The holm oak and oak forests in the Iberian Peninsula shelter a rich and dense green world. This penetrating and vigorous habitat expresses in a honey of a dark amber colour and a very intense toasted cereal aroma. Its sweet flavour is balanced by persistent salty components, and these atributes grant a sublime pairing with fried vegetables, tempuras, spicy roasts, strong cheeses and raw or toasted bread with oil.
Orange blossoms scent the streets of Southern Spain, and the honey made from their delicate flowers is incredibly aromatic. Its flavor (and gorgeous light color) makes it a favorite of ours and across the Iberian peninsula. Use in tea, drizzled over cheeses, and anywhere else you use honey or sugar....
This espelette pepper gelée is made with the flesh of the espelette pepper cooked with sugar and pectin to make it a light jelly. It has the texture and taste of a sweet fruit jelly. The final notes are spicy and fruity - very characteristic of the Basque espelette pepper and...