Wholesale Mang Tang berries

Origin: Vietnam Volumes and net weights: 50ml / 35g / 0.95 oz €460.00/kg Ingredient: Litsea Cubeba Description: This small berry, black in appearance and lemon-scented, grows on the slopes of Vietnamese mountains. The shrub that bears it can reach about ten meters in height, which makes harvesting somewhat arduous. The wild harvest is done by hand between August and October, then the berries are dried on bamboo mats. Often nicknamed "verbena pepper" because of its olfactory profile, it develops notes very close to lemon verbena, accompanied by almost camphor-like floral touches. On the palate, it does not sting, which makes it an ideal spice to bring a fresh and delicate aromatic intensity to your dishes, without aggressiveness. Usage tips: The flavors of Mang Tang make it well suited to prized fish such as sole, sea bream, John Dory, salmon or monkfish, whether cooked or prepared as ceviche. It will bring a fresh and original touch to beef carpaccio, fresh cheese, grilled poultry or a vegetable wok. It is also ideal for marinating tofu or shrimp, especially paired with ginger or lemongrass, as well as in a Thai soup, a pad thai or a tuna tataki. On the sweet side, it performs very well in an apricot, strawberry or pineapple jam, in a syrup to soak a lemon cake, or in a cocktail such as a gin and tonic or a spritz. It can also be sprinkled on a fruit tart (berries, lemon, yellow fruits) or a chocolate mousse for a fresh and aromatic note. But Mang Tang is still versatile. You can very well use it with white meats such as pork and lamb or with poultry. It is often recognized for its use in meat and fish carpaccios. It is also incomparable on desserts, ground over fresh fruit, a panna cotta, fromage blanc, a tart, or judiciously on a chocolate mousse... Recipes: *