Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and 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!
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 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.