Recipes

A gentle, resinous warmth rises from the pot where chicken simmers with tomato and ginger: Place des Épices’ Selim peppercorns, from a berry that grows wild across West Africa, add their surprising lemony, cocoa-like notes.

A tingle on the lips, a fresh citrus fragrance, then the nutty warmth of sesame: toasted and crushed, Place des Épices’ organic red Sichuan peppercorn, a berry rather than a true pepper, brings these noodles to life.

Soft pear, fresh goat cheese and toasted walnuts invite a pepper that tastes of red fruit and honey: Place des Épices’ organic red PGI Kampot peppercorn, less pungent than black, sweet and fruity with notes of raspberry and blackcurrant.

Autumn has a smell, and in these muffins it comes from Place des Épices’ organic pumpkin spices, a richly fragrant blend of cinnamon, ginger, nutmeg, mace and cloves folded into a moist pumpkin batter.

Pale pink to carmine red, the berries scattered over dark chocolate could pass for tiny candies: Place des Épices’ organic pink berries from Bahia, sweet, resinous and floral with no heat at all, are truly the candy of spices.

The first minute matters most, when the spices bloom in hot oil and the whole house knows dinner is coming: Place des Épices’ organic Indian curry, a warm, aromatic ground masala, then wraps chickpeas and cauliflower in its sauce.

Two hours of gentle simmering, beef falling apart, a spoonful of sour cream melting into a deep red sauce: Place des Épices’ organic hot paprika from Murcia, richly aromatic and pleasantly warming, gives this goulash its glow.

Rows of zucchini, eggplant and tomato slowly melt in the oven while the kitchen smells of the South of France: Place des Épices’ organic herbes de Provence, true to the four-herb recipe of rosemary, oregano, savory and thyme, do the rest.

Pineapple sliced so thin the light shines through, lime, honey and torn mint, then Place des Épices’ organic green Kerala peppercorns, hand-picked before ripening, whose herbaceous, lemony freshness adds a gentle heat.

Mushrooms browned hard in butter, a shallot, a swirl of cream: this fricassee finds its echo in Place des Épices’ Gorilla wild peppercorn, from the forests of Central Africa, mildly pungent, with subtle smoky notes and a woody warmth.

On a winter evening, warm milk turns a radiant gold as the whisk spins through Place des Épices’ organic Golden Latte, a gently spiced, earthy blend of turmeric, ginger and black pepper inspired by Ayurvedic golden milk.

Beef seared in a smoking-hot wok, crisp broccoli and a glossy honey finish take on the warm, sweetly anise-scented perfume of Place des Épices’ organic five spices, where genuine Ceylon cinnamon replaces the usual cassia.