This little round chilli comes from Mexico and is an “ornamental chilli” also called “bird chilli”. It is very spicy and releases supple and fruity notes which make it the perfect partner for your chili con carne and grilled meats.
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.
Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.
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.
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.