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.
Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
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.
Umeboshi plums, or Japanese apricots have a very distinct acidic taste. Sesame with Umeboshi plums will enchant your salads, seasonings or simply a bowl of rice. You can even just eat the seeds on their own they are so delicious !