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!
The outstanding character and flavour of this black Penja pepper are due to the naturally rich and balanced volcanic soils in which it grows. In 2014, it became the first product of the African continent to obtain Protected Geographic Indication status (PGI). This black Penja pepper will delight your stews, goat cheese and strong flavoured meats.
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.
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.