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 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!
This confit is made with fresh pineapple and white Penja pepper. It releases sweet, animal and slightly spicy notes. Use it like jam or for enhancing sauces.
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.