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.
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.
This beautiful Amazonian tonka bean releases warm and indulging notes of vanilla and caramel. Once ground or grated, it will bring warmth to your desserts, fish, vegetables, seafood and poultry.