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.
This seed gave its name to the Mexican state of Chiapas. It was a staple food of the Aztec people and is delicious with summer salads, home-made smoothies, or exotic fruits.
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!
Originally from tropical Africa, sesame was then introduced to Lebanon. Once roasted, it releases notes of hazelnut which will enchant breads, fish, avocados, mangos and roast apples.