Description
In the local dialect, “NAGURA” means “fry gathering place.” Locals sometimes fish in this bay fish, clams, seaweed. Our producers think that salt making is a source of life. Coral reefs in this area demonstrate the purity and quality of the waters.
Here, salt making methods are traditional and environmentally friendly. The water is drawn from Nagura Bay, 1500 meters from the coast in a water rich in corals and seaweed, simmered in a cauldron to extract salt that will dry in the sun, sometimes in a greenhouse at temperatures up to 70 ° C. This last step requires 3 days in summer and more than one month in winter. The salt is then roasted, preserving its very high mineral content. We can say that this salt is a salt of coral reefs, which owes its exceptional flavor to the quality of water, algae, marine fauna, nearby mangrove forests, mountain waters flowing into the bay of Nagura. Persian Dried Lemons or often referred to as dried limes are naturally sun-dried whole lemon, zingy, lemony and earthy with slight bitter flavour. Persian Dried Lemons/Limes are commonly used in Persian cooking in stews, soups, casseroles and/or tagines.
Le Comptoir Des Poivres has worked on an even higher quality new product range.
For several months the company have been pooling their skills, and they have sought out products of unquestionable quality using the same philosophy – they look for products directly at their production locations, they refuse any chemical treatments both on the plant and the product and any irradiation (hypocritically called ionisation), they ensure that the people working in the plantations work in optimal conditions, they require many selection processes to keep only the most exceptional grains or berries, they refuse any long storage and transport the products without intermediaries, that is to say with maximum traceability.
Olivier Derenne, Founder
“Since my rural childhood, my life has been a perpetual search for authentic flavours, either while pottering round vegetable gardens, on walks through forests, local markets, at auctions, bakeries, grandmothers’ or mothers’ kitchens, in master cooks’ kitchens or even on trips across the world.
I’m someone who is eager to discover new sensations, scents, textures, flavours, not just to own them, but also to share them.
I like to tell stories about the wonders that surround us and the passion of men and women who give the best of themselves to bring you something exceptional.
My objective: to source the best, the most exclusive, the most authentic and most surprising and then narrate, share, transmit and astonish…”
