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.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.
This marvelous citrusy berry is hand-picked in the wild bushes growing above 1200m altitude in the peaceful Himalayan foothills. It reveals its powerful flavor complexity crushed or infused. Combining vibrant refreshing notes with suave fruity scents, this little jewel offers delicate grapefruit, jasmine, and bergamot accents. A wonderful fit with fish, scallops, asparagus, and 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.