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.
Discovered in South America, this fake pepper plant was brought to Madagascar in the 19th century.
Crushed or used whole these pink berries, with their resinous fragrance, are perfect with salmon, foie gras, carrot soup and courgette tagliatelle.
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
Harvested on the Malabar coast then smoked using beech wood. This strong pepper has smoky and woody notes. Crack roughly with a pestle and mortar. Try it with duck breast, salmon or grilled steak.
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.