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.
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.
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.
The real Ceylon cinnamon has several rolled layers of bark. This is the gourmet cinnamon. Once ground, use it in your biscuits, gingerbreads, couscous or simply sprinkle it over whipped cream and ice creams.