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.
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.
Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
This chilli pepper is obtained by crossing two varieties of extra strong chilli peppers. Be warned, it will not leave your tastebuds unscathed! Spices up sauces, chili con carne, pizzas and flavoured oils.