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.
The outstanding character and flavour of this black Penja pepper are due to the naturally rich and balanced volcanic soils in which it grows. In 2014, it became the first product of the African continent to obtain Protected Geographic Indication status (PGI). This black Penja pepper will delight your stews, goat cheese and strong flavoured meats.
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.
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.