A cooking wine is used for cooking rather than drinking. They are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked. Some wines are especially made for this purpose, often with salt added.
The Guérande Salt is famous for its extreme concentration in trace elements (magnesium and calcium in particular) and its sodium law rate. Its high humidity content makes it a very solvable natural product. The “fleur de sel” is neither washed nor grinded in order to preserve the natural wealth. It has a white natural color and is very famous for its taste and premium quality salt. The Guérande salt marshes are located in north-west France, along the Atlantic Ocean.
Saffron is a spice derived from the flower of the commonly known “saffron crocus”. The plant grows to 20–30 cm and bears up to four flowers that are made of stigmas. These stigmas, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, in one of the world’s most costly spices. It comes from Southwest Asia and was probably first cultivated in or near Greece.
The vinegar is a product that comes from the acid fermentation of wine or an alcoholic solution. It is used as a condiment, to enhance flavor as a seasoning, preserve some products such as pickles…or to make sauce. It benefits from a long shelf life.
Green pepper is the fresh seeds of the pepper plant, harvested before full maturity. The pepper plant is a climbing plant and originally comes from the big forests of India, Malaysia and Indochina. Its tiny flowers produce around 20 to 30 small berries per ear. They are at first green, then turn red and finally yellow.
Beans and Pulses
Pulses are plants whose fruit are contained in pods. They are rich in starch, carbohydrate and vegetables.
Whole grain Mustard
The whole grain mustard is a prepared mustard with visible mustard seeds. It is usually stronger than the classic yellow one, and the vinegar flavor is less pronounced.