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Creole spice blend
Creole spice blend
A spicy fragrance from the islands with the Creole five-flavor blend
Head to Reunion Island! Spicy and fresh flavors that enhance seafood and appetizer dips.
As low as
€10.30
How to cook with the Creole five-flavor blend?
Obviously to be used with Creole preparations: rougail sausages, smoked chicken, poultry dodine, duck with mangoes, roasted quails, shrimp skewers, clam gratin…
Some recipe ideas to use the Creole five-flavor blend
- - Chicken colombo: marinate your chicken pieces in a mixture of colombo, lime, and the Creole five-flavor blend, then cook it with vegetables. Serve with rice;
- - Cod fritters: mix pieces of salted cod with flour, eggs, and the Creole five-flavor blend, then fry them until crispy;
- - Rougail sausages: marinate smoked sausages with onions, tomatoes, garlic, ginger, and the Creole five-flavor blend. Serve with white rice, red beans, and a touch of lime;
- - Punch Planteur: prepare a cocktail with dark rum, pineapple juice, orange juice, cane sugar syrup, nutmeg, vanilla essence, and the Creole five-flavor blend, garnished with tropical fruits;
- - Spicy shrimp: marinate shrimp in the Creole five-flavor blend, garlic, salt, pepper, and lime juice. Sauté them with onions and peppers, serve hot.
An assembly of Creole flavors
It reveals a subtle balance between fresh, spicy, and floral notes. This blend of spices offers a captivating aromatic palette, with nuances that evoke exotic spices, fresh herbs, and sunny citrus fruits.
A journey into the heart of Creole cuisine
Creole cuisine emerges from a harmonious fusion of African, European, Indian, and indigenous Caribbean culinary traditions. Every aspect of this gastronomy carries a unique story, reflecting the varied origins and multiple influences of the Creole community. Spices play a central role in Creole cuisine, as they not only impart their distinctive flavor to dishes but also evoke the history of spice trade in the Caribbean. The Creole five-flavor blend allows you to envelop preparations in this gastronomic universe.
| Allergen | Sulfites / Sulphites |
|---|---|
| Native country | FRANCE |
| Ingredients | garlic (China), thyme, pink berry, ginger, combava zest. |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |