The deep, floral notes of orchid root and Sichuan pepper, along with lime, blend harmoniously. Perfect for the cook who is eager to experiment with an interesting ice cream or custard.
- Ingredients: Sichuan pepper, lime, orchid root and spices
- 2.25 oz. by weight
Melt butter in a skillet and sprinkle with Orchidea. Season scallops with salt and Orchidea and cook in the butter.
Recipe from Sherry Yard, Wolfgang Puck Restaurants.
As appears in the book, The Art of Blending.
Shipping and Processing
All of our products are handmade in small batches with a lot of love. Please allow up to 48 hours for your order to be processed and shipped.
For more information about our shipping policy, click here.