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Culinaide : food flavors, colors for cooking, candied fruits, plants, fruits and spices... 

Our range of flavours and products for cooking

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Culinaide, french specialist of flavours for cooking

Culinaide, french specialist of flavours for cooking

On one side, there is Nancy, an engineer in the food industry, now a dietician specializing in healthy food and passionate about cooking. On the other hand, there is Natalya who has become an expert in wellness molecules and a great pastry lover.

It is therefore quite naturally that they launched their team in the Culinaide adventure, with the desire to combine high nutritional quality, innovation, nature and delicacy!

Culinaide offers one of the largest choices on the web of natural flavours, colours and food ingredients to allow home cooking enthusiasts to give free rein to their culinary creativity and bring colour, flavour and magic to all their preparations.

We also offer a range of natural flavours, culinary aids and food colourings for professionals purposes: caterers, pastry chefs, chocolate makers, cooks, gastronomy professionals... 

Made in France, all our products are rigorously selected, comply with current European standards and comply with strict rules regarding hygiene, traceability and quality. Particularly attentive to the nutritional aspect and the benefits that nature brings us, the Culinaide team is committed to selecting quality flavours, 100% guaranteed sugar-free, GMO-free... And to prepare them so that they can be easily used by each of you.

A doubt? Need some advice? Do not hesitate to contact us.... Enjoy your visit on Culinaide!

Customers Reviews

  • What is the difference between liquid and powder flavouring?

Powdered flavours are prepared from liquid flavours mixed with vegetable fibres as a carrier. They do not contain any colouring or preservatives and can be used directly in cold or hot preparations at a rate of 5g/kg or 15g/kg respectively. It is preferable to use them in powdered preparations such as cakes by mixing them with flour. They are more difficult to dissolve in liquid preparations such as yoghurt. They have the advantage of adding a little fibre to your preparations.

Liquid flavorings are easy to use, they can be used in liquid preparations and in cakes by adding them at the very end of the mixing when the dough is well supple to ensure a homogeneous mixture. They can be used hot or cold, only the dosage will vary from 5g/litre cold and 10g/litre hot. In order to meet the demand of our consumers and to make them more attractive and recognizable, our liquid flavors are colored from substances that we choose as often as possible natural and it is sometimes necessary to add a preservative (potassium sorbate) commonly used in food products. If the dosage is well respected, the aromatic power is the same between liquid and powder aromas.

  • What type of flavouring should I choose to make homemade yoghurts?

Culinaide advises you the liquid flavours which are more easily diluted. Powder flavours are more suitable for fibrous preparations such as cakes. 

  • What dosage for our flavours?

For the liquid flavours: 2 teaspoons or 4 gr. for 1 litre of cold preparation / 10 gr. or 5 teaspoons for a hot preparation or a preparation requiring cooking. For the realization of homemade yoghurts, we advise you to put 22/25 drops per pot. 

For the powder flavours: 2 teaspoons either 5 gr. for 1 litre of cold preparation / 5 teaspoons or 15 gr. for a preparation intended for cooking.

  • Are the meat or cheese flavors vegan?

Most meat, fish or dairy flavourings are vegan but not all! To recognize them easily, follow the "100% VEGAN" macaroon which assures you that the production of this flavouring does not use any product of animal origin.

  • What are the differences between "natural flavour" and "aroma"?

Culinaide offers a majority of natural flavours: in these, 100% of the flavouring part (the one that gives the taste) comes from natural flavouring agents.
 
For the products called "flavourings", the flavouring part (the one that gives the taste) contains all or part of substances obtained by chemical synthesis (flavouring substances). Natural flavouring agents are sometimes added.