Seasoning

These cloves from Madagascar will delight all your tagines, soups, sauces and sticky chocolate cakes!

They are harvested by hand before being left to dry in the sun. This helps to preserve their delicious aromas of burnt wood and bourbon vanilla.

This delightful mix of fleur de sel and lime zest releases fresh citrus notes. Ideal with fish, king prawns, a shrimp and avocado salad or with fresh grapefruit.

Add a few pinches to your Asian dishes, chicken tagine, shortcrust pastry for a lemon meringue pie or simply sprinkle over raw vegetables for a zesty salad. 

The light and gentle texture of fleur de sel mean it dissolves quicker and blends more easily with all your dishes. Best used after cooking to maintain all the delicate aromas of the fleur de sel. This fleur de sel from Madagascar is hand collected from the salt ponds in Ifaty which benefits from ideal weather conditions. These white crystals form a fine crust on the surface of the salt ponds when the water evaporates due to the sun and wind.

Ingredients: Fleur de sel, lime

This grand cru pepper and the treasure of the salty marshes make a fine pairing!

A delicate mix of fleur de sel and Penja white pepper result in a surprisingly light texture and umami flavours. It's a perfect accompaniment for all your daily dishes.

The light texture means it dissolves quicker and blends more easily with all your dishes. The delicate fleur de sel lets the Penja pepper release its full flavours and its aromatic strength. This mix will enhance all your dishes!

Penja white pepper is harvested when ripe then dried in the sun in the province of Mongo in Cameroon. It has achieved worldwide gastronomic reputation and in 2014, became the first African product to obtain Protected Geographical Indication (PGI) status.

The volcanic soil of Penja gives this grand cru white pepper notes of menthol and camphor which go wondrously with the delicate Malagasy fleur de sel.

Perfect with red meats, fruit salads or warm goat’s cheese. You can also sprinkle over raw oysters - truly delicious!

Best used after cooking to maintain all the delicate aromas.

Ingredients: Fleur de sel, white Penja pepper 10%

Called “Africa in the Eyes of Asia”, Madagascar is an island of giant trees, strange animals and indigo blue lagoons. The Ifaty salt works are located in a small corner of paradise on the southwest of the island, far from any pollution. Semi-nomadic fishermen - the Vezo, live there in symbiosis with the lagoon.

Unfortunately, these “sea gypsies” have seen their resources diminish, and have thus turned towards developing salt, the other treasure of the sea.

The nectar of salt marshes, fleur de sel is white and pure. It is the fruit of delicate artisanal work and ideal climatic conditions that occur together in Madagascar—plenty of sun, sea, and wind. It forms on the surface of clay ponds when the water evaporates under the combined action of the sun and wind.

The quality of fleur de sel depends on the manner in which it is harvested and the care that is taken with drying and storage. In Ifaty it is harvested or, more precisely, gathered, by hand - resulting in a delicate and elegant salt. 

Its name comes from "Voa" which means fruit in Malagasy and "Tsiperifery" which is the name of the plant. It's a very rare pepper that is harvested by hand by the local Malagasy villagers from June to August.

Voatsiperifery grows in the wild in the tropical forests of South-East Madagascar. It is difficult and dangerous to pick as the creeper grows as high as 30m and the berries only grow at the top seeking the sun. The pepper's flavour has a fruity base with strong notes of burned herbs. It makes a delicious companion for all your chocolate desserts, and adds a toasty peppery kick!