Christmas Spice Gift box
្រេចរបស់យើង។
36.04€
Four original Cambodian creations for the festive season: a spiced cacao powder with cardamom and long pepper, a chai spice blend, a long pepper leather to use sweet or savoury, and a tamarind cinnamon sauce. A set built for exploring spices beyond the savoury kitchen.
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Product information
This selection of four original creations is designed to bring a different kind of warmth to the Christmas table with one that goes beyond the familiar spiced wine or cinnamon biscuit.
The starting point was a simple observation: spices do not belong only in a meat dish or a curry sauce. This set explores other facets of spices in hot drinks, in desserts, and in the sweet-savoury combinations that make festive cooking interesting. The spiced cacao reinvents the hot chocolate. The chai blend works in a drink as naturally as it does in a bake. The long pepper leather and the tamarind cinnamon sauce find their place in preparations we rarely associate with spices: foie gras, quince jam, everyday toast.
None of the four products is limited to a single meal or a single moment of the day. The cacao and chai are a natural fit for a festive breakfast or an afternoon treat. The long pepper leather and the tamarind cinnamon sauce earn their place at the aperitif, on a cheese board, or alongside a slow-cooked centrepiece dish. A thoughtful and original Christmas gift for spice lovers, curious cooks and anyone who enjoys sharing something a little different over the festive season.
Spiced cacao powder: an unsweetened blend that combines the richness of cacao with the warmth of cardamom and long pepper, for a deeply aromatic hot drink.
Chai spice blend: a composed blend of warming spices that works in a chai latte as readily as in a pastry, a pan of sautéed fruit or an ice cream.
Long pepper leather: an unusual preparation of long pepper, designed for indulgent pairings that range from duck carpaccio to dark chocolate fondant.
Tamarind cinnamon sauce: a sauce that brings the gentle acidity of tamarind together with the warmth of cinnamon, equally at home in sweet and savoury dishes.
The spiced cacao powder makes a rich, warming hot chocolate. One teaspoon stirred into hot milk — dairy or plant-based is enough to produce a comforting drink with a gentle spiced depth that no standard cocoa powder can replicate.
The chai spice blend works in a chai latte, a golden milk, a pan of sautéed apples or pears, an ice cream, a tart, a crumble, shortbread biscuits or crepes. It is one of those blends that rewards experimentation, the warming spice notes translate well across both sweet and savoury preparations.
The long pepper leather pairs naturally with duck carpaccio, foie gras, a prawn salad, a quince paste, a dark chocolate fondant or an onion jam. It brings a slow, building warmth and an aromatic complexity that cracked black pepper cannot deliver in the same way.
The tamarind cinnamon sauce goes well with toast or flatbreads, yoghurt, caramelised pork or duck, and slow-cooked aubergine. Its sweet-sour balance makes it a versatile condiment for the festive table.
Storage
| Contents | Chai spice blend, spiced cacao powder with long pepper and cardamom, long pepper leather, tamarind cinnamon sauce |
| Origin | Cambodia |
| Best before | 36 months (pepper products), 24 months (powders) |
| Storage | Cool, dry place away from direct light and moisture |
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Ingredients
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Origin
Cambodia -
DDM
36 months (pepper and salt), 24 months (powder) -
Conservation
Keep in a cool, dry place, away from light and moisture
What is long pepper leather, and how is it used?
Long pepper leather is a preparation made from long pepper processed into a pliable, concentrated form — closer in texture to a fruit leather than to a whole spice. It delivers the slow, warming heat and aromatic complexity of long pepper in a format that integrates naturally into both sweet and savoury dishes. It can be torn into small pieces and placed directly on a dish, dissolved into a warm sauce, or used as a finishing element on a dessert.
Can the chai spice blend be used in baking?
Yes, and it works particularly well there. The blend typically includes cinnamon, cardamom, ginger and cloves — a composition that translates naturally into shortbread, spiced loaves, crumbles, tarts and crepes. As a guide, one teaspoon of chai blend can replace or complement the individual spices in most festive baking recipes.
Is the spiced cacao powder sweetened?
No. The cacao powder contains no added sugar, which means you control the sweetness yourself — a small spoonful of honey, a pinch of palm sugar, or nothing at all if you prefer a more intense, bitter finish. It works with dairy milk, oat milk, almond milk and coconut milk.
Is this a good Christmas gift for someone who does not usually cook with spices?
Yes. The set includes products that require no expertise to use. The cacao and chai blend work as instant hot drinks. The tamarind cinnamon sauce is a condiment that can be served straight from the jar. The long pepper leather is the most unusual product in the set, but it comes with enough flavour personality to make the discovery enjoyable rather than daunting.
What makes tamarind and cinnamon a good pairing?
Tamarind brings a gentle, fruity acidity that works well against sweet or rich flavours — it acts in a similar way to lemon juice or balsamic vinegar, brightening the dish. Cinnamon adds warmth and depth. Together they produce a sauce with a complexity that suits both savoury mains and sweet preparations, making it particularly versatile at a festive table.
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