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.
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.
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.
This Berry with its heady lemony aromas, is the Bataks equivalent of the Chinese Szechuan berry and is used in everyday cooking. Infused, grilled or cracked it is perfect with seafood, marinades or chocolate mousse.
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.