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.
Ancho chilli pepper is mild with fruity notes of liquorice. Ideal for sauces and stews. Adds an interesting flavour to vegetable mash, home-made gazpacho or grilled meat.
This vanilla from Madagascar is characterised by a dark brown to black colour and fat, supple pods. Very powerful, it develops aromas of prune and cocoa that will delight your taste buds. These Madagascar vanilla beans are of exceptional quality and will bring an exotic touch to all your dishes.
Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.
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.