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 Amazon chilli pepper from Colombia is very a strong chilli, amongst the hottest. Its fruity notes and its subtle acidity are similar to Tabasco chillis. It is harvested before being fully ripe which explains its pale yellow colour. It will enliven exotic saucy dishes and your pre-dinner dips.
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.
This vanilla from Madagascar is characterised by a dark brown to black colour and fat, supple pods. Very powerful, it develops aromas of prune and cocoa that will delight your taste buds. These Madagascar vanilla beans are of exceptional quality and will bring an exotic touch to all your dishes.