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.
Weight : 60g
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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!
Weight : 60g
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Creole cooks love chilli in all its forms! Whether it is red, green or yellow, they add it to all their preparations to bring beautiful colours and lots of flavour.
Terre exotique invites you to rediscover these specialities by proposing a green chilli paste prepared with sunflower oil, ginger, salt, spirit vinegar, a little garlic and lemon.Weight : 85g
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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
