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!
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.
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !
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.
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.