The extraordinary verbena and lemon scent of this Vietnamese seed makes it a culinary ally of choice in fish or shellfish recipes. It refreshes pan-fried vegetables, compotes and fruit salads.
Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and desserts.
Discovered in South America, this fake pepper plant was brought to Madagascar in the 19th century.
Crushed or used whole these pink berries, with their resinous fragrance, are perfect with salmon, foie gras, carrot soup and courgette tagliatelle.
This marvelous citrusy berry is hand-picked in the wild bushes growing above 1200m altitude in the peaceful Himalayan foothills. It reveals its powerful flavor complexity crushed or infused. Combining vibrant refreshing notes with suave fruity scents, this little jewel offers delicate grapefruit, jasmine, and bergamot accents. A wonderful fit with fish, scallops, asparagus, and desserts.
The fruity vegetable aroma of this berry has strong notes of passion fruit. Crush and sprinkle it over roasted fish or pan fried vegetables just before serving, infuse in a cream sauce for poultry or a caramelized pear tart