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Saffron and honey, not just delights the taste buds but together give unique blend of health-nutrients, providing richness to food, helps digestion, supports eye sight, improves memory and heart health, treats asthma, increases sexual vitality, relieving pain, prevents hair lose, enhances skin and much more. -
Olio Verde has a wonderful dark green color that shimmers in the light making it appear phosphorescent. This dark color reinforces what your nose told you when you first took a whiff from the top of the bottle. This always full of freshness, described as green grassy (a freshly cut greens) olive oil has a full bodied mouth feel. Filling the mouth, you feel its explosive power of flavor. And as it finishes meeting your mouth sensors, there is only a hint of bitterness on the edge of the tongue. As the oil dissipates to the back of your mouth and down the throat there is that all wonderful peppery kick and the wonderful cough that comes with. This oil is a favorite of so many here, and hasn’t wavered in ten years! -
Sungma tea estate produces one of the best teas in the Darjeelign region and is one of the few Darjeeling tea gardens which is able to claim organic certification. Established in the 1860's the Sungma Tea Estate is located in the misty Rung Bong Valley elevation ranging from 1,100m to 1,700m -
A high elevation tea from the mountainous interior of Sri Lanka with a smooth flavour, medium body and a slightly fruity finish. Orange Pekoe is a traditional favourite among black tea lovers.
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Kenilworth estate, named after the Kenilworth Castle near Coventry, is located in the Nuwara Eliya district of Sri Lanka high in the mountains, overlooking the Kelani Ganga river where the South West and North East monsoons deliver 200 days of rainfall each year and is home to some of the finest Ceylon tea in the world.
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All over the world, many indigenous food traditions are disappearing due to the rise of technology and the days-long process and hard labor of making some of these foods. This is the case with Asin Tibuok. Once made by hundreds of families throughout the Albuquerque Bohol region of the Philippines, there are currently only a few “asinderos”–or salt farmers– still willing to put in the long, hot days and back breaking labor to make sure this tradition continues. -
The prized white truffle (Tuber magnatum Pico), also known as the white Italian truffle, is characterised by its golden skin, sometimes tending to ochre, and its highly irregular, slightly flattened shape. This is undoubtedly the most sought-after of all truffle varieties, not just because of its marked and characteristic flavour, but also because it is a wild truffle that cannot be cultivated. The internal colour of the flesh (the technical term is 'gleba') takes on marble-like hues that range from pale yellow to red or hazel, varying according to the trees beneath which the truffles grow. In fact, truffles draw nutrition from the trees and exploit the life cycle of the plants, particularly the roots, to extract the substances they need. The white truffle is harvested and sold from 1 October to 31 December. Each region in Italy where this precious product grows has its own white truffle season, ensuring that it is always harvested at its very peak, when the flesh is firm and scented and the truffle has reached a sufficiently large size. The prized white truffle grows wild at any altitude. It favours slightly chalky ground, characterised by wet springs and summers, and grows particularly well in airy spots, fed by rivers and watercourses, from which it draws many of the nutritional substances that contribute to the unique aromatic flavour that makes it so popular with chefs from the world's top restaurants. The addition of white truffle makes a dish very special thanks to its unmistakable aroma. It is particularly suited to traditional pasta and rice dishes and its flavour is enhanced by simplicity. -
Our Rice is grown by Cambodian farmers committed to the strictest environmental standards. They don’t use chemicals, and they don’t allow trees to be cleared or wild animals to be poached on their land. On 17 November 2022, the Phka Rumduol jasmine variety rice was crowned the World’s Best Rice for the fifth time at the TRT (The Rice Trader) World Rice Conference which took place in Phuket, Thailand -
Bottarga from Sardinia is considered the best in the world this dried Mullet Roe, is still salted by hand and checked day after day, until the Mediterranean salty breezes blowing in through our aging cellars do their job – creating one of the tenderest and mildest Bottargas you will ever taste. Thought to have been introduced by the Phoenicians 3,000 years ago, bottarga (from the Arabic battarikh) is made in several places around the Med, but the variety made in the Cabras lagoon in the west of Sardinia, is regarded by many as the best. -
Aged for 20 years in cedarwood barrels, this is a very rare and exceptional soy sauce. Made by Kamebishi, a manufacturer steeped in tradition, this artisanal soy sauce was produced using the same techniques as when the business began in 1753. This is a viscous soy sauce that packs a powerful hit of umami. It offers an aromatic flavour with roasted, smoked notes, and a finish of cedarwood imparted from the long fermentation time. A marvel all on its own, this 20-year-old soy sauce combines well with delicate Japanese cuisine like sashimi - or even rich desserts made with chocolate and vanilla.