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 confit is made from fresh mangoes and white Penja pepper.
It can be enjoyed with game, with cooked cheeses (Emmental, Comté …) or with a tasty toast of foie gras.
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 Wasabi powder from Sakhalin island releases cool and spicy notes. Mix with soya sauce to spice up poultry, fish and and pan-fried garden vegetables.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.