Description
A singular spice with unexpected accents: the Bay of the Cimes (Ma Khaen) grows in the wild in the forests of south-east Asia — a bouquet of citrus fruits, wood and smoke, with a vibrant sensation in the mouth.
OriginAltitude forests, Laos & Vietnam
FamilyZanthoxylum — one « false pepper »
SensationTingling, numbness
ScoresMandarin, woody, fermented tea
A wild bay with altitude fragrances
The Bay of Cimes, also known as My Khaen, is a rare spice native to Southeast Asia. It grows in the wild, in the forests of the volcanic heights of Laos and the hills of northern Vietnam, up to 800 meters above sea level. The trees of the Zanthoxylum family can reach 35 metres high.
The berries are Hand harvested, using a artisanal method that respects forest ecosystems.
Botanically, it is not a pepper, but a dry follicle, just like Sichuan Bay, Timut Bay or Verveine Bay, its aromatic cousins. Its distinctive aromatic profile and intensity in the mouth make it an increasingly sought after spice, both by chefs and lovers of bold cuisine.
Intensity, citrus and woody finesse
Cimes Bay has a complex aromatic bouquet: citrus notes marked (mandarin in mind), light woody and smoky shades, fine bitterness, hints reminiscent of the fermented tea (Puper type), and a discreet floral note.
In the mouth, it causes a sensation of tingling and numbness, typical of this botanical family. Very concentrated, a few grains suffice to perfume an entire dish.
This berry is used both in salty and sweet preparations: white meats (roasted or roasted poultry), fish, wok-sautéed vegetables, black chocolate or citrus desserts. It may be crushed in mortar, crushed in mill, infused in broth, marinade or tea, or Dry roasted a few seconds before use to release all its aromatic richness and soften its bitterness.
Culinary Agreement Ideas
- Grilled chicken with lemonberry and Cimes berry — marinated with fresh lemon, ginger, green pepper and crushed berries.
- Wok of crunchy vegetables — with honey and roasted berries, with a touch of turmeric.
- Toast with Stracciatella — crop and crushed Cimes berry.
- Paris salad and mushrooms — with a pinch of bay to raise.
- Raspberry Sorbet & Cimes Bay — dessert signature.
- Fresh tip — a few berries in a bottle of soft water, to let infuse one night in the cool: the water will take a delicate taste of citrus.
To preserve its aromas, store Cimes Bay in a hermetic receptacle, sheltered from light, moisture and air. A tinted glass jar or a resealable kraft bag will fit perfectly.
Well-preserved, the bay remains intense for several months.
Alexander –
Intriguing! It comes out in flavor. I recommend to impress your guests!