Flavourings - Import export

Les saveurs de Maya" blessed thistle mustard is made from blessed thistle grown exclusively in Martinique. Blessed thistle (or blessed chadron) is a plant native to the West Indies, once used for its medicinal and taste properties. This aromatic plant with its distinctive strong flavour replaces coriander. This mustard with blessed thistle will create a sensation in all your preparations and will accompany all your dishes in sauce, meat and fish.

Les saveurs de Maya" coarse thyme mustard is made from coarse thyme grown exclusively in Martinique. Coarse thyme or "gwo ten" is an aromatic perennial used in Creole cooking. This tasty plant adds a fresh herbaceous flavour to this delicious mustard. Coarse thyme mustard is a perfect accompaniment to potato and rice salads, as well as fish and meat marinades.

Les saveurs de Maya" sweet pepper mustard is made from vegetarian peppers grown exclusively in Martinique. Vegetarian chillies add an exotic note of freshness to this strong mustard. They are widely used in Creole cuisine. This sweet chilli mustard is perfect for marinating fish and sauces for all your salads. Perfect for meat and fish stews.

Les saveurs de Maya" turmeric mustard is made from turmeric grown exclusively in Martinique. Turmeric, well-known for its beneficial properties and virtues, is the perfect accompaniment to meat and fish. It's the ideal condiment for hot and cold sauces, as well as vinaigrettes. Try it as a marinade too. Take your taste buds on a journey with this mustard with turmeric character.

Les saveurs de Maya" lime mustard is made from limes grown exclusively in Martinique. This lime mustard goes wonderfully well with vinaigrettes and adds the tangy touch so characteristic of this citrus fruit. It will be the 'twist' on your plate. The perfect accompaniment to fish and shellfish. Perfect in marinades and wraps.

Honey vinegar will add a harmonious note to your marinades and salads. Use it on its own (on asparagus, for example), or with smoked duck breast (combined with virgin pine nut oil) and other smoked meats. Can also be used as a dessert (plain cake with orange 'brouillade') or as a deglazing for livers. 100% natural: no artificial colouring or flavouring.

This exceptional vinegar, created by Master Vinegar-maker Frédéric Chaix, is made with whole mango, ginger and coriander. This smooth, slightly spicy vinegar expresses all the sweetness of mango, adding complex aromas and a hint of the exotic to your dishes. Mild and slightly spicy at the same time. Perfect with Caribbean, Asian and Oriental flavours. EXCELLENT WITH: Raw vegetable salads, green salads, Landaise salads, deglazing meats, game or fish, duck, planchas but also in making desserts. 100% natural: no artificial colouring or flavouring.

This exceptional vinegar was created by master vinegar maker Frédérique Chaix. Subtle and mild, this vanilla vinegar makes it easy to season starters, main courses and desserts. This bourbon vanilla vinegar is an exclusive and surprising seasoning. EXCELLENT WITH: Starters (seafood, scallops, cucumbers, tomatoes, etc.) Dishes (deglazing, fish, white meats, etc.) Salads (mixed salads, tabbouleh, etc.) Grated carrots, artichoke hearts, beetroot, avocado, tabbouleh, chicken breast, scallop deglaze. Excellent in desserts. The vinegar can also be diluted in still or sparkling water to make a refreshing summer drink. 100% natural: no artificial colours or flavours.