Turmeric & Ginger Delight

Handcrafted candied ginger dusted with golden turmeric — a vibrant combination celebrated for its invigorating warmth and wellness benefits. Bursting with antioxidants and vitamins, it awakens the senses and pairs beautifully with a soothing cup of herbal tea.
Packaging: 50 g

FruitBerry– Pumpkin Sugar

An artisanal creation of raw pumpkin sugar, gently coated with fruit-and-berry organic extract powders and kissed with natural lemon and clove essential oils. This delicately aromatic sweetener transforms any tea, especially herbal blends, into a fragrant morning ritual, adding natural flavor and elegance to every cup.

Packaging: 100 g

Opening a box of Armeniac® Royal Delight is like unlocking a royal treasure chest, each piece a gleaming jewel crafted by hand with reverence for tradition. These delicacies are born of Armenia’s sun-kissed orchards and ancient culinary wisdom, marrying the purity of nature with the artistry of our master confectioners.

This signature collection celebrates not only taste, but heritage — each flavor carrying a whisper of history and a touch of legend:

• Apricot–Walnut – The golden apricot, Armenia’s national fruit, symbolizes the sun and renewal. Here, it embraces the earthy strength of roasted wild walnut, representing endurance and wisdom.

• Ginger Green – Spiced dates, beloved since the Phoenician traders of antiquity, meet pistachio marzipan in a harmonious union, evoking tales of distant caravans and desert oases.

• Melograno – Named after the pomegranate, the fruit of fertility and eternal life, this Cornelian cherry marzipan delicately infused with pomegranate preserves tells a story of abundance and blessing.

• Turmeric Khorizo – A golden blend of apricot–almond paste with turmeric, honey, flax, and sesame seeds — inspired by ancient Armenian recipes for strength and vitality, once offered to kings before battle.

Presented in an opulent gift box of four, Royal Delight is more than a confection — it is a ritual of elegance, a taste of Armenia’s royal soul, meant to be savored, shared, and remembered.

Armeniac Balsamic Vinegar resurrects these ancient rites. Crafted with devotion and reverence, following rediscovered medieval alchemical techniques, it is born from handpicked wild elderberries and mulberries, each drop infused with the spirit of Armenia’s sacred hills and the whispers of centuries past. It offers a taste once reserved for monarchs and the noble elite—a liquid relic, a moment of legend in every drop.

Celebrated by distinguished gourmets, master culinary artisans, and renowned chefs from France, the United States, and Italy, this balsamic vinegar is hailed as a singular masterpiece of gastronomic alchemy. Perfect for elevating salads, soups, and especially raw meats, it transforms every dish into a ritual of refined taste, health, and sublime elegance fit for royalty.

Historical Background:

Ba-hasan, Basam, Bol’-Sema, Besem, and Balsamico—names steeped in the mystique of antiquity, each carrying the whisper of ancient enchantments. In the sacred chronicles of Armenia, it was revered as BALASAN—a liquid jewel, thick with the essence of life and crowned in aromatic majesty. Any elixir of noble viscosity, luminous with fragrance and vitality, was worthy of this hallowed name. These sublime nectars, akin to balsamic vinegar, once graced the tables of kings and nobles, transforming simple salads, raw meats, and succulent fruits into moments of divine indulgence.

Medieval Armenian manuscripts speak of balsamic vinegar not as a mere seasoning, but as a royal elixir of longevity: cleansing the blood, restoring liver and kidney functions, harmonizing internal energies, fortifying immunity, calming restless minds, and even tempering the influence of wine and spirits. A sip was considered a nectar of immortality, a potion treasured by those who sought the secrets of wellness, vitality, and regal grace.

Holly Vitex, also known as Abraham's Balm, hempseed, or monk's pepper, has long been celebrated for its medicinal and culinary virtues. The name “monk’s pepper” stems from a medieval belief that berry potions helped monks maintain their vows of chastity, while “cannabis pepper” reflects its distinctive, hemp-like aroma. Its seeds, historically a cost-effective substitute for allspice, were prized for seasoning delicate meats, fish, and vegetables, adding a subtle, aromatic complexity.

Meghri Steak & Veal Barbecue

Originating from the Syunik region of Armenia, famed for its rich cattle breeding and premium beef and lamb, the tradition of veal barbecue in Meghri is a culinary heritage. This dish graces birthdays, special celebrations, and leisurely family weekends alike.

Veal barbecue from Meghri delights with its deep umami flavor, enriched by the subtle sweetness of honey and bright acidity of citrus juice. Cannabis pepper enhances both marination and grilling, infusing the meat with a tender, aromatic, and slightly peppery profile. Veal steaks achieve a perfectly tender texture, with a crispy exterior and a pink, juicy center. For those preferring beef, it can serve as a suitable substitute, though slightly firmer in texture.

Preparation

Main Ingredients (per 1 kg meat):

• 10g crushed vitex seeds

• 10ml fresh lemon juice

• 100ml sunflower oil

• 10g finely chopped garlic

• 10g fine mountain salt

• 20ml apple cider vinegar

• 50g tomato sauce

• 2g dried wild thyme

• 1g paprika

• 1g celery seeds

• 2g suneli

• 40g chopped red spring onions

• 50g roughly chopped white onions

Method:

1. In a large bowl, whisk together vitex seeds, lemon juice, sunflower oil, garlic, salt, vinegar, thyme, paprika, and other spices until fully combined.

2. Fry the red onions lightly until they release their moisture.

3. In a separate bowl, combine the white onions, meat, chili, and vitex seed mixture. Let marinate for 12 hours.

4. Preheat a lightly oiled grill. Place the marinated steaks on the grates and cook uncovered until lightly charred in spots.

5. Remove from grill and let rest for 5 minutes.

6. Slice against the grain and serve with fried green onions and grilled potatoes for a perfect, elegant presentation.

Born from the volcanic slopes of Armenia, Volcanic Oregano—known locally as Vishapaglukh or “Mountain Sage”—carries centuries of tradition and healing wisdom. Once revered as a sacred herb, it was celebrated by Armenian and Persian healers for its power to restore vitality, strengthen the spirit, and protect from misfortune. Its very name connects it to the mountains, symbolizing purity, resilience, and the untamed energy of the earth.

A Legendary Spice for the Table

With its warm, resinous, and almost balsamic aroma, Mountain Sage is a natural companion to grilled meats, game, and rustic vegetables. Just 2 grams per kilo of beef, lamb, or salad transforms a dish into an unforgettable culinary experience—balancing depth, earthiness, and a gentle spicy warmth. Whether paired with vinegar and honey or enjoyed as a simple rub, it elevates even the finest Vogue Beef Steak.

Ancient Wisdom, Modern Serving

Cherished since antiquity by herbalists and emperors alike, Mountain Sage was a symbol of health, fertility, and longevity—believed to sharpen the mind and awaken the senses. Today, Volcanic Oregano continues this tradition, offering a bridge between past and present: a single, pure ingredient that carries the soul of Armenian highlands straight to your kitchen.

Culinary Recipes for Vogue Beef Steak with Sage

Our 3 chef-inspired recipes woth Voulcanic Oregano as the hero ingredient:

1. Vogue Beef Steakwith Volcanic Oregano

Ingredients:

• 2 kg Vogue Beef Steak

• 4 g Volcanic Oregano (Mountain Sage)

• 40 ml olive oil

• Sea salt & freshly cracked black pepper

• Splash of red wine vinegar

Method:

1. Mix oregano, salt, pepper, and olive oil into a smooth rub.

2. Massage the rub into the steak, let rest 20 minutes at room temperature.

3. Sear over high heat 2–3 minutes per side, then finish in oven at 180°C to desired doneness.

4. Splash lightly with red wine vinegar before serving for brightness.

Pairing: Rustic roasted potatoes or charred eggplant with yogurt sauce.

2. Armenian Honey-Glazed Sage Steak

Ingredients:

• 2 kg Veal Steak

• 4 g Volcanic Oregano

• 50 g wildflower honey

• 30 ml apple cider vinegar

• Pinch smoked paprika

• Olive oil, salt

Method:

1. Combine honey, vinegar, oregano, and paprika for a glaze.

2. Rub steak with olive oil, salt, and half the glaze.

3. Grill or pan-sear until medium-rare, brushing with remaining glaze while cooking.

4. Rest steak for 10 minutes before slicing.

Pairing: Fresh pomegranate salad with herbs and walnuts.

3. Voulcanic Oregano Butter-Basted Steak

Ingredients:

• 2 kg Beef Steak

• 4 g Volcanic Oregano

• 80 g butter

• 3 garlic cloves (crushed)

• Sea salt & black pepper

Method:

1. Season steak with salt, pepper, and half the oregano.

2. Heat cast iron pan, sear steak until golden brown.

3. Add butter, garlic, and remaining oregano to pan; baste steak continuously with foaming butter for rich, herbaceous flavor.

4. Rest 8–10 minutes before serving.

Pairing: Charred asparagus and a glass of bold Armenian red wine.