This powerful Bird’s eye pepper or Pili pili is very hot and has a longlasting taste. It will spice up your oils, pizzas, tomato sauces and chocolate desserts.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.
Assam pepper is picked in the Brahmaputra river valleys, in North-East India.
It releases spicy yet refreshing notes with a zingy tang. Crush it roughly with a pestle and mortar and sprinkle over your winter vegetables, delicate fish or grilled meat.
The sweet and juicy flesh so characteristic of pears goes wondrously with the animal notes of white Penja pepper and will enchant all your poultry and blue cheese. Truly divine with foie gras!