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Showing 1 - 15 of 20 items
  • What a fine mix! Spicy black pepper, strong charactered white pepper and fresh green pepper. Crack this mix of 3 peppercorns and sprinkle over all your meat dishes and grilled fish.

  • This Berry with its heady lemony aromas, is the Bataks equivalent of the Chinese Szechuan berry and is used in everyday cooking. Infused, grilled or cracked it is perfect with seafood, marinades or chocolate mousse.

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  • The Chiloé peppercorns are picked on Chiloé Island. Used in cooking like pepper. Slightly spicy berries with hints of candied fruits and camphor. Perfect with fish or shellfish. Spices up your grilled meats.

  • Juniper berries have an acidic and resinous taste and are widely used in Nordic cuisine. These berries will enhance stews, strong flavoured meat, sauerkraut, chicken in beer sauce and game …

  • The fruity vegetable aroma of this berry has strong notes of passion fruit. Crush and sprinkle it over roasted fish or pan fried vegetables just before serving, infuse in a cream sauce for poultry or a caramelized pear tart.

  • Take off for a trip to the Land of the Rising Sun !Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.Use sparingly in all your dishes and desserts.

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  • The Timur berry is a very precious rarity. The Timur berry is harvested by farmers in the Nepalese mountains and has unique lemony, vegetable yet woody aromas. Use cracked or infused in your dishes, it will spice up your shellfish, fish and chocolate desserts.

  • This pepper with its fruity notes of blackberry, is picked in the wild on the hills of North Tasmania. Enlivens your grilled red meat, seafood and fish skewers and marinades.

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  • This surprising berry tastes like cinnamon. Use it infused in fruit compotes or crushed over poultry, melon, black pudding and foie gras. Add it to your mix of 5 peppercorns.

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  • This berry with aromas of mandarin and smoked tea is traditionally used in Lao cuisine in a sauce for grilled chicken with lemon grass, ginger and Chilli.

  • Szechuan berries were already renowned in ancient China. Their citrus yet spicy flavours are ideal with fish, foie gras, chocolate, strawberries and pineapple. Use lightly crushed just before serving.

  • The green Szechuan Berry is particularly fresh with floral notes of jasmin. Dried or ground, cracked, infused or grilled, it zests up seafood and stocks perfectly and is truly explosive with chocolate.

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  • In Loum, the traders call it "Malam"It has fruity and smoky notes and aromas of soft red fruit. It is the main spice used in the famous "Marie Penja sauce" the best Cameroonian chicken dish!Simply crush lightly with a pestle and mortar.

  • Discovered in South America, this fake pepper plant was brought to Madagascar in the 19th century.Crushed or used whole these pink berries, with their resinous fragrance, are perfect with salmon, foie gras, carrot soup and courgette tagliatelle.