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.
Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
This Terre Exotique paste is made with Yuzu, an East Asian citrus fruit similar to a small lime. It was introduced to Japan during the Tang dynasty in around 700 AD. It is harvested in October in Koshi prefecture in Japan and is yellow or green depending on its ripeness. It tastes like mandarin or grapefruit.
You can use yuzu fresh, or use its juice, its zest, ground or as pearls.
Weight : 90g
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 !