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.
This beautiful Amazonian tonka bean releases warm and indulging notes of vanilla and caramel. Once ground or grated, it will bring warmth to your desserts, fish, vegetables, seafood and poultry.
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.
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.
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!