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 red and round Wiri Wiri chilli is the cousin of the Cayenne chilli pepper from Guyana. It grows vertically, in a warm and moist climate at the edges of the tropical forest. It looks a bit like a cherry so is often called “cherry chilli”. Its strong flavour has aromas of tomatoes. Use sparingly. It will enliven your stews, soups and sauces.
The Amazon chilli pepper from Colombia is very a strong chilli, amongst the hottest. Its fruity notes and its subtle acidity are similar to Tabasco chillis. It is harvested before being fully ripe which explains its pale yellow colour. It will enliven exotic saucy dishes and your pre-dinner dips.
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.