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!
This powerful Bird’s eye pepper or Pili pili is very hot and has a longlasting taste. It will spice up your oils, pizzas, tomato sauces and chocolate desserts.
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 !
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.
Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and desserts.