High in the Catalan Pyrenees, the forests whisper stories that only patient hands can hear.

In Sahorre, artisan Claude Sarda and his team at Abies Lagrimus have been listening since 2013. They harvest fir cones and birch sap from the Canigou Massif, drawing on ancestral recipes to create condiments that taste like the mountains themselves. Their philosophy is simple—work with the land, not against it—and the result is a collection of products that capture resinous aromas, gentle bitterness and the clean sweetness of pine.

Take their Organic Fir Pepper

100 percent Abies alba buds, picked by hand at high altitude, naturally dried and ground into a fine spice. Its flavour evokes fir resin and red fruits, with a light, lingering bitterness. Their Fir Syrup blends just fir cones and organic sugar; a long maceration transforms the mixture into a rich, amber syrup bursting with essential oils and polyphenols. From here, they craft balsamic cream by combining fir syrup with organic balsamic vinegar, as well as sweet fruity and extra dry vinegars aged in oak barrels that marry fir’s forest notes with hints of ripe fruit. Each recipe is a study in restraint—no additives, no shortcuts—allowing the forest to speak clearly.

Beyond fir, Abies Lagrimus taps birch trees for fresh sap and a three‑week detox cure. They also distil their flavours into candies and liqueurs, offering a complete pantry of Pyrenean tastes. For chefs and home cooks, these condiments elevate everything from roasted meats to pastries and herbal teas.