Copyright © 2019 HYALIN REYKJAVÍK

HYALIN — FRÖNSK SÆLKERAVERSLUN

Hverfisgata 35, 101 Reykjavík, Ísland 

+354 519 7171

contact(at)hyalin-reykjavik.com

HYALIN ehf. / Kennitala: 541215-0930

SEA SALT & TRUFFLE SALT

 

Les Sauniers de l'Île de Ré

"Fleur de Sel" in a linen bag

(Sea Salt harvested in Île de Ré)

125g. / 1.490 kr.

Traditional French "fleur de sel" is collected off the coast of Brittany but also in Noirmoutier and Île de Ré (an island off the west coast of France near La Rochelle). It is not used in place of salt during the cooking process. Instead, it is added just before serving, like a garnish, a "finishing salt," to boost the flavor of eggs, fish, meat, vegetables, chocolate, and caramel.

 

Terre Exotique

Viking Salt — Egersund (Norway)

80g. / 1.390 kr.

It seems that this Viking salt is the only culinary heritage of these valiant soldiers. The original recipe had been lost but was recently found back! The scent of this salt, and its delicious smoked flavor delights our taste buds, is now presents on numerous table of northern Europe. In Norway, it is part of a large number of traditional recipes.

 

Maison Pébeyre

Summer Truffle Salt

(Tuber aestivum)

200g. / 1.990 kr.

This mix of fine sea salt with pieces of truffles (1%) will add a heady scent to salads, omelettes, potatoes, sauces, meats, fish, and pasta dishes. This truffle salt is made by Maison Pebeyre, a French expert in truffle products since 1897. Imported straight from Cahors (Lot), France.

 

Maison Pébeyre

Summer Truffle Salt

(Tuber aestivum)

50g. / 990 kr.

This mix of fine sea salt with pieces of truffles (1%) will add a heady scent to salads, omelettes, potatoes, sauces, meats, fish, and pasta dishes. This truffle salt is made by Maison Pebeyre, a French expert in truffle products since 1897. Imported straight from Cahors (Lot), France.

 

Terre Exotique

Winemaker Salt (Bordeaux)

80g. / 1.650 kr.

The winemaker salt comes from two emblematic places: The Isle de Ré for the salt, and Bordeaux for the wine. Indeed this salt marinated in a blend of merlot and cabernet will take you to the heart of the most impressive wineries of the Bordeaux region!

Its color and subtlety make this salt a great partner to your cooking.

 

Terre Exotique

Sea salt with Lime Zest

90g. / 1.990 kr.

This delightful mix of fleur de sel and lime zest releases fresh citrus notes. Ideal with fish, king prawns, a shrimp and avocado salad or with fresh grapefruit. Add a few pinches to your Asian dishes, chicken tagine, shortcrust pastry for a lemon meringue pie or simply with raw vegetables. This fleur de sel from Madagascar is hand collected from the salt ponds in Ifaty which benefit from ideal weather conditions. 

ESPELETTE PEPPER

 

Maison Landaldea

Sea Salt (with Espelette Pepper)

80g. / 990 kr.

A tasty mix of fragrant fleur de sel with Espelette chili flakes. Crispy in texture, perfumed  on the nose and with just the right amount of heat, this livens up everything!

Delicious with omelettes, soups, rice, sautéed potatoes, grilled and roasted meats or poultry. 

Refrigerate after opening.

 

Maison Landaldea

String of A.O.P. Espelette Pepper

3.500 kr.

The legendary French Espelette pepper from the Basque region add sophisticated piquancy to a dish.

Espelette pepper, protected by a French A.O.P. label is the cornerstone of Basque cuisine, where it has gradually replaced black pepper.

 

Maison Landaldea

Espelette Pepper Powder A.O.P.

50g. / 1.490 kr.

Espelette pepper is the cornerstone of Basque cuisine, where it has gradually replaced black pepper. One of the most popular spices in modern Parisian kitchens, mildly hot, it's the perfect spice for chicken, fried eggs, and the more adventurous stir it in hot chocolate to add a little zip!

 

Refrigerate after opening.

 

Maison Landaldea

Espelette Pepper Jelly

100g. / 990 kr.

Delicious with cheese and grilled meats or simply spread on crackers or toasts. One of our best sellers!

 

Maison Landaldea

Espelette Pepper Cream

90g. / 990 kr.

An essential cream to enhance your grills, hamburgers and barbecue parties. Perfect as well for grilling "a la plancha" (Spanish pan). This traditional spicy cream is commonly used in the Basque cuisine.

MADE IN PROVENCE

 

Provence Tradition

Rosemary

15g. / 990 kr.

 

Provence Tradition

Thyme

30g. / 990 kr.

 

Provence Tradition

Lavender

30g. / 990 kr.

 

Provence Tradition

Provence Herbs (Red Label)

30g. / 990 kr.

Rosemary 26%, Oregano 26%, Summer Savory 26%, Thyme 19% and Basil 3%.

"Herbes de Provence" is an aromatic blend of dried herbs typical of the Provence region of southeast France. It is typically used with grilled foods and stews.

 

Provence Tradition

4 Bouquets Garnis

16g. / 890 kr.

The bouquet garni is a bundle of herbs (Thyme and Bay Leaves)  tied together and mainly used to prepare soup, stock, casseroles and various stews like Bœuf Bourguignon, Cassoulet, Veal Blanquette, Onion soup...

RARE WHOLE PEPPERCORNS

 

Terre Exotique

Black Penja Pepper (Cameroon)

80g. / 2.290 kr.

The pepper industry is Cameroon has existed for only 50 years and is very small in size and total production, almost all of which goes to France.  The Penja Black Peppercorn is a small to medium-sized peppercorn with a uniform dark brown/black color.  The aroma is rich and pungent with a hint of Cumin.  The flavor is also pungent with a high heat that comes on quickly and has "depth".   This is another "pepper lover's pepper".  If you are mourning the loss of the Talamanca Del Caribe, you might like this one.  It is expensive, but it's worth it!

 

Terre Exotique

Black Kampot Pepper (Cambodia)

70g. / 2.090 kr.

Kampot is an organic, luscious black peppercorn that is crisply sweet in fragrance with overtones of guava and eucalyptus.  It is a large berry with an equally large paper-white center that ensures good heat.  Kampot’s flavor is crisp with a mildly smoky finish.

Pepper has been grown in this region for over 100 years, but, the Kmer Rouge regime destroyed the pepper plantations in favor of rice production in the latter part of the 20th century and the industry has only recently begun to emerge from this wreckage. This variety is highly regarded abroad, with most of the production going to Japan or France.  

 

Terre Exotique

Voatsiperifery Pepper (Madagascar)

50g. / 2.350 kr.

Its name comes from "voa" which means "fruit" in Malagasy and "tsiperifery" which is the name of the plant. It's a very rare pepper which is harvested by hand by the local Malagasy villagers from June to August. Voatsiperifery grows in the wild in the tropical forests of South-East Madagascar. It is difficult and dangerous to pick as the creeper grows as high as 30m and the berries only grow at the top seeking the sun. The pepper's flavour has a fruity base with strong notes of burned herbs. A delicious companion for all your chocolate desserts. Rare, unique and even addictive with its woody floral notes with a fresh citrus hint... 

 

Terre Exotique

Red Szechuan Berries

30g. / 1.650 kr.

Szechuan peppercorns are not a true pepper at all, but berries from the Prickly Ash tree native to China.  It is widely grown and consumed in Asia and is a vital component in many Chinese and Japanese dishes.  The peppercorns are air-dried rust-colored berries with hair-thin stem connecting to a split husk containing a black seed.  The husk and the seeds are often separated as they have different flavors. 

The peppercorns are often lightly roasted before crushing in a mortar and pestle and go well with fish, chicken, and duck, or any dish where a spice heat is desired.

HOT CHILI PEPPERS

 

Terre Exotique

Angel Hair Chilli (Tianjin, China)

15g. / 1.650 kr.

 

A spice of the region of Tianjin, northeast China. These carefully selected, dried chili peppers are sliced ultra thin, ready to use and truly sensational! They are not typically hot since the spicy seeds are extracted. They are therefore more useful to decorate modern, contemporary dishes and are perfect for decorating just about every dish. Also great for deep frying.. These light strands which are cut up after being harvested have hot notes and peppery yet fruity flavours. They rate 5/10 (strong) on the Scoville scale. Use these chili strands in winter soups, stews, sauces, to spice up a summer salad or just to decorate your dishes.

 

Terre Exotique

Piri Piri Pepper (Uganda)

30g. / 1.650 kr.

Also called "Bird chilli", or "Pili-pili", Piri Piri pepper  is one of hottest chilli peppers in the world. This little red chilli pepper is harvested in Uganda (“the pearl of Africa”). Its botanical name is Capsicum frutescens and it’s part of the Solanaceae family. It is also grown in Madagascar, Congo and Zanzibar.

It rates 9/10 on the Scoville scale (volcanic), and releases very strong and sweet flavours. Perfect for spicing up sauces, grilled meat, pan-fried vegetables and soups. Add it whole in your stews (careful, no more than 1 chilli pepper!) or in your pizza oil. Avoid touching it with bare hands, and try and use gloves. Avoid all contact with eyes.

 

Terre Exotique

Chipotle Chilli Pepper (Mexico)

30g. / 1.650 kr.

Chipotle chilli pepper is also called Jalapeno chilli and is grown in Mexico in the State of Chihuahua. Its name comes from the nahuati (a macrolanguage from the Uto-Aztecan family) word “Chilpoctli”, “Chil” means chilli pepper and “poctli” means smoked.

Once dried and smoked with Pecan wood, this strong and very hot little brown chilli pepper will flavour your olive oils (left to soak in the oil), your sauces, your vinegars, your home-made Tabasco or a simple dish of beans and lentils.

Its sweet flavours of walnut and its smoked notes go wonderfully with grilled red meat, delicate white fish, poultry in sauce or a chocolate dessert. Ground down to a powder, it will enhance nachos, tacos, burritos, home-made guacamole or Tex Mex spice mix. This Mexican chilli pepper rates 5/10 (strong) on the Scoville scale. It is stronger than Espelette chilli pepperand not as hot as Bird’s chilli pepper. Be careful not to rub your eyes once you have handled the chilli as the alkaloid in it might burn you.

DRIED SPICES & BLENDS

 

Terre Exotique

Red Curry

60g. / 1.450 kr.

 

Terre Exotique

Thai Green Curry

60g. / 1.590 kr.

 

Terre Exotique

Madras Curry Mix

60g. / 1.450 kr.

 

Terre Exotique

Trappers Mix (Canada)

70g. / 2.250 kr.

Ingredients: Sugar, garlic, onion, red bell pepper, salt, maple sugar, natural aromas, vegetable oil, pepper, coriander. Dust as much as you want for it to taste the way you like it on potatoes, salmon steaks, bay scallops tian or roasted pork with pineapple. 

 

Terre Exotique

Mrouzia Tagine Spice Mix

60g. / 1.290 kr.

Mix of different spices (including Ras-el-hanout, turmeric, coriander, pink berry, ginger, cumin, cinnamon, kaffir lime). Make your Mrouzia tajine as good as the traditional, thanks to this mix. The Mrouzia being a salty and sweet meat tajine, this subtle seasoning brings soft and sweet flavors needed for this dish. Sheep, lamb, or even chicken, you have the choice. 

 

Terre Exotique

Tex-Mex Mix

60g. / 1.090 kr.

The Amerindians used it to preserve their game meat. Ideal for spicing up a home made chili con carne. Add 2 to 3 teaspoons of this Mexican spice mix when you start cooking.

 

Terre Exotique

Cajun Blend (U.S.A.)

60g. / 1.650 kr.

Ingredients: Thyme, pink onion, garlic, paprika, oregano, black pepper, mustard seeds, hot chili pepper, cumin. This Cajun blend from Terre exotique, first made for Jambalaya  from Louisiana, will also be wonderful as marinade, for grilled meat or beef loin. 

 

Terre Exotique

Raz el Hanout (Morocco)

60g. / 1.590 kr.

Ingredients: Fenugreek, mild chili pepper, ginger, turmeric, cumin, green anise, coriander. This blend, very carefully prepared, comes from Morocco. Its name means “top of the basket” or “store manager”, because highly qualified people could make this complex mix, following the traditional recipe. Its heady perfume is followed by warm and spicy notes.

 

Terre Exotique

Tandoori Blend (India)

60g. / 1.450 kr.

Ingredients: Coriander powder, salt, fenugreek powder, cumin, cinnamon, chili pepper, pepper, ginger, origano, garlic, mustard, bay leaf, nutmeg, cardamom, mace.

Full of temper, this mix perfectly allies about ten spices. It will liven up your preparations, and provide your meal with its nice, copper –like color. The name of this mix comes from a traditional clay oven from central Asia: the tandoor. Each farmer used to make his own spices mixes in it, offering a particular flavor to their cooking.

 

Terre Exotique

Sumac (Iran)

60g. / 1.390 kr.

Sumac comes from the dried berries of the Rhus Coriara tree, commonly known as tanner's sumac. This is because the tanin it contains is used to dye leather. Sumac is one of the “Seven S’s”, symbolic items that start with an S, that Iranian families place on the Haft Sin table on the first day of Norouz, the Persian New Year, marking the beginning of Spring.

The "7S" correspond to one of the 7 creations and the 7 holy immortals protecting them.

The red berries are picked by hand in the summer, then dried for a month and ground down to a powder. The berries will enhance your dishes yet without altering the flavours, releasing a tangy tingling and slightly salty taste, a truly delightful spice! Its acid and astringent taste can be used to replace lemon in many recipes. It is widely used for seasoning Iranian salads, chicken or beef skewers and is an essential ingredient of the very typical Middle Eastern mixture, zaatar. It can also be used in yoghurt sauces and marinades.

 

Terre Exotique

Green Cardamom (Guatemala)

40g. / 1.790 kr.

Green cardamom has aromas of eucalyptus and camphor. Its very ripe citrus fruity notes are perfect with Asian and Oriental dishes.

Once ground, this spice will enchant carrot mash, chicken tagine with crunchy vegetables, almond and anise cake or fish served with sauce. It can also be used infused in tea or coffee to add a spicy touch.

Best ground with a pestle and mortar to release its full flavour. You can grind both the whole pod or just the seeds. Green cardamom comes from the rhizome Elettaria cardamom which originally came from the Malabar coast in India. It was introduced to North America at the beginning of the 20th century. The name of its botanical species "elettaria" means "cardamom seed" in Tamil. It comes from the  same botanical genus as ginger, turmeric and Ethiopian Korarima.

Nowadays green cardamom is grown in Guatemala, India, Nepal, Sri Lanka, Costa Rica, Salvador, Tanzania, Honduras and Thailand. It is not to be confused with black cardamom which not only looks and tastes different but also has a different botanical name.

 

Terre Exotique

Satay Spice Blend (Indonesia)

100g. / 2.090 kr.

Ingredients: Chilli pepper, sesame seeds, prawns, garlic, groundnut oil, soya oil, cinnamon, star anise, fennel, turmeric, coriander, salt, sugar. Satay is a sweet salty hot mix from Indonesia. It is made from roasted peanuts, dried shrimps and tomatoes, cumin,ginger and many other spices. It is used in the Bali dish “Satay” made from skewers of marinated and grilled meat, served with rice and a peanut sauce. Ideal in marinades or with poultry or fish skewers. Perfect for enhancing stews, sauces, pan-fried vegetables, or simply a bowl of rice or fresh pasta. Mix with some groundnut oil or with hot water before using it in marinades.

ROSE WATER & EDIBLE FLOWERS

 

Terre Exotique

Organic Moroccan Rose Water

100ml. / 1.850 kr.

Rosewater is popular in Middle Eastern and Mediterranean dishes. It goes well with spices like saffron, cardamom, and jasmine; nuts like almonds, pistachios, and coconuts; and fruits like oranges and lemons. Desserts are indeed a natural partner for rosewater, especially simple fruit desserts. You can sprinkle a few drops of rosewater into pastries and baked goods. It's also delicious in a fresh whipped cream! 

Some people in India also use rose water as spray applied directly to the face for natural fragrance and moisturizer, especially during winters. The scent of rose water on your pillow also helps you sleep better after a long day, making you wake up refreshed. 

 

 

Terre Exotique

Iranian Pink Rose Buds

25g. / 1.490 kr.

 

To bring refinement to your desserts, herbal teas, and cocktails. If you are using dried rose petals as a spice toast them lightly in a dry pan. Toasting intensifies the aroma and gives dried rose petals a delicious smokey edge. They burn very easily so keep an eye on them. Dried rose petals are great in herbal tea mixes, too. They also look gorgeous when used sparingly as decoration on cakes and pastries. 

 

Terre Exotique

Edible Flower Salad

6g. / 1.290 kr.

A world of colour and elegance. Hints of blue, pink and yellow to brighten up and decorate your dishes in all seasons! Ingredients: Cornflower, marigold and rose petals. 

Edible dried flowers are delicious in cakes and other desserts, and many of them make wonderful teas. You might experiment with making your own tea blends, using green and black teas as well as herbs.

 

 

Terre Exotique

Orange Blossom Water (Tunisia)

100ml. / 1.450 kr.

Orange blossom water enhances desserts, lassis and yoghurts, pastries, biscuits, infusions or coffees and even couscous... This water has a high aromatic concentration as on average 1kg of flowers is used per litre of water during the distilling process. The water is preservative-free and completely natural with microfiltration process at 0.2 microns. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz.

 

PURPLE GARLIC & BLACK GARLIC

 

La Maison de l'Ail

Organic French Purple Garlic

1kg. / 3.500 kr.

 The French violet garlic is amongst the best quality found anywhere in the world. Grown in the Gers region of South Western, France, this is a strong, flavoursome garlic which is distinctive by its purple / violet hints in the outer skin. In a 1kg bunch you can expect between 10 - 12 good sized garlic bulbs, typically 55mm or larger.

Can be stored for several months in a hot and dry place.

 

Terre Exotique

Black Garlic (South Korea)

25g. / 1.690 kr.

The black gold of Korea! This famous product is made from fresh garlic bulbs. They are placed in a special bag for cooking, then in a steel box to avoid them overheating. They are cooked in an oven where the level of humidity and the temperature are controlled: this eliminates the excess sulfur compounds which are the main reason why garlic smells so strongly.

During this process which lasts 3 to 4 weeks, the cloves of garlic gradually go brown and soften up as the aroma and the characteristic sweet taste of black garlic develop. Once they are "cooked", the garlic bulbs are removed from the bag and left out to dry for 2 to 3 days.

The overwhelming sweet smell brings expectations of something sweet tasting like prunes, but there is also a slightly salty aroma like a stock cube....

So, it is perfect for both sweet and savoury toothed takers! Its texture is smooth like butter, but black like coal. It almost tastes like a fruit jelly! It is much sweeter than a clove of fresh garlic, is easier to digest and doesn't make your breath smell!

MUSHROOMS, VANILLA...

Maison Pébeyre

Dried Porcini Mushrooms

(Boletus edulis)

30g. / 1.950 kr.

Ideal for sauces, risotto or omelettes.

To be stored  in a hot and dry place. 

 

 

 

Kalios

Greek Mountain Oregano in bunches

40g. / 890 kr.

Kalios oregano is hand-harvested in the mountains of Northern Greece then shade-dried. Thus, it maintains the full richness of its aroma and it stands apart from marjoram and other more traditional origan varieties.

Greek oregano goes particularly well with fish, tomato sauce or can also be used to replace black pepper in a Greek salad (cucumber, tomato, red onion rings and feta cheese cubes with a lot of extra virgin olive oil). 

 

Store in a cool, dry and dark place.

 

Terre Exotique

Bourbon Vanilla Pods (Madagascar)

8g. = 2 pods / 2.650 kr.

Bourbon vanilla or Bourbon-Madagascar vanilla, produced from V. planifolia plants introduced from the Americas, is from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly named the Île Bourbon. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive.