I am the proud cousin of garlic and onion! You can find me everywhere in French cuisine, raw or cooked.
I also make my way in Asian cuisines, especially in Thailand and Indonesia. Even dried, I keep my sweet taste and intense aroma.

You can use me in ANY kind of sauce, in your dips or to flavour a vinaigrette, a broth or a soup. I can be found both in winter and summer on your barbecues: for spice rubs to use before grilling or braising meat or poultry. You can also sprinkle me as is for a crackling-crunchy-crispy topping on your salads, in your pasta or on your rice before serving.