This sugar comes from the sap of the flowers of coconut palms. Use it pure in your desserts, unheated, to fully appreciate its caramel aroma and subtle coconut scent.
This little round chilli comes from Mexico and is an “ornamental chilli” also called “bird chilli”. It is very spicy and releases supple and fruity notes which make it the perfect partner for your chili con carne and grilled meats.
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.
Harvested on the Malabar coast then smoked using beech wood. This strong pepper has smoky and woody notes. Crack roughly with a pestle and mortar. Try it with duck breast, salmon or grilled steak.