Recipes with Place des Épices

Fanned potatoes, crisp at every edge, catch a last pinch of beautifully colored crystals: Place des Épices’ wine salt, a handcrafted Île de Ré salt infused with Cabernet Sauvignon and spices, adds a subtly fruity, winey depth.

Oil-slicked flatbreads come out crisp at the edges, the sesame toasty and the kitchen fragrant: Place des Épices’ organic Épices Zaatar, a blend of oregano, tangy sumac and roasted Ugandan sesame, brings Levantine cooking to the table.

A quarter of a nutmeg grated into simmering cream is enough to perfume a whole gratin: Place des Épices’ organic whole nutmeg, hand-harvested and sun-dried for weeks, lends its incomparably powerful fragrance to golden layers of potato.

Fresh from the oven and still soft in the middle, each cookie gets a few crystals crumbled over it: Place des Épices’ smoked Maldon fleur de sel, pyramid-shaped with gentle smoky notes, sets off the dark chocolate.

Silky, ivory and steaming, this soup deserves a pepper that will not dull its pale color: Place des Épices’ organic Sri Lanka white peppercorn, hand-harvested in Kandy, adds finesse and a clean, lively bite.

The lemon hisses in foaming butter, the scallops turn golden, and then comes Place des Épices’ organic white Kampot pepper, rare and hand-picked at full ripeness, its intense heat hiding notes of fresh herbs and lemon.

Before the powder comes the root: Place des Épices’ organic turmeric shavings, dried Indian root simmered with fresh ginger, turn a pot of water into a golden, warming cup finished with a slice of lemon.

Sugar melting into amber, cream bubbling up the sides of the pan, then a pinch crumbled between the fingers: Place des Épices’ Maldon fleur de sel, with its rare pyramid crystals and clean taste, gives this caramel its bright, crunchy finish.

Every grain of basmati turns gold after a minute in the pot with butter and onion: Place des Épices’ organic ground turmeric, a Suroma variety from India prized for its high curcumin content, brings its warm, earthy flavor to the pilaf.

Lemongrass and galangal fill the air the moment the spices hit the hot oil, then coconut milk softens everything: Place des Épices’ Thai green curry, a fresh, herbaceous blend of a dozen organic spices and aromatics, carries the whole dish.

Crisp shards of pita, crunchy radishes and torn mint, then a last dusting of crimson: Place des Épices’ organic sumac, vibrant red, fruity and tangy, gives this Middle Eastern salad its bright, lemony finish.

Pears turn translucent in a syrup scented with orange zest and a few little stars: Place des Épices’ organic star anise, picked and sorted by hand, with an aroma more powerful than green anise, perfumes the whole pan.