To evolve in a space where the West meets Asia, where the two comes together for a

cuisine in a perfect balance of tastes & textures!

...
Spices

In Vietnam, people don't talk a lot about spices, Vietnamese people prefer herbs and nuoc mam and some fresh spices such as gingember, curcuma, chilli and pepper.

But what people usually don't know is that Vietnamese minorities cook and treat diseases with spices since very long time, for example with talauma or pepper from mountain tops. Most popular spices of the minorities are black cardamom and star anise which are only on cloudy plateaux from the North.

There are two ranges of spices at Verticale. The first one are spices that are usually used in daily Vietnamese cuisine (cinnamon, nuoc mam, star anise, turmeric, ginger...). The second range are rare spices that come from remote regions, mountains or from the minorities.

The following spices are available at La Verticale shop.
Some of them are available at La Verticale only!

 

We have a lot of rare spices, they are:

  • Wild honey
  • Two gingers honey
  • Ginger and citrus honey
  • 5 spices Tonkin honey
  • Nuoc mam 15 years
  • Nuoc mam salt
  • Pollen from the forest
  • Fresh star anise (anise of 15 years in general)
  • Fresh coriander seeds in salted water (also called Caviar from the gardens),
  • Ambrette
  • Wild pepper (also called pepper from mountain tops)
  • Pepper from Phu Quoc Island
  • Minorities spice
  • Talauma

Talauma:

It'€™s a rare spice from a tree that can reach 20m high found in the North Vietnam. The picking is in September and October. This tree is threatened because of its precious wood, the cutting of its wood continues although the government is banning it. The seeds of this tree have to be on the market and people have to say about the problem to save the species.

The Talauma seed (that women like its little anise smell) is used in cooking by populations in the mountains for game and buffalo meal.
I use the Talauma powder with braised foie fras or for veal sweetbread. Of course it's ideal for game. I have a friend that put it on the scallop. I find that on fish it calls for travel…"

 

Some of these spices are usually used in daily Vietnamese cuisine and the others only at La Verticale...

Spices

Ingredients

How to use

Weight

Price

Cinnamon (Cannelle)

Soft from North Vietnam

For dessert

and marinated meat and fish

25gr

3.5USD

Curry d'€™Halong

Coriander, turmeric, star anise, spices

For fish and seafood

good for sauce

25gr

3.5USD

Pho€

Anise, cinnamon, ginger, black cardamom

For “pho” soup, sauted beef

and seasoning steak

25gr

3.5USD

Retour des minorités

Talauma, wild pepper, black cardamom,

minorities’ spicies

For marinated and seasoning pork

and venison

25gr

4.5USD

Hanoi 5 spices

Anise, cinnamon, black

cardamom, pepper, ginger

For seasoning, marinated

and roasted pork, veal

25gr

3.5USD

Nuoc mam€ salt

From Cat Hai

For last minute salad and fish

25gr

3.5USD

Chilli salt

Red chilli from Center Vietnam

For raw vegetable and green fruits

25gr

3.5USD

Corlou 3 peppers

Wild pepper, white and black

pepper from Phu Quoc

To crush last minute on salad, meat

80gr

4.5USD

Coriander (Coriandre)

Selected from North Vietnam

Good for salad and fish

25gr

3.5USD

Turmeric (Curcuma)

Selected from North Vietnam

Good for fish, colored sauce and rice

25gr

3.5USD

Red Chilli (Piment fort)

From Center Vietnam

To spice your sauce

25gr

3.5USD

Star anise (Badiance)

From North Vietnam

Good for fish, consommé and dessert

25gr

3.5USD

Clous de girofle (Clove)

From North Vietnam

For soup and marinated meat

25gr

3.5USD

Black cardamom

Light spice from North Vietnam

For soup, sauted beef and pork

25gr

3.5USD

Ginger (Gingembre)

From North Vietnam

For seafood, fish and sauted vegetable

25gr

4.5USD

€œBlack sesame

From North Vietnam

For salad and dessert

25gr

3.5USD

White sesame

From North Vietnam

For salad and dessert

25gr

3.5USD

 

The last secrets from the DC's laboratory:

  • Minority salt
  • Fresh star anis in alcohol
  • Nha Trang salt (Seaweed and salt)
  • Red Apron salt (Merlot red wine and salt)
  • Pagoda salt (White seasame, peanuts and salt)
  • Soya salt (Soya and salt)

 

We would like to introduce you Helvetas :

The Swiss Intercooporation was founded in 1955 as the first private Swiss organisation for development cooperation. Helvetas is a not for profit, non partisan, politically and denominationally independent association supported by 43,000 members.

They implemented the "Eco-cocoa program" in Vietnam, for an organic and fair-trade cocoa :

The objective of this program is to increase the living standards of the rural population in the southern regions of Vietnam and to contribute to establish sustainable certified cocoa value chains inselected provinces of the Mekong River delta area (Tien Giang and Ben Tre).

We support Helvetas and if you would like to get a fair-trade cocoa from Vietnam, we sell it at La Verticale.

 

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