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Ingredient Of The Week: Japanese Chilli Oil, 33ml
Ingredient Of The Week: Japanese Chilli Oil, 33ml
Japanese chilli oil blends hot chilli flavours with rich sesame oil. Also known as rayu or la-yu, pour from the bottle to delicately lace dishes with a spicy heat rather than overwhelming the flavours.
The bright red chilli oil is most commonly added to gyoza dumpling dipping sauces, or noodle dishes. Try using it in beef marinades or even adding a drop to the pan when frying an egg.
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Terre Exotique
Terre Exotique works directly with hundreds of specialist farmers and producers around the world – to bring the very best peppers, spices and salts to our tables. The company was founded by Erwann de Kerros, a Breton and seasoned traveller. After tasting pepper in the Penja plantation in Cameroon, Kerros yearned to try other specialist peppers and spices – and Terre Exotique was born. The company works closely with farmers to preserve natural habitats, and to ensure a sustainable income for local communities.
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La Pasta Di Aldo
La Pasta di Aldo hand make egg pasta in the medieval east Italian town of Monte San Giusto. The pasta dough is kneaded by hand, then rolled and cut. The strands of pasta are then hung to slowly air dry, just the way owners Luigi Donnari’s and wife Maria Alzapiedi’s grandmothers would have done
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Laguiole en Aubrac Knives
The original Laguiole knife dates back to 1829, when a simple folding knife became the talk of not only the town, but the whole country, loved for its practicality and elegant, intricate design. Fast forward to the 21st century and Laguiole en Aubrac are lovingly creating knives once again. All knives are individually hardened by hand; shaping and fitting are done by hand to the craftsman’s eye
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Lakrids Liquorice
14 years ago, Johan Bülow decided he wanted to create a new type of Danish liquorice – one that was blended with unusual, punchy flavours. And Lakrids by Bülow was born! Today, the brand creates some of the world's favourite liquorice. With flavours including Sea buckthorn, Wild blueberry, Coffee, and Passion Fruit.
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Casa Marrazzo
Dating back to 1934, the small family farm started when Pasquale Marrazzo wanted to preserve his heritage fruit and vegetables so they didn’t get wasted. The fruit and veg are picked during peak season, then processed using ancient canning techniques involving minimal extra ingredients, often only salt or sugar - highlighting the outstanding flavours of their produce.
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Galantino Olive Oil
Based in Bisceglie, Italy, Galantino's oil holds protected status (PDO). The medieval town is perched on the Adriatic coast and surrounded by ancient olive groves. The family olive mill has been pressing oil since 1926, and is run today by the third generation. All their olives are carefully selected before being crushed on traditional stone mills.
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Pariani
Pariani is a family business that started its activity in 2010 with the production of an oil and a partially defatted flour using “Nocciole Piemonte I.G.P.” hazelnuts through an innovative cold pressing process. After this success, Pariani created a whole range of ingredients from Italian selected nuts – walnut, pine nut, almond, pistachio: oils, grains, flours and pastes.
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Giuseppe Giusti Balsamic
Giuseppe Giusti has been producing Italy’s oldest balsamic vinegar since 1605. Still to this day, Giusti follows a family recipe that’s remained the same since the start - with a focus on respect for tradition and a sustainable approach to production. Based in the Modena countryside, Giusti age their balsamic vinegars in original casks, adding historic flavour characteristics to every bottle.
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Frantoio Muraglia Olive Oil
Based in Apulia, Italy, the Frantoio Muraglia company have been growing and pressing olives in the same way for nearly five generations of the Muraglia family, and their extra virgin olive oils have won over 16 awards. Watching over their company is the oldest olive tree in their grove – a majestic Coratina olive tree that is at least 450 years old and still gives fruit.
