The 4 spices to cook this winter

These tiny peppercorns come from bunches of Long Pepper, picked when fully ripe. Their aniseed and menthol flavours add a nice touch of freshness to winter dishes. This season, we love to combine Long Pepper Pearls with duck, in magret or confit. But they can also be used very well in sweet dishes, and particularly with fruit, such as oranges, to be discovered in carpaccio, and to spice up roasted pineapple.

Our two sauces based on our flagship product, Kampot Pepper, are the perfect accompaniment to the festive products of the end of the year! They can be added as a condiment to scallop tartar or oysters. They can be used as a mustard with roast poultry. It is also the ideal ally for cheese platters for festive aperitifs with friends or colleagues!

One of our winter favourites, Long Pepper leather develops warm and sweet flavours, reminiscent of speculoos or carambar. This real spice candy goes particularly well with foie gras, in an onion jam or alone in small pieces or grated. In a sweet version, we love to infuse it in our apple or pear compotes, and even in a chocolate fondant!

Whether you choose powdered or wild, galangal is an essential spice for winter! A member of the ginger family, its small roots are dehydrated and ground to a powder, then immediately packaged to preserve all their flavour. This concentrate of hot and pungent aromas has light notes of ginger and citrus. It is also a flavour enhancer and is the ideal ingredient to add to soups, vegetable and squash curries, and also to meat or crab broths.

What are your favourite spices for the winter season?