Szechuan berries were already renowned in ancient China. Their citrus yet spicy flavours are ideal with fish, foie gras, chocolate, strawberries and pineapple. Use lightly crushed just before serving.
The extraordinary verbena and lemon scent of this Vietnamese seed makes it a culinary ally of choice in fish or shellfish recipes. It refreshes pan-fried vegetables, compotes and fruit salads.
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.