Spice blend
In its workshops in Gémenos, Provence, Espig creates exclusive blends of the highest quality, made from 100% spices and with no additives (preservatives, added flavourings, colourings, etc.). Get ready for an explosion of flavour!
World cuisine
Want to get away from it all and rediscover your roots? Enter the colourful, fragrant world of our spice blends for Oriental, Thai, Indian, Tex-Mex and Lebanese cuisine…
Everyday cooking
Discover our delicious blends that add flavour and depth to your dishes: barbecue spices, fish, chicken, pasta, wok, allspice…
Smoked BBQ spices
This blend with its intense, smoky flavour is ideal for preparing an excellent Texan-style marinade or making your best meat or fish kebabs. Use it rubbed over meat, accompanied by a drop of oil, or sprinkled over chips, potatoes or vegetables. As its name suggests, it’s perfect for barbecuing or grilling to bring out the smoky flavour.
Yellow Ras-el-hanout
A traditional Moroccan blend, Espig ras-el-hanout combines 6 spices with warm, slightly piquant flavours. This blend is essential for cooking Oriental dishes such as couscous or tajines, but not only that. It can also be used to flavour sauces, soups and vegetables such as ratatouille, and to enhance the flavour of sweet and savoury dishes.
Madras curry
Originating in the Madras region of southern India, this blend of spices offers a unique palette of earthy, warm and slightly acid notes. A staple of Indian cuisine, Madras curry reaches far beyond the country’s borders. Its powerful aroma adds flavour and colour to meat curries, vegetable curries, stews, grills, marinades…
Cajun spices
Cajun cuisine was introduced to Louisiana by the Acadians. Of French origin, it has Spanish, African, Amerindian and Creole influences. Our Espig blend of Cajun spices adds a gourmet, slightly sweet and spicy note to all your meat and poultry dishes, as well as fish and prawns, and rice dishes (including the famous jambalaya). It can also be used on the barbecue or in marinades.
Tikka masala
Chicken tikka masala may be the best known of all, but it can also be made with lamb or fish… The recipe involves marinating pieces of chicken in yoghurt and spices, “masala” meaning “spice mix”, then cooking them in a tandoor oven. Espig has selected the best spices for a fragrant and colourful tikka masala.
