Where to use this Trapper mix
Explore the delicate flavours
inspired spice mix will transport you out of time and far from civilisation.
Deep in the heart of a maple forest, the call of the wild is strong! This mix
releases all the essence of hunting and gathering, for simple and natural
recipes. Yet, the perfect balance of flavours means the Trapper mix is
also perfect for accompanying more sophisticated dishes.
How to get the best
from your Trapper mix
Our recipe ideas for
this Trapper mix:
Avocado and cream cheese canapés sprinkled with Trapper mix: Perfect
for a new twist on an all-time brunch favourite;
Barbecue grilled meat: sprinkle a generous dose of Trapper mix onto
your beef or turkey skewers served with peppers;
Apple, lamb’s lettuce and walnut salad with Trapper mix: sprinkle Trapper
mix over your salad;
Quebecois salmon: grill your salmon steak on the barbeque, add some
chopped and grilled hazelnuts and a handful of cranberries. Sprinkle
generously with this Quebecois mix to enhance all the flavours of this dish;
Autumn comfort: Trapper mix adds character to woody flavours. Sprinkle
it over chestnut mash served with pan-fried wild forest mushrooms. The
perfect companion for roast ham for a warm autumn treat;
Smoked salmon on toast: sprinkle Trapper mix over your smoked salmon;
Home-made gourmet burgers: season your burger with Trapper mix, don’t forget
all the traditional extras: cheddar, onions and pickles.
Glazed duck breast
with Trapper mix and baby new potatoes
6 duck breasts;
10cl maple syrup;
5g Trapper mix;
5cl olive oil;
1kg duck fat;
1kg baby new
2 cloves garlic;
3 pinches herbes de
2 pinches salt.
Score halfway down
into the skin side of the duck breasts in a grid pattern. Sear the skin side
of the duck breasts in a frying hot pan and season with salt. Turn the duck
breasts over and cook for a few minutes then leave to one side. Finely chop
the onion then fry in a pan with olive oil and add Trapper mix. Caramelize the
onions in the maple syrup then deglaze with water. Add your duck breasts to
the frying pan and continue cooking basting the duck with the maple syrup.
Melt the duck fat with
the herbes de Provence and fry the garlic. Wash the baby new potatoes and fry
in the duck fat. Sprinkle the potatoes with salt just before serving with the
glazed duck breasts.
HAVE Quebecois mix
This savoury, spicy and sweet
Quebecois recipe will enhance all your dishes. Its delicious rich taste of maple
syrup will enchant even the simplest of dishes. Use your Trapper mix in all
your dishes just like any other flavoured salt.
The famous Trapper mix
Trapper mix is made
from sugar, black pepper, coriander, garlic, onion, red pepper, sea salt, maple
sugar, flavouring, rapeseed oil.
sweet’n’salty spice mix is one of Terre Exotique’s flagship products.
Ideal with salmon
and grilled meat, the unusual taste of this Trapper mix will whisk you off to
a wooden hut deep in a maple forest …
It’s the maple sugar
crystals which give the sweet hint to this spice mix!
Maple sugar crystals
are obtained by evaporating maple syrup at 123°C. This syrup is obtained when
maple sap is harvested at the beginning of Spring, the emblematic activity of
Quebec. When boiled the sap turns to syrup, which crystallizes into maple
entirely natural salt. Devilishly delicious, it can be used like fleur de sel
on virtually anything, with all your savoury dishes, before or after cooking.
This Trapper Mix is completely natural, without flavour enhancers.
Ingredients include onion, garlic, red pepper, pepper, coriander and oil. All
these flavours will enhance your meats and vegetables in a flash.
Our Trapper mix
releases surprising tastes which will easily have you hooked! This Quebecois
sweet, salty and spicy recipe is so easy to use that you can be fooled into
thinking there’s a Michelin starred chef in your very own kitchen. As one of
Terre Exotique’s flagship products, it certainly deserves a prime place on
your spice rack.
does Trapper mix come from?
The amazing story
behind the Trapper mix
This mix was originally an
accident! A trapper from Northern Canada spilt his salt cellar into his pot
of maple syrup. As he didn’t want to waste his precious sugar, he used it to
season his dried bison meat. That’s how this typical Quebec delight was
What is so characteristic about
the Trapper mix is its maple sugar crystals obtained by evaporating maple
syrup. Maple syrup is as essential to the Quebec people as the baguette is to
the French. The production process is long and difficult: it takes 40 litres
of sap to obtain 1 litre of syrup, and 100 litres de sap for 1 kg of sugar.
Quebecois cuisine pays
tribute to maple syrup
Maple syrup and
maple crystals are used in many Quebecois dishes. There are two high points
in the year in Quebec: year-end festivities and the Sugar shack season in
Spring. Sugar shacks are found in maple groves and are an ode to the
traditional cuisine of this region of Canada. Traditional Quebec cuisine often
includes hearty winter dishes and adds maple syrup to fish, game and of
course to desserts. The most famous dishes are slow cooked beans with pork,
ham with maple syrup or the traditional “oreilles de crisses” crispy
|VN Energie pour 100 g (energy for 100g) : 1238 kJ / 296 kcal
VN Matière grasse (fat) : 2.4 g
Dont acide gras saturés (of which saturated fat) : 0.3 g
VN Glucides (carbohydrate) : 69.6 g
Dont sucres (of which sugars) : 43.9 g
VN Protéines (protein) : 5.2 g
Vn Sel (salt) : 15 g
|sugar, black pepper, coriander, dehydrated vegetables (garlic, onion,
|red bell pepper), sea salt, maple sugar, natural maple aroma,
|vegetable oil (colza).
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.