This spice blend is very fresh, thanks to the fennel and lemon, and flavored with subtle touches of bell pepper and celery.
It will be perfect with fish, poultry, sautéed vegetables, and stuffed vegetables.
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Fennel, coriander, bell pepper, anise, chives, celery, citric acid
°°°
This spice blend is very "summery," colorful, and lively, adding "zing" to your dishes! There’s nothing spicy about this blend, which 
delicately enhances baked or en papillote fish, poultry (especially chicken), ratatouilles, and stuffed vegetables, for which I mix it directly into the stuffing.
As with all blends made primarily from whole spices rather than powders, I recommend allowing a minimum amount of cooking time and liquid so the seeds can swell, rehydrate, and release their fragrance. I add this "Kenya" blend at the start of cooking when the vegetables in the dish are releasing their juices.
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Data sheet
Reference: EPI2301007
Reference: pondichery
Reference: EPI2301013
Reference: 508212501
Reference: 021122
Reference: EPI230206
Reference: EPI2301013
Reference: pâtes
Reference: EPI230202
Reference: pondichery
Reference: EPI2301004
Reference: quatreepices
Reference: 20818101
Reference: EPI2301007
Reference: 20818002
Reference: grainesaroussir
Reference: 20825701
Reference: paella
Reference: Raclette
This spice blend is very fresh, thanks to the fennel and lemon, and flavored with subtle touches of bell pepper and celery.
It will be perfect with fish, poultry, sautéed vegetables, and stuffed vegetables.
