Recipes

Pineapple sliced so thin the light shines through, lime, honey and torn mint, then Place des Épices’ organic green Kerala peppercorns, hand-picked before ripening, whose herbaceous, lemony freshness adds a gentle heat.

Mushrooms browned hard in butter, a shallot, a swirl of cream: this fricassee finds its echo in Place des Épices’ Gorilla wild peppercorn, from the forests of Central Africa, mildly pungent, with subtle smoky notes and a woody warmth.

On a winter evening, warm milk turns a radiant gold as the whisk spins through Place des Épices’ organic Golden Latte, a gently spiced, earthy blend of turmeric, ginger and black pepper inspired by Ayurvedic golden milk.

Beef seared in a smoking-hot wok, crisp broccoli and a glossy honey finish take on the warm, sweetly anise-scented perfume of Place des Épices’ organic five spices, where genuine Ceylon cinnamon replaces the usual cassia.

In the mortar, five kinds of berries crack under the pestle before becoming a crust on seared salmon: Place des Épices’ organic five pepper blend brings warmth, bite and a hint of citrus to every flake.

Shrimp turning pink over high heat, brushed at the last minute with a glossy, tangy glaze: Dammann Frères’ Miss Dammann Tea Jelly, made with cane sugar and the house blend of green tea, ginger, lime and passion fruit, melts into a quick lacquer.

The seeds crackle open after barely a minute in a dry pan: Place des Épices’ organic cumin seeds, warm, earthy and slightly bitter, balance the honeyed sweetness of carrots roasted until caramelized.

Pineapple chunks, passion fruit pulp and lime slices crowd the pitcher, and the ice does the rest; Dammann Frères’ Miss Dammann Iced Tea N°477, green tea and ginger with lime and passion fruit, makes a spirited, tangy companion to sushi or ceviche.

Bare orange rounds glistening with honey and orange blossom water wait for one last touch: Place des Épices’ organic cubeb peppercorn from Java, whose clove-like warmth and fresh, almost eucalyptus finish lift the citrus.

Diced strawberries suspended in a trembling jelly, served in small glasses after dinner: Dammann Frères’ Merveilles Herbal Tea N°480, caffeine-free verbena and lime blossom scented with strawberry, raspberry and rose, sets into a light, floral dessert.

Clementine segments, a ripe banana and cool yogurt whirl together in the blender for a bright start to brunch; Dammann Frères’ Maté Clémentine N°588, green maté with apple and clementine essential oil, adds lively citrus and a natural lift of caffeine.

Butter browning to a nutty gold, then a small green stick tipped into the almond batter: Dammann Frères’ Matcha Tradition, harvested and packed in Japan in pre-measured sticks, colors these financiers with its vivid, vegetal note.