Spice plant

• Condiment plants in the kitchen

Spice and condiment plants are distinguished from herbs by their taste, which overpowers their fragrance. They alter the flavor and appeal to our sense of taste. The captivating aroma of brown cardamom and saffron will seamlessly integrate into your recipes, adding depth to your dishes. Using these condiments is an opportunity to travel and share unique flavors through delicious meals. The curry tree will take you to India, while the habanero pepper will make your taste buds vibrate in the Caribbean. If you enjoy very spicy dishes, our selection of cayenne peppers or pili-pili peppers will impress even the most seasoned chili lovers.

• Planting in the garden

Equally easy to grow as aromatic herbs, condiment spice plants can be cultivated in the garden. Very hardy, wild garlic will easily find its place among other aromatic herbs or in a flower bed. Watercress from Para prefers container cultivation. With its delightful aroma of Mexican tarragon, don't hesitate to plant it near your kitchen or barbecue area. If you don't have a garden, sage chia and savory can be grown in window boxes or pots so you always have them within reach.

• Cultivation of spices

Although most spice and condiment plants evoke exoticism, their cultivation is not complicated. In a dedicated outdoor space, wasabi thrives easily in a shaded area. Sichuan peppercorn is very hardy and fruits at a young age; it prefers any well-drained soil. Green cardamom, meanwhile, is ideal for window sills and can grow very well in a pot.