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!
Cubeb pepper, also known as the tailed pepper, which comes from Indonesia, is characterized by its slight spiciness and its subtle, yet bitter aromatic notes of clove. On its own or mixed with other peppers, use it to flavour your sweet and sour dishes, chutneys or fruit compotes.
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.
Assam pepper is picked in the Brahmaputra river valleys, in North-East India.
It releases spicy yet refreshing notes with a zingy tang. Crush it roughly with a pestle and mortar and sprinkle over your winter vegetables, delicate fish or grilled meat.