Nepalese black Timut berries

When ground, this berry will add a finishing touch to raw scallops, shrimps, lobster, crayfish, shellfish, cuttlefish, grilled oily fish (sardines, mackerel, herrings) or even sea bass, sea bream or brill. It will go very well with pan-fried duck foie gras escalopes, duck breast, steak, lamb chops, deer fillet or steak. Cheeses also taste wonderful with it, on a fresh or medium-hard goat’s cheese, soft faisselle, or creamy cheeses (Brillat Savarin, mozzarella, burrata). The black timut berry also works perfectly with fruits such as bananas, mangos, apples, apricots, peaches, strawberries and lychees. It is also easy to use in desserts such as panna cotta, dark chocolate mousse, chocolate sauces, madeleines, financiers, tuiles and other crunchy desserts or cookies.