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.
Szechuan berries were already renowned in ancient China. Their citrus yet spicy flavours are ideal with fish, foie gras, chocolate, strawberries and pineapple. Use lightly crushed just before serving.
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.
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.