Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.
Originally from tropical Africa, sesame was then introduced to Lebanon. Once roasted, it releases notes of hazelnut which will enchant breads, fish, avocados, mangos and roast apples.
This confit is made with fresh pineapple and white Penja pepper. It releases sweet, animal and slightly spicy notes. Use it like jam or for enhancing sauces.