A "spice" is an exotic vegetable substance with a strong and often prickly savour allowing to restore appetizing and more digestible food. An "aromate" is a substance with the savour more sweet, suave, than strong. A "condiment" is a simple assaisonement for food insipid. The pepper is a spice, vanilla an aromate, mustard a condiment.

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		GARLIC Condiment
		French : Ail - German : Knoblauch - Spanish : Ajo - Italian : Aglio - Portuguese : Alho • Native of Asia, Garlic (Allium sativum) is known since the most ancient times for its savour and its properties antiseptics and digestive. One of the best is cultivated in the french departement of Tarn under the label "Ail rose de Lautrec" and the summer announces at home with the strong smell of garlic everywhere during the harvest. You can cook the renowned "soupe à l’Aïl" and each should never forget to put some Garlic in salads, sauces and other dishes.

		AJOWAN Epice
		Originaire de l’Inde où il est très utilisé, l’Ajowan (Carum copticum) est le fruit d’une plante dont on récupère les graines à la saveur amère et piquante. Ces graines entreront dans la composition du curry mais aussi du pain ou autres plats.

		DILL Aromate
		French : Aneth - German : Dillsamen - Spanish : Eneldo - Italian : Aneto - Portuguese : Endro • You can always find the Dill (Anethum graveolens) in wild state in sunny zones. All the plant exhales a strong aromatic smell and its savour is sweet and slightly bitter. You will use especially the young and soft shoots to flavor the new vegetables, marinades of fishes, or “bœuf en daube”. Seeds can be used to flavor your vinegar house.

		ANGELICA Aromate
		French : Angélique - German : Angelika - Spanish : Angélica - Italian : Angelica - Portuguese : Angelica • Angelica (Angelica archangelica) is sowed at the end of summer, one the repique in earth(ground) in spring. Second year, in summer, one cuts the biggest stalks. Third year one harvests all the plant which ended its cycle. One can add some fresh(cool) sheets(leaves) in salads or spinach. You can consume stalks as vegetables or candy them in some sugar for the pleasure of all. Seeds are used for liqueurs.

		ANISE Aromate
		French : Anis - Allemand : Anis - Espagnol : Anis - Italien : Anice - Portugais : Anis, Erva doce • The seeds of Aniseed (Pimpinella anisum) are collected at the end of maturity, matured and dried in the dry, for their sweet and very aromatic savour and used in cake shop to realize, in our country, the "fougasse". The green leaves can flavor a salad.

		ARTEMISIA Aromate
		Southernwood, Wormwood, Old man • The Artemisia (Artemisia vulgaris), is a plant of the dry and calcareous grounds which can be used to flavor dishes a little bit fat, pig roast, duck, river fish. You will use for it the fresh leaves which one will pick on the plant according to needs.

		STARANISE Epice
		• Comes from China, the badianier (Illicium verum) is a tree which can grow until ± 15 meters in height. Its small fruit forms a star with eight branches. Star anise contains anéthol, like anise. Appreciated like digestive and excellent against the constipation. To know some more, consult the herbarium of the trees

		BASIL Aromate
		• The Basil (Ocinum basilicum) is a invaluable herb which comes from India. You will use it in soups, salads and Mediterranean dishes on base of tomatoes. Leaves are harvested as one goes along. They lose their aroma by drying.

		BORAGE Aromate
		• Some attribute to Borage (Borago officinalis) reinvigorating, even magic effects. You can put some beautiful sentimental studed in soft drinks summer. The big leaves, to taste of cucumber, get involved in spinach and young leaves in salads.

		CINNAMON Epice
		• Already used 3000 years before J.C. the Cinnamon arrives us from Asia. There are two Cinnamons stemming from two different trees. The "real Cinnamon" (Laurus cinnamomum), "fine Cinnamon" or "officinal" is the Cinnamon of Ceylon. The second is the Cinnamon of China (Laurus cassia). It is the bark of the cannelier, in the pleasant smell and in the sweet savour bitter and ardent, that you use especially in cook.

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