This berry is harvested on the island of Chiloé in Chile. Its flavor is candied fruit and camphor with a slight spicy touch. It is used in grilled meats, fish and crustaceans.

One of the oldest condiments in the world, originally from Japan. It has a citrus flavor with a spicy finish and an incredible tingling sensation in the tongue. It is used to season salads, meat and fish, seafood and even desserts.

The Red Szechuan Berry gives freshness to your dishes by adding a touch of pepper and lemon. Combine with dishes with vegetables, fish, foie and also with sweets such as chocolate, strawberries and sorbets.

Kampot Red Pepper is obtained by soaking red berries in boiling water and then in ice water, immediately after harvesting. At the level of smell, this red Kampot pepper, with its fruity and flowery notes, recalls a compote of fruits. It tastes like vanilla and candied citrus. The ally of its fish, crustaceans and white meat.

This white Penja pepper, with its fresh notes and mentholated aromas, is exceptional for its character and flavor.