Dragon’s Blood
After testing them all, we created our own. It’s spicy without being too harsh, and your dishes will be begging for more.
Garlic, Garlic, Garlic!
A new feat of fermentation. All the spiciness has disappeared, sweet notes, reminiscent of black garlic, are emerging…
Black Mustard
Brown mustard seed and a small dry and nervous grain. She makes it clear to us when we grind it freshly fermented and then over time it softens.
Yellow Mustard
Fermented mustard can be divisive, as the fermentation takes its flavors into territory not yet explored with sausages.
Spirulina Mustard
An additional color to our rainbow of delights. Here is Spirulina Mustard, based on yellow mustard seeds, spirulina brings its little extra nutrition and a very interesting flavor.
Shoyu Cream
A unique Fermentierra creation. More than just miso, almost a sauce, a condiment not to be missed.
Spicy Salt!
The art of fermentation also incorporates zero waste, and here is one of its crown jewels.
Preserved Lemon
The king of the tagine, the star of the stew, the messenger of the sun preserved in a small jar.