In Lebanon, this mix of warm and lemony flavours is used in mezze. Add an oriental touch to your Mediterranean vegetables, white meat and smoked salmon and your marinades!
This Wasabi powder from Sakhalin island releases cool and spicy notes. Mix with soya sauce to spice up poultry, fish and and pan-fried garden vegetables.
This confit is made from fresh mangoes and white Penja pepper.
It can be enjoyed with game, with cooked cheeses (Emmental, Comté …) or with a tasty toast of foie gras.
This popular Thai mix is quite spicy and is delicious with meat, shrimps, and tofu. Add 1 or 2 teaspoons to some coconut oil, add 20 cl of coconut milk then leave your meat to absorb the delicious flavours for about 10 mins. Serve with rice and fresh coriander.