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!
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.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.
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.
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.