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Warren and hugh introduce Phillipe de Vienne spices and the story behind how Phillipe discovers and delivers these ...
to your table. Check out his website for more info: www.epicesdecru.com
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Male1: Here are some spices from all around the world some of this countries I can’t pronounce. Many of the spices I don’t know what they are.
Male2: This are all brought to us by Phillip Devien in Montréal who is one of the preeminent spice traders in the world. There is very few people still who travel, who find all they're spices. He has hand picked all of this, he has met all the producers so there’s a huge range of really unusual spices that you normally don’t see it, pretty much anywhere around here.
Male1: Yeah, at minor standing is that you actually goes to these places, speaks with the families, and learns the names of the children. If there is a natural disaster or a bad year, he doesn’t return to the place to get mediocre spices. He hasn’t labeled the spices of somewhere they haven’t come from and these are all whole spaces that are raw. Do you want to explain why that’s important?
Male2: Yeah, just like with cheeses, air is the worst thing to do a space. Most of the flavors come from oils; they come from delicate chemicals that are not treated well by oxygen. And so when this spices are exposed to air if they’re in a whole kernels then they’ve got across, they got a rime they’re not going to loose they’re taste when you get a spice that’s pre-ground, its already loosing it’s flavor.
The second it’s ground. So this will have more taste and more complexity ground spaces where pretty much always be more flavorful earth or un-ground spaces.
Male1: Right, you want to freshly ground your space the moment before you use it.
Male1: Yeah, great cool and yeah, he’s a great line of chilies as well for cooking. Chilly, spices, peppers, what’s your favorite.
Male2: Well my personal favorite is the Paseo Chilly, which is a Mexican chilly that’s very gritty, fruity, raisin flavors. There is one that’s from Okaka, is that I think I should pronounced.
Male1: Yeah, that’s right.
Male2: Actually it’s a little spice and stronger than most of the Paseo Chilly but they’re usually fairly mild. Then we’ve got one here that’s brand new the butjelokia chilly, which is a Indian chilly that’s the strongest most powerful chilly anywhere. It’s actually coming to us wrapped in three sealed bags that we don’t get scared off, I just looking at the thing when I’m beginning to smell the power of it.
I understand it actually used this as an elephant repellant sometimes in India it just the strongest thing going.
Male1: What chilly is that.
Male2: The butjelokia.
Male2: Which I assumed I have pronounced it incorrectly but.
Male1: And is it mark 28 out of 10.
Male2: Yes, that has a spacing as mark 28 our of 10 based on the idea of it having it has a nine of ten and he’s spacing a scale. This is more than three times hotter than Habanero’s, this are usually accepted as hot as most people ever want to go.
Male1: So with all this I feel again is doing something very unique and exceptional simply by the amazement of the restaurants that we deal with and how excited they were when he came ad then speak to us.
Male2: Yeah, we brought him into, gave him a talk here in the shop, and invite us.
Male1: To watch his product on Ontario that is across Canada.
Male2: Yeah, and I invited restaurant tours, I invited chefs and just ever runs been. Talking about this stuff anywhere, I got some of that tell a cherry just the most unusual things this chefs are asking for.