetia and Genova, so that this goods could be distributed in all Europe.
Aroma and flavour in your kitchen
“Route of Spices”
Indian Flavour Grinder:  (lemongrass, coriander, pepper, cardamom, ginger and nutmeg) To give an exotic touch to your fish and vegetable dishes. Nutmeg Pangea (Salt, corander, thyme, garlic, ginger, peppermint, cinnamon and black pepper) A touch of originality for meat and fish dishes. Black pepper White pepper Garlic Salt Rosemary Salt Origan Salt Three peppers.  A mixture of Black, White and Red pepper. A very soft and aromatic combination as an alternative to Black or White pepper.
Organic Spices  Grinders
Curry  (Coriander, curcuma, cumin, fenugreek, ginger, cinnamon, cloves, fennel, black pepper and paprika). It is used for rices, chicken, lamb, vegetable dishes, stews, soups, sauces. Oriental blend (Fennel, aniseed, cinnamon, black pepper and cloves). An exquisite combination for bakery; for aromatic rices, meat or vegetable stews. Provençal Herbs (Marjoram, thyme, rosemary, Savory, Hyssop and Origan). It is used for pasta, blue fish, meat, salads, aromatic oils and meat or vegetable stews. Salad seasoning  (Parsley, basil, onion and garlic). Special mix for salads, dressings, pasta, Andalusian Gazpacho, etc. Fish seasoning (Fenel, bay, parsley and thyme). For fish and vegetable stews. Children Fish seasoning  (Dill, lemon, tarragon and black pepper). Softer seasoning for white fish and for fine palate. Hot Latin (Paprika, cayenne pepper, black pepper and lemon). Suitable for barbecue recipes, Latin dishes; very god for meat and stews. Pizza seasoning (Origan, basil, savory, thyme and pebrella). To enhance your pizza’s taste. Barbeque seasoning (Salt, black pepper, paprika and thyme) Meat seasoning (Salt, origan, garlic, onion and black pepper) Pasta seasoning (Salt, basil, origan, garlic, onion and black pepper) Kebab seasoning (Salt, paprika, black pepper, cumin and thyme)
Organic seasoning blends
"“The secret of happiness relies  on variety, and the secret  of variety, as well as the secret of any spice, isto know when to use it”
Ginger. A widely known spice: used for highlight (emphasize) meat and poultry stews, veggie soups, fish dishes, cakes, biscuits, bread, etc. Bay. An excellent seasoning for fish and stews, as well as for the pasta boiling water, boiled potatoes or mussels. Marjoram. This herb is appropriate for fish stews, roasted meat, tomato sauces, and together with sage for chicken and rabbit seasoning. Nutmeg. It is used in small amounts because of its strong flavour. It pairs very well with béchamel sauce, vegetable soups or any milk dessert. Origan. It is one of the main condiments used in a wide range of recipes of rices, pasta, sauces, fish, meat, salads, pizza, etc. Parsley. In the preparation of stews it should be added at the end of cooking, in order to enjoy its full aroma. It is also appreciated fresh or dry in salads, sauces and soups. Paprika. Its use is very frequently in dishes as well-known as the Galician-style octopus. It is well-known in Spain for stews, rices, soups, etc. It aromatizes and provides natural colour. It is a component of pickle and to aromatize cheese. Hot Paprika.  Excellent spice for adding a hot touch to your barbecues, fried potatoes, or pickles. Black Pepper. Used for its aroma and spicy flavour in all kind of dishes (meat, fish, vegetables, pasta or rices), White Pepper. Similar to black pepper but it is a little bit less spicy and less aromatic. Pine nut. It is a fruit that you can find in many bakery recipes; also for preparing meat balls or other stuffed meat. Rosemary. A spice which is much appreciated used in grilled meat, rice and flavouring oils, salts and vinegars Sage powder. Used for meat, stuffing, soups, stews and marinades. Thyme. Poultry seasoning, sauces, grilled fish and fungi; also used to flavour cheese and sausages.
Savory  It is mainly used to season vegetables and legumes. Also appreciated to season salads, scrambled egg, fish and meat dishes. . Granulated Garlic.  It is used to season a wide range of dishes all around the World. Meat, fish and vegetables dishes, aromatic oils, sauces, rice, pasta etc. Basil. Used fresh or dry to season sauces, fish, meat and vegetable dishes, salads, pizza and pasta. Caraway. Very important spice in the Asian kitchen for a wide range of dishes. In Europe it is a much appreciated component seasoning cheese, sausages, stews, fish and potatoes dishes. Aniseed. Excellent spice for bakery and for liquor preparation. Ceylon Cinnamon. It is used for seasoning sweets, fruit and marmalades; commonly used in bakery, but also for meat recipes. Cardamom. It is a very well-known spice in bakery, but it can also be used to season rice, meat dishes and even coffee. Cayenne. Also known as Chilli. It is a component of various sauces such as tabasco. Granulated Onion.  It is used to season canned dishes, meat, sauces, salads, fish, etc. Coriander. A spice commonly used in sauces and marinated dishes but also, in bakery. Clove.  Because of its aroma and flavour it can be used for sweet as well as for salt recipes. To flavour rice, sauces, bread, meat, desserts or even drinks. Cumin. Very appreciated in bakery recipes as well as in meat and vegetables; or for flavouring cheese. Curcuma. It is used as natural colouring in rice, but also for its flavour in Asian and Arabic dishes. Dill. It confers a soft and pleasant flavour to acid dressings such as those made with yogurt; fish, soups and salads. It is added to sauces and dressings. It combines very well with chicken and fungi. Also for flavouring oils and vinegars.
Organic Spices and Seasoners
A little bit of History… In the XV century the “Spices Trade” has turned into a common path for marchants from different countries. From Orient, through Arabia, Indian species were carried to be sold at harbours. Arab marchants were responsible for reaching Mediterranean basins. From these eastern Mediterranean seaport, Italians merchants use to convey species to Venetia and Genova, so that this goods could be distributed in all Europe.
Aroma and flavour in your kitchen
“Route of Spices”

SOCIAL
ADDRESS Avenida Constitución, 5  03827 Benimarfull Alicante
CONTACT e: info@herbesdelmoli.com f: +34 965 530 718

NAVIGATION