Spices
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NewNutmeg & Mace – Nomie
In short Nutmeg and mace come from the same tree, the nutmeg. Its two spices, nutmeg and mace, nestle in the heart of its fruits. Little known in France, mace, “mace flower” or “nutmeg flower”, is the envelope that protects the nutmeg at the very heart of the fruit. Once dried, whether left whole or ground to a powder, mace becomes a spice in its own right.
Very aromatic, nutmeg evokes woody, nutty and cinnamon scents. Very hard, it keeps well over time, and it is recommended to grate it if necessary. In contact with the pulp of the fruit from which it comes, mace develops a fragrance naturally very similar to nutmeg, but also takes on fruity aromas.AED 30.0030 ml
New5 Spices – Nomie
The Cinq Parfums takes its name from the five elements, not the five spices that this blend contains. According to traditional Chinese medicine, all five elements are found in different parts of the body and the mixture helps maintain the balance necessary for good health. There is no such thing as a universal 5 Perfume blend, because it is adapted according to who makes it.
Profile Our 5 Perfume blend was created in collaboration with the Bao Family. It has beautiful woody and aniseed notes to bring delicacy and freshness to your dishes. The red Sichuan berry gives power to this blend and makes it unique.
Like all our blends, the grinding of the spices and the assembly is carried out regularly from our workshop in Paris. This 5 Perfumes contains cinnamon, star anise (star anise), fennel seeds, cloves, and red Sichuan berries.AED 50.0060 ml
NewCurry Blend – Nomie
Convinced that spices are still little known even though they can easily sublimate everyday cooking, Chloé Charles, independent chef, with Nomie imagined fine and subtle blends but also “easy to use”, with the idea of uninhibiting the general public and to restore spices to their nobility.
The Curry blend is an adaptation of the Colombo blend imagined in collaboration with Chloé Charles to be available over the four seasons. The collaboration with Nomie quickly became obvious since it was based on common values of eating well and respecting products.
Like all our blends, the grinding of the spices and the assembly is carried out regularly from our workshop in Paris. This blend for Curry contains Turmeric, Amchoor, Coriander Seeds, Cumin Seeds, Fennel Seeds, Jamaican Pepper, Blond Mustard.AED 50.0060 ml
NewBolognese Blend – Nomie
Convinced that spices are still little known even though they can easily sublimate everyday cooking, Chloé Charles, independent chef, with Nomie imagined fine and subtle blends but also “easy to use”, with the idea of uninhibiting the general public and to restore spices to their nobility.
The Curry blend is an adaptation of the Colombo blend imagined in collaboration with Chloé Charles to be available over the four seasons. The collaboration with Nomie quickly became obvious since it was based on common values of eating well and respecting products.
Like all our blends, the grinding of the spices and the assembly is carried out regularly from our workshop in Paris. This blend for Curry contains Turmeric, Amchoor, Coriander Seeds, Cumin Seeds, Fennel Seeds, Jamaican Pepper, Blond Mustard.AED 50.0060 ml
NewSalad Blend – Nomie
Convinced that spices are still little known even though they can easily sublimate everyday cooking, Chloé Charles, independent chef, with Nomie imagined fine and subtle blends but also “easy to use”, with the idea of uninhibiting the general public and to restore spices to their nobility.
The Curry blend is an adaptation of the Colombo blend imagined in collaboration with Chloé Charles to be available over the four seasons. The collaboration with Nomie quickly became obvious since it was based on common values of eating well and respecting products.
Like all our blends, the grinding of the spices and the assembly is carried out regularly from our workshop in Paris. This blend for Curry contains Turmeric, Amchoor, Coriander Seeds, Cumin Seeds, Fennel Seeds, Jamaican Pepper, Blond Mustard.AED 50.0060 ml
NewAvocado Blend – Nomie
For Guacamole, Avocado Toast, and Tex-Mex Cuisine !
Avocado is our house blend to spice up your guacamoles, avocado toasts or any other avocado-based dish.
This is a very fragrant blend, with flavors of tomato, citrus and herbs with a hint of wild cumin. It perfectly enhances the thin and light flesh of the avocado.
Usage Of course, our avocado blend can be used for much wider usage. It can be sprinkled everywhere and is very easy to use. It is also particularly appreciated with poultry, in a marinade for barbecue grills, or with baked potatoes to make homemade potatoes.AED 30.0030 gr
NewSweet Curry – Nomie
Our curry blend, very sweet and very fruity.
Did you know that curry does not mean a spice, but a mixture of spices! It is a term that has become generic and designates a wide variety of spicy preparations. This mixture of several spices varies according to regions, uses, families, according to the ingredients and their proportions, and the time spent roasting and crushing them …
Sweet Curry is a Nomie creation, full of freshness on the nose, and very fruity on the palate. It is a mild curry that is not spicy, and will go wonderfully with all your dishes, stews, soups or salad dressings. It will also enhance your mayonnaise or other dips for the aperitif. It will also seduce you in a sweet version, in a fruit salad, or brushed with a syrup on your seasonal pies.
Sweet Curry is one of our classics for its ease of use and its universal character. With a moderate aromatic power, its scent is very easy to adjust so as not to be surprised by overly spicy cuisine.AED 30.0030 ml
NewWild Curry – Nomie
Curry blend note, fruity and full-bodied.
Did you know that curry does not mean a spice, but a mixture of spices! It is a term that has become generic and designates a wide variety of spicy preparations. This mixture of several spices varies according to regions, uses, families, according to the ingredients and their proportions, and the time spent roasting and crushing them …
Profile After the mild curry all in freshness and roundness, we are pleased to introduce you to our Wild Curry, more full-bodied and intense. On a turmeric base, we discover notes of cumin and Sichuan berries, and the blond mustard seed which gives it its bite. We love its fruitiness with oven-roasted vegetables or with pan-fried poultry.
Our blend is a homemade creation and contains turmeric, garlic, blond mustard, ginger, cinnamon, paprika, fennel seeds, cumin, Sichuan berries and green cardamom. It goes particularly well with simmered dishes or to flavor vegetables roasted in the oven.AED 30.0030 ml
NewCarrot Cake – Nomie
Foie gras, Gingerbread !
Carrot Cake is our house mix for fall, winter, Christmas. It comes close to the so-called “Pumpkin Spice” mixes very popular in the United States, a spice mix close to our Gingerbread mixes, used for the famous Pumpkin Pie or Pumpkin Pie for Thanksgiving dinner, or to make delicious carrot cake.
With a dominance of Cinnamon we also find in our blend ginger, Jamaican “pepper” better known as “four spices”, tonka bean, green anise and a hint of cloves.
It is suitable for all seasonal desserts and pastries, also perfumes a café latte or a chaï tea, but is also a marvel for seasoning a homemade foie gras, or simply sprinkle it on when serving!AED 30.0030 ml
NewRas El Hanout – Nomie
King of the Maghreb mix !
Ras el-Hanout is a well-known blend of Maghreb cuisine. It can also be called “Maghreb curry” since it is a mixture that can be found in many traditional dishes. Also, it’s a mix that varies among families, grocers, assemblers. Mainly composed of cumin, coriander, turmeric, ginger, cinnamon, paprika… everyone adds their secret touch!
Our Ras el-Hanout blend has notes of anise all in freshness, roundness brought by paprika, and a touch of heat given by a little cayenne pepper. Rest assured, its pepper nevertheless adapts to the palate of as many people as possible.
Like all our blends, the grinding of the spices and the assembly is carried out regularly from our workshop in Paris. Our Ras el-Hanout contains paprika, turmeric, cumin seeds, green anise seeds, fennel seeds, basil and rosemary leaves, and cayenne pepper.AED 30.0030 ml
NewZaatar – Nomie
The ‘herbs of Provence’ of the Middle East.
Zaatar or Za’atar, which means “thyme” in Persian, is in a way the Provence herb of Levantine cuisine. It’s a Middle Eastern seasoning that’s been around for centuries. While the ingredients vary from region to region, Zaatar most often includes thyme, oregano or marjoram, sumac and sesame seeds. In some kitchens, you can also find mint, savory, or even garlic semolina or coriander seeds. Zaatar is a fairly versatile blend, with a number of uses in the kitchen.
Our Zaatar blend is an in-house interpretation, made like all our blends in our workshop. It is made with thyme, oregano, roasted sesame and sumac. Its difference from our traditional wild Zaatar is that it is made without salt, oil, and from varieties of thyme and oregano similar to our Provence herbs.AED 30.0030 ml
NewGaram Masala – Nomie
Mix for casseroles and autumn vegetables.
Garam Masala is a Nomie creation, powerful and warm but not spicy. Like curry, every household in India has their own version of garam masala. It is found in almost any dish, mixed with yogurt, coconut milk, mashed legumes, broth, etc.
Cinnamon and cloves give it its roundness, cumin its virility, pepper its warmth, green and black cardamoms its minty, eucalyptus freshness. When these spices are combined, they create a blend that adds incredible depth and complexity to a variety of dishes. It is a blend with an intense nose, and with character on the palate.AED 30.0030 ml
NewSweet Bio Paprika – Nomie
In Brief, before being a spice, paprika is first and foremost a variety of pepper.
Paprika, Sweet Pepper, Pimenton or Pepper, are some of the names given to this fruit. In France, the term paprika more deliberately refers to the spice, in the form of a fine powder with an intense red color. The term comes from the Hungarians who made the spice famous around the world, but it is the Spaniards who consume the most for their dishes.
Paprika can vary in taste from very mild to very spicy depending on the variety grown. At Nomie, we offer mild and slightly sweet paprika. Its flavor is that of red peppers picked at full maturity. It can be very fruity, sometimes tomato. To choose it well, you have to trust its smell and its bright red color, a sign of freshness and a guarantee of quality. Say goodbye to the lines of red powder on the edges of the plates, a nice paprika has its place in the preparation of the dish. Be aware that there is also holm oak smoked paprika which has become very popular in recent years.
We offer sweet paprika from two Spanish producers in our shop. These two sisters are the 3rd family generation to produce authentic paprika using traditional methods specific to Pimentón de la Vera AOC. We also offer their green oak smoked paprika.AED 30.0030 ml
NewSmoked Bio Paprika – Nomie
Before being a spice, paprika is first and foremost a variety of pepper. Paprika, Sweet Pepper, Pimenton or Pepper, are some of the names given to this fruit. In France, the term paprika more deliberately refers to the spice, in the form of a fine powder with an intense red color. The term comes from the Hungarians who made the spice famous around the world, but it is the Spaniards who consume the most for their dishes.
Paprika can vary in taste from very mild to very spicy depending on the variety grown. At Nomie, we offer mild and slightly sweet paprika. Its flavor is that of red peppers picked at full maturity. It can be very fruity, sometimes tomato. To choose it well, you have to trust its smell and its bright red color, a sign of freshness and a guarantee of quality. Say goodbye to the lines of red powder on the edges of the plates, a nice paprika has its place in the preparation of the dish. Be aware that there is also holm oak smoked paprika which has become very popular in recent years.
We offer sweet paprika from two Spanish producers in our shop. These two sisters are the 3rd family generation to produce authentic paprika using traditional methods specific to Pimentón de la Vera AOC. We also offer their green oak smoked paprika.AED 30.0030 ml
NewNigella – Nomie
Nigella seeds are also called black seeds or black cumin, among several other names (from the Latin nigellus which means black). The plant from which this spice comes is native to the Mediterranean region, first used as a spice in Turkey and in Syria where ours comes from.
It is said that black seed was used by Cleopatra due to its health and beauty enhancing properties …
Although the seeds don’t have a lot of flavor, they are very flavorful, with herbal notes of oregano and cumin. Nigella is present in many cuisines, such as in India where they decorate traditional breads, naans, as well as salads, rice, fish …AED 30.0030 ml
NewDukkah Hazelnut – Nomie
Egyptian blend, crunchy mix.
In Brief Dukkah is an Egyptian blend traditionally eaten with bread and oil. It comes as a coarse powder, a mixture of spices and nuts.
Composed of spices and roasted nuts, this gourmet blend is available in all meals from breakfast to dinner. For this mixture, we have chosen to work with greasy Piedmont hazelnuts roasted and crushed to accentuate this “sweet and salty” side.
Like all our blends, the grinding of the spices and the assembly is carried out regularly from our workshop in Paris. Our Piedmont Hazelnut Dukkah contains sesame seeds, cumin, coriander and Piedmont hazelnuts.AED 50.0075 gr
NewJamaican Pepper – Nomie
Jamaican Berries four spices.
We also know the berries of Jamaica under the name of 4 spices. Its flavor recalls the notes of the famous blend of cloves, nutmeg, black pepper and cinnamon.
The four scent notes are warm and spicy. Cloves and nutmeg add freshness and intensity. The cinnamon arrives in a second step in all subtlety with a light peppery touch.AED 30.0030 ml
NewTonka Bio Beans – Nomie
The Tonka bean is the kernel, the kernel, of the fruit of a large tree, Brazilian teak, found in the West Indies and Central America. Like vanilla, it develops its flavors after a drying time of several months. The bean then takes on a black color, wrinkles, and becomes hard like a small fossilized rock. To consume it, the Tonka is grated like a nutmeg, or infused like a vanilla bean.
The Tonka bean is a gourmet spice. It has an odor reminiscent of bitter almond, with a woody side, full of roundness, and also vanilla scents whose aroma is very similar.
In our store, we offer Tonka beans from a Brazilian producer, from the Pará region in the north of the country.AED 30.0030 ml
NewHibiscus – Nomie
The hibiscus flower appears in large red-pink petals, dried in the sun. It is most often consumed with certain teas and drinks for its coloring power, and its sweet and tangy notes.
Most likely native to Sudan, the hibiscus remains mainly cultivated in Africa, although it can be found today in all corners of the world, in India, Indonesia or the United States.
Reduced to powder, the flower takes on the appearance of a spice easy to incorporate into cooking, for sweet preparations, but also to surprise a savory dish.
Profile Hibiscus has very fruity notes, which may recall certain citrus fruits, pomegranate or goji berries. It leaves a sweet and tangy touch in the mouth. We will be surprised by its strong coloring power with the pink palette.AED 30.0030 ml
NewRed Sichuan Pepper – Nomie
“Floral” pepper .
Red Sichuan berries are sometimes called Szetchuan pepper. This “false pepper” is a cousin of Sansho bay found in Japan, Timut bay which grows in Nepal, or also Indonesian Andaliman bay. Sichuan or Szetchuan, both spellings refer to the same thing, a spice from a shrub native to the Sichuan region of China, in the Rutaceae (Zanthoxylum) family.
Red Sichuan berries resemble peppercorns with intense floral aromas, with a lot of freshness on the palate, very aromatic with notes of pine and lavender, a slight sweetness of citrus. Beyond its unique flavor, what makes red Sichuan berries famous is the numb sensation they cause on the tongue. This berry does not sting or burn like a pepper could, but it leaves a slight tingling or even a subtly numbing effect on the tip of the tongue.
Did you know ? These shrubs are found throughout Asia, but also in the Americas and Africa. It is even found in some gardens in France. According to legend, red Sichuan berries were once reserved only for the Chinese emperor.AED 30.0030 ml
