The fig is enhanced by the animal notes and menthol aromas of white Penja pepper. Delicious with foie gras or warm goat’s cheese.
Weight : 100g
Fig chutney with Penja pepper
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Harvested on the Malabar coast then smoked using beech wood. This strong pepper has smoky and woody notes. Crack roughly with a pestle and mortar. Try it with duck breast, salmon or grilled steak.
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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.Weight : 100g
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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.
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Very practical in powder form, mandarines can be added as a topping on your desserts, in your cake preparations or on a salmon steak with honey!
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