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.
The fruity vegetable aroma of this berry has strong notes of passion fruit. Crush and sprinkle it over roasted fish or pan fried vegetables just before serving, infuse in a cream sauce for poultry or a caramelized pear tart
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.
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.