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Natural spices

The spices are pungent substances of mineral, vegetable, animal or synthesis origin, which added to alimentary products are giving a specific taste or aroma. The aroma and the taste are given by etherized oils and acids from the spices composition.


Black pepper, white pepper, grounded-pepper, mustard, caper, etc.


Vanilla, clove, nutmeg, cinnamon, anise, pimento, coriander, savory, laurel leaves, etc.


Truffle, basil, rosemary, oregano, etc.


It has three types of action in its finished product shape:

1. Anti-microbial:
  • Inhibits the alteration action of the micro-organisms;
  • Inhibits the development of mold and bacteria;
  • Inhibits the toxin production of mold origi;
  • Inhibits the unwanted actions in the meat.

2. Anti-oxidant:
  • It slows considerably the auto-oxidation of lipids avoiding the mustiness of fats and increases the preservation of the finite product;

3. Aromatic:
  • Improves taste and smell;
  • Influences the digestion by stimulating the appetite.

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