This powerful Bird’s eye pepper or Pili pili is very hot and has a longlasting taste. It will spice up your oils, pizzas, tomato sauces and chocolate desserts.
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!
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”.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.