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 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.
Assam pepper is picked in the Brahmaputra river valleys, in North-East India.
It releases spicy yet refreshing notes with a zingy tang. Crush it roughly with a pestle and mortar and sprinkle over your winter vegetables, delicate fish or grilled meat.
The Timur berry is a very precious rarity. The Timur berry is harvested by farmers in the Nepalese mountains and has unique lemony, vegetable yet woody aromas. Use cracked or infused in your dishes, it will spice up your shellfish, fish and chocolate desserts.
Bergamot is the fruit of the bergamot tree, with an appearance similar to that of a green orange. Very practical in powder, it can be added as a topping on your cheesecakes, panacottas or yogurts. It will also enhance your sorbets and madeleines!