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!
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.
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 vanilla from Madagascar is characterised by a dark brown to black colour and fat, supple pods. Very powerful, it develops aromas of prune and cocoa that will delight your taste buds. These Madagascar vanilla beans are of exceptional quality and will bring an exotic touch to all your dishes.