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.
Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
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 seed gave its name to the Mexican state of Chiapas. It was a staple food of the Aztec people and is delicious with summer salads, home-made smoothies, or exotic fruits.