Caribbean Spice "Biguine Créole", in jar and retail bag

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic toasted coconut and coconut flour, Habanero pepper, assortment of organic plants (ginger, turmeric, red pepper, onion, garlic, cardamom, cinnamon, lemon zest), natural mango and pineapple flavor.

A bit of history
The colonization of the Caribbean by Western and European nations brought with them their respective gastronomy.
These traditions blended with other culinary traditions originating from slaves or plantation workers.
We speak of Caribbean gastronomy, of which West Indian cuisine is a part.
The various gastronomic traditions were enriched by successive contributions from America, Europe, Africa, India, and the Pacific.
Over the centuries, the various islands have integrated the diverse culinary traditions of their mixed populations, as well as those of successive peoples who migrated from elsewhere.
Generations of inhabitants have passed down this knowledge, which today constitutes a cultural distinctiveness of overseas countries under the name of Creole gastronomy.

What's in my "Biguine Créole" spice recipe?
Fans of Caribbean cuisine recipes know the spicy flavor that characterizes its cuisine. Exotic fruits are paired with all kinds of sauces and foods. My Creole Biguine spice blend is inspired by this colorful and flavorful cuisine.
Spices blend with fruits, and the habanero pepper provides the expected spice in such a blend.
The light binding agent of coconut flour can be used to thicken coconut milk, vegetable juice, or roast poultry. Depending on your taste for spicy flavor, the dosage of such a blend should be measured. The spices in this blend allow for culinary daring in less exotic recipes.

How do I use my artisanal spice?
Here are some chef's tips.
Try my blend on a pan of potatoes, sprinkling it over the top at the last minute. Once served on plates, add a dash of my Mango Vinegar to add extra flavor.
Salsify, cauliflower, and squash flesh are interesting vegetables to season with this spice. They should be sautéed beforehand to be enjoyed.
If you like to add spice and flavor to fruit, try it with bananas roasted in butter in a pan. Remove the bananas, add coconut blossom or Muscovado sugar, and caramelize lightly.
Off the heat, deglaze the caramel with orange juice and a dash of dark rum. Return to low heat to melt the cooked sugar, then add the Creole Biguine, as needed. Finish cooking the bananas in the hot sauce. They should be soft before serving on preheated plates.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging:
Glass jar with a snap closure and a 4-panel cardboard label attached with linen string.
Kraft bag labeled with a QR code to access the product on the online store.
Sample presented in a glass jar with a snap closure.