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.
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.
This seed gave its name to the Mexican state of Chiapas. It was a staple food of the Aztec people and is delicious with summer salads, home-made smoothies, or exotic fruits.