Spices & condiments

AOCPDO Midi-Pyrénées Ail violet de Cadours The only French garlic protected as a PDO (AOP)—a bulb with purple tunics, a white heart and generous… Alsace Moutarde d'Alsace Less timid than brown bread, more delicate than the Dijon of Bourgogne — moutarde d'Alsace is the liquid… PGI Burgundy Moutarde de Bourgogne Two ingredients, a single region: the seed and the wine must originate where the mustard is made. Burgundy Moutarde de Dijon A smooth, pungent golden paste, born of mustard seed and Bourgogne verjuice — an emblematic condiment of… AOCPDO Rhône-Alpes Olives noires de Nyons Wrinkled by frost, black as "bure de moine", with aromas of chocolate and vanilla that no one would… PDO Aquitaine Piment d'Espelette Scarlet garlands on the white facades of the Pays Basque, piment d'Espelette is the only French spice… Alsace Raifort d'Alsace A pungent root imported almost clandestinely from Germany in the 1950s, which in the space of a few… Alsace Safran d'Alsace A few thousand flowers gathered at dawn on an October morning, in the silence of the Alsatian hillsides… Martinique Sauce chien A knife from Thiers gave it its name; oignon-pays, chilli and lime give it its character — sauce chien… PGI Provence-Alpes-Côte d'Azur Sel de Camargue Pure, crystalline white, born of the salt pans of Aigues-Mortes since Antiquity — and, for its fleur… PGILabel Rouge Brittany Sel de Guérande / Fleur de sel de Guérande Harvested by hand by paludiers in the thousand-year-old marshes of the Guérande peninsula, grey salt and… PGI Poitou-Charentes Sel de l'Île de Ré / Fleur de sel de l'Île de Ré Sel de l'Île de Ré is the white gold of the Atlantic, crystallised by eight centuries of salt-making… PGI Aquitaine Sel de Salies-de-Béarn An ancient crystalline salt, extracted from an underground spring sealed away for two million years… Réunion Sucre de l'île de La Réunion From Arab sailors planting cane here in the 9th century to the centrifuges of Bois-Rouge, thirteen… Provence-Alpes-Côte d'Azur Tapenade Black olives, capers, anchovies: three ingredients, a thousand years of the Mediterranean in one purée. PGI Provence-Alpes-Côte d'Azur Thym de Provence A fragrant little treasure of the Provençal garrigues, this thyme with concentrated essential oils… Midi-Pyrénées Truffe noire de Lalbenque "The truffle is the diamond of the kitchen" — Brillat-Savarin, 1825. Rhône-Alpes Truffe noire du Tricastin Born of Zeus's lightning bolt », says the Greek legend of the black diamond — the truffle that made the… Guadeloupe Vanille de Guadeloupe Beneath the canopy of the Basse-Terre state forests, the black pod ripens in the shade — patiently… PGI Réunion Vanille de l'île de La Réunion It was a twelve-year-old slave who, in 1841, unlocked the secret of a capricious orchid — and made La…