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.
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.
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !
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!