Spices and Dried Nuts
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This exceptional pepper is harvested when fully ripe, then sorted individually. Its fresh and fruity notes will enliven chocolate desserts, delicate fish and grilled red meat. Pepper specialists will delight in using this Malagasy treasure in their festive dishes.
Weight : 50g
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Picked when fully ripe from vines that grow up to 10m high at the heart of Malagasy forests. Its woody notes are perfect with crunchy vegetables, roast poultry, sautéed girolles or fish “en papillote”.
Weight : 50g
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This Wasabi powder from Sakhalin island releases cool and spicy notes. Mix with soya sauce to spice up poultry, fish and and pan-fried garden vegetables.
Weight : 60g
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From the Malabar coast in India, the historic cradle of pepper. Smoky notes. The berries are picked one by one when fully ripened. Spices up red meat. Best ground with a pestle and mortar.
Weight : 70g
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Grown in the Indonesian forests. Vegetable and animal aromas with notes of menthol. Muntok white pepper enhances fish, pan-fried vegetables and chocolate desserts. Grind with a pestle and mortar !
Weight : 70g
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White Penja pepper, with its unique animal notes and menthol aroma, is the ideal addition to your pepper mill. In 2014, it became the first African product to earn Protected Geographic Indication (PGI) status. Lightly cracked, it adds a delightful flavor to all your dishes.
Weight : 70g
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Intense and elegant white pepper from the forest gardens of Sri Lanka
White pepper has a more intense flavour than black pepper. Unlike black pepper, white peppercorns keep developing until the berries are red, after which they are rinsed in water until the outer shell drops off and the inner white pepper pearls emerge.
This white pepper is of woodland harvest from the Thysmada area of Sri Lanka.
Net Weight : 50g
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White Sarawak pepper is harvested on the island of Borneo in Malaysia. The peppercorns are picked by hand one by one, then dried in the sun. They release woody scents with fresh fruity notes and will delight grilled meat, soft red fruit desserts and pan-fried spring vegetables.
Weight : 80g
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The purity and brilliance of white candy sugar is enhanced by the transparency of the Canasuc cube. Ready to be placed on the table, they will make your guests’ eyes shine. They will sweeten your favourite hot drinks: coffee, espresso, tea or herbal tea. Made from cane sugar, obtained by natural crystallization.
Net weight: 250 g
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Crisp clove buds – forest garden harvest
Clove is a peculiar flower that grows on tall trees of up to 10 meters. Mill & Mortal cloves come from a village cooperative called Pilimathalawa in Sri Lanka, where the harvest takes place over several days as the buds need to be picked at the right time. Fresh and good quality cloves can be distinguished by their porous light brown buttons that join the dark stalk.
Net Weight : 35g
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These herbs are bursting with flavours from the soils and the climate in which they grow, and will enhance and enliven all your grilled meat, roasts, tarts and salads.
Weight : 25g
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The red and round Wiri Wiri chilli is the cousin of the Cayenne chilli pepper from Guyana. It grows vertically, in a warm and moist climate at the edges of the tropical forest. It looks a bit like a cherry so is often called “cherry chilli”. Its strong flavour has aromas of tomatoes. Use sparingly. It will enliven your stews, soups and sauces.
Weight : 20g
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The slightly milder mustard from Egypt
Yellow mustard emanates a sweet and warm flavour that develops when introduced to water, oil or vinegar. The seeds have a preservative effect and are hence, often used in savoury dishes, vinaigrettes, chutneys and glazes. Mustard seeds should be crushed and mixed with cold water to bring out its essential oils, which takes about 10 minutes. Other additions like vinegar, oil, salt, cider, citrus juice and herbs can be introduced later.
Net Weight : 70g
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In Lebanon, this mix of warm and lemony flavours is used in mezze. Add an oriental touch to your Mediterranean vegetables, white meat and smoked salmon and your marinades!
Weight : 70g
