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.
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.
This confit is made with fresh pineapple and white Penja pepper. It releases sweet, animal and slightly spicy notes. Use it like jam or for enhancing sauces.