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.
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.
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.