These vanilla pods grow in the undergrowth of the humid forests of the state of Veracruz, in Mexico, the birthplace of vanilla. With their fruity chocolatey notes they are perfect for all your baking and desserts.
Its pod is thicker than Bourbon vanilla and its aroma is more aniseed. Its flesh has a characteristic prune perfume. Use as you like in sweet or savoury dishes.
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.
Real Ceylon cinnamon is the most sought after variety and will bring a warm sweetness to tea, coffee, mulled wine and punch. It can also be grated over your desserts, poultry, game and rabbit 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.