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.
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.
This confit is made from fresh mangoes and white Penja pepper.
It can be enjoyed with game, with cooked cheeses (Emmental, Comté …) or with a tasty toast of foie gras.
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.