Anis Estrellado / Badiana Onena 20g

They are originally from Moluccas (Spice islands) and they are the buds before flowering from the clove tree or girofle. The clove is normally used entire, but in a very small quantity, because of its very strong flavor.

Limited Edition 1/10, made in early October, with an exceptional taste and aroma, 10kg of green olives are needed to produce 1 liter of olive oil.

Made on the first day of the harvest, this exclusive and limited edition of just 4000 bottles is recognised the world over as the very finest oil produced in recent years. Awards of Finca la Torre

The cardamom pods, harvested by hand, are added whole to the dish as a sweetish-hot spice during cooking, or opened before preparation. To fully enjoy the spicy cardamom aroma, grind or grind the seeds. They taste good in coffee, tea, punch and fruit salad. They serve as a gingerbread spice and are an indispensable part of the Indian masala.

Superior Pedro Ximénez vinegar. It is highly recommended its use with Finca la Torre olive oil. Intense vinegar, ideal for cooking.

The most significant national and international awards from around the globe (garnering more than 40 since 2012) firmly endorse this ‘Hojiblanca’ as one of the finest oils in the world. Awards of Finca la Torre

Cinnamon is not only the classic Christmas spice, it should also not be missing in numerous desserts. Ground cinnamon powder tastes sweet and aromatic. From apple pie to plum jam to rice pudding, it is simply part of German cuisine. In the cuisine of India and the Orient, ground cinnamon gives meat, rice, couscous or curry dishes their exotic aroma.

The Onena cinnamon sticks come from Sri Lanka and are known as real cinnamon or Ceylon cinnamon. Of the highest quality (00000 Ekelle) they enhance your dishes with a noble and mild aroma. 100% natural, the decorative cinnamon bark can be used to refine drinks, upgrade desserts and optimize baked goods. Indian cuisine also likes to use cinnamon for hearty...

L'Amo, an excellent, intensely fruity olive oil from Mallorca, which combines the flora of the Balearic Islands in its bouquet. Awards of Aubocassa

The annual Picual edition, created on the first day of the harvest, with the unique tag bearing prints of personalities from the worlds of the Arts, the Sciences and High Society.