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 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.
Szechuan berries were already renowned in ancient China. Their citrus yet spicy flavours are ideal with fish, foie gras, chocolate, strawberries and pineapple. Use lightly crushed just before serving.
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.
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.