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.
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.
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.
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.