Technical guide
| Ingredients | Oregano, sage, paprika, thyme, *mustard, spices |
|---|---|
| Allergens | *Mustard |
| Origin | Original creation |
| Net weight | 40 g |
| Storage / Use | In a cool, dark, dry place. |
| Price incl. tax | €8.80 |
Use to season fish, scallops, and olive oil-based sauces.
Recommendations
This blend is the ideal seasoning for scallops or a bite-sized "bouchée" of fish as an appetizer.
Stir together equal amounts of the spice and dried breadcrumbs, sprinkle the mixture over scallops or a fish fillet, then sauté in butter or olive oil.
I recommend finishing the dish with few drops of our Niora Oil or a good-quality olive oil.
Stir together equal amounts of the spice and dried breadcrumbs, sprinkle the mixture over scallops or a fish fillet, then sauté in butter or olive oil.
I recommend finishing the dish with few drops of our Niora Oil or a good-quality olive oil.
Perfume
Bright and smooth, like a slow-roasted pepper.
The words of Olivier Roellinger
For me, the name of this blend symbolizes a buccaneering spirit, like that on Tortuga Island in the middle of the Caribbean. The spice blend could be found on all 17th century French ships and was probably used to improve the taste of meals on board. The combination of peppers, mustard, cumin, and thyme epitomizes the cuisine of adventurers and marauders and their utter sense of freedom.