60g

Description Red Shiso Powder (Shiso no Mai)

For this powder, red shiso leaves were dried and pulverized. As a result of drying, the shiso leaves lose their minty aroma; The taste of the powder is more reminiscent of tea.

Use

• as an ingredient in ice cream
• for teas
• as an ingredient in sauces

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Aji Panca dried

100 g

Aji Panca is a medium-hot red chili from Peru with dark notes, reminiscent of smoke. It is used for seasoning in South American cuisine.

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Aji Mirasol dried

100 g

Aji Mirasol is a yellow chili. In South American cuisine, it is used for seasoning.

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Japanese sansho pepper berries red

30 g

This Japanese pepper from Wakayama is not related to black pepper, but to citrus plants. Its aroma is therefore very fresh with citrus notes combined with warm wood tones. It belongs to the Szechuan pepper family, of which there are different varieties in Asia. It leaves an intensely tingling to numb feeling on the tongue, so that it is only used in very small doses and finely ground.

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Pepper leaves

40 g

Ingredients: 100% black pepper.

For this product, black peppercorns are pressed at very high pressure and fixed at 200 ° C for a few seconds. The result is a pepper leaf with a handcrafted look. Very hot!

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100 g

DESCRIPTION SANSHO PEPPER

The Japanese sansho pepper is not related to black pepper, but to citrus plants. Its aroma is therefore lemony and fresh. It leaves an intensely tingling to numb feeling on the tongue, so that it is only used in very small doses or finely ground.

USE SANSHO PEPPER

• Cut into tiny pieces as an ingredient in fish or meat tartare
• Very thinly ground to pork steak, light fish

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Cubeb pepper

100 g

Very aromatic quality at a great price!

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Kimchi spice mix

100 g

Spice for making kimchi; Ingredients: salt, chilli, garlic, paprika, sugar, onions, ginger, dried shrimp, white sesame.

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Mustard seeds brown whole

1 kg

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30g

Description Large Japanese cherry blossoms (Sakura)

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

These whole Japanese cherry blossoms have been gently dried and preserved with plum vinegar and salt. Unlike European blossoms, Japanese cherry blossoms have their very own aroma, reminiscent of almonds and marzipan.

Particularly large cherry blossoms were selected for these variants. The stalk was left on the flowers so that as much aroma as possible remains in the flowers.

Ingredients: cherry blossoms, plum vinegar, salt

Use

They are used in Japan for example

• for tea.

Or the salt is rinsed off with water, the buds are immersed in hot water to allow them to unfold, and then used as

• decoration for dishes
• decoration of desserts
• aromatic ingredient for steamed fish.

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