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Matt Card, Creative Director of Recipes and Products, visited candymakers in Japan to bring back this sweet, subtle treat. Their methods for making this juicy jelly candy have hardly changed in over 100 years.
Bona Furtuna mixes spices, garlic, mint and chilies for a Pinzimonio blend that pairs beautifully with olive oil for a simple dip, while Erbe di Sicilia combines rosemary, thyme, mint and oregano for a fresh boost to weeknight dishes.
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Edmond Fallot’s premium version does just that, thanks to their high-quality ingredients and traditional grinding techniques. Plus, it’s packaged in a colorful and reusable vintage tin, making it a perfect gift for hosts or food lovers.
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