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 vanilla from Madagascar is characterised by a dark brown to black colour and fat, supple pods. Very powerful, it develops aromas of prune and cocoa that will delight your taste buds. These Madagascar vanilla beans are of exceptional quality and will bring an exotic touch to all your dishes.
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.
This beautiful Amazonian tonka bean releases warm and indulging notes of vanilla and caramel. Once ground or grated, it will bring warmth to your desserts, fish, vegetables, seafood and poultry.
This powerful Bird’s eye pepper or Pili pili is very hot and has a longlasting taste. It will spice up your oils, pizzas, tomato sauces and chocolate desserts.