Capsicum powder

Saveurs du Cachemire

Hailing from Central America, the bell pepper began its journey across the globe when Christopher Columbus first brought it back to the Iberian Peninsula. It wasn’t quite such a victory march at first for this humble vegetable. Oh, it made do with any dusty old garden in Spain or Portugal, no problem. But little did it do to inspire the minds and palates, quite in contrast to cinnamon, pepper and nutmeg, spices which were thought to have magical powers. And so paprika – the spice derived from bell pepper – was considered a poor man’s spice. 

In 1510, the Portuguese forcibly colonized Goa and brought the bell pepper with them. After all, the South Indians recognized its potential and it quickly became a staple of Indian-style seasoning. And so the bell pepper spread around the world, following the Silk Road, reaching Afghanistan, Nepal and China. When the Turks invaded Hungary in 1526, they brought the paprika to Europe from the other side, thus virtually closing the circle. 

Saveur des Cachemire paprika powder comes from India, the ripe red fruits are dried, seeded and ground. 

Rich in vitamin C, with a pleasant hint of pepper, warm and fruity, slightly bitter.

50g packet


(€118.00 per 1kg)


Great with lentils, for vegetarian vegetable stews or to add extra flavor to soups such as minestrone.

Mix it into cream cheese to create a simple but tasty dip, have it with jacket potatoes or whip up a classic Hungarian goulash. This powder is packed full of flavour but not very hot, so it also mixes well with tandoori or curry powder and makes for a fine marinade for fish, meat and vegetables.

Saveurs du Cachemire
Arnaud Lory, a backpacker at heart, founded his small spice shop "Les Saveurs du Cachemire" back in 2004. He had originally gone to India to buy wool; once there, he promptly fell in love with spices on his first visit to the market. Arnaud spent the following three weeks dipping his hands into crocus blossoms during the annual saffron harvest. Ever since then, he has made sure to spend at least several months per year away from his native France, always on the lookout for new spices in places such as India, Burkina Faso, Vietnam and Pakistan. Arnaud works exclusively and directly with small producers whose harvest and cultivation respect the ecosystems of the country and their natural balance. Of course, his assortment includes not only exotic spices, but also products from small farmers in his homeland, for example green anise, cumin, yellow and black mustard seeds or pimento espelette. In his French atelier, seeds, powders and other dried berries are packed in environmentally friendly, biodegradable cartons and shipped off to some of France’s most renowned restaurants.