Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and desserts.
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.
Cubeb pepper, also known as the tailed pepper, which comes from Indonesia, is characterized by its slight spiciness and its subtle, yet bitter aromatic notes of clove. On its own or mixed with other peppers, use it to flavour your sweet and sour dishes, chutneys or fruit compotes.
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.