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.
Cubeb pepper, also known as the tailed pepper, which comes from Indonesia, is characterized by its slight spiciness and its subtle, yet bitter aromatic notes of clove. On its own or mixed with other peppers, use it to flavour your sweet and sour dishes, chutneys or fruit compotes.
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.
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 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!