Spice Blends
Épices de Cru Apicius Spice Blend
£17.50
In a nutshell: A blend of spices inspired by Roman recipes; with long pepper, rosemary, and celery seed, among others, it goes well with sweet and sour dishes and wine and vinegar-based sauces.
A fascinating blend, inspired by the famous cookbook, Apicius, On the Subject of Cooking, a collection of recipes inspired by Roman gourmand Marcus Gavius Apicius. In designing this blend, we wanted to reproduce, as faithfully as possible, the flavours that characterized the Roman era. Featuring long pepper, rosemary, and celery seed, among others, this rustic mix of herbs and spices goes well with sweet and sour dishes and wine and vinegar-based sauces. Since the Romans had no sugar, their recipes often used grape molasses, vincotto, dried fruit or honey, all ingredients which perfectly compliment the vegetal scents of this blend. Excellent with braised meats, slow-cooked or grilled vegetables and fruits.
Details 50g; Ingredients: Mustard seeds, celery seeds, oregano, rosemary, long pepper, cumin, fennel, ginger, caraway.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.
A fascinating blend, inspired by the famous cookbook, Apicius, On the Subject of Cooking, a collection of recipes inspired by Roman gourmand Marcus Gavius Apicius. In designing this blend, we wanted to reproduce, as faithfully as possible, the flavours that characterized the Roman era. Featuring long pepper, rosemary, and celery seed, among others, this rustic mix of herbs and spices goes well with sweet and sour dishes and wine and vinegar-based sauces. Since the Romans had no sugar, their recipes often used grape molasses, vincotto, dried fruit or honey, all ingredients which perfectly compliment the vegetal scents of this blend. Excellent with braised meats, slow-cooked or grilled vegetables and fruits.
Details 50g; Ingredients: Mustard seeds, celery seeds, oregano, rosemary, long pepper, cumin, fennel, ginger, caraway.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.