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.
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.
True Ceylon cinnamon features multiple rolled layers of bark, making it a gourmet variety. Once ground, it’s perfect for biscuits, gingerbreads, couscous, or as a delightful sprinkle over whipped cream and ice cream.
The sweet and juicy flesh so characteristic of pears goes wondrously with the animal notes of white Penja pepper and will enchant all your poultry and blue cheese. Truly divine with foie gras!