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.
Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and desserts.
Ancho chilli pepper is mild with fruity notes of liquorice. Ideal for sauces and stews. Adds an interesting flavour to vegetable mash, home-made gazpacho or grilled meat.
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.