This little round chilli comes from Mexico and is an “ornamental chilli” also called “bird chilli”. It is very spicy and releases supple and fruity notes which make it the perfect partner for your chili con carne and grilled meats.
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 confit is made from fresh mangoes and white Penja pepper.
It can be enjoyed with game, with cooked cheeses (Emmental, Comté …) or with a tasty toast of foie gras.
Assam pepper is picked in the Brahmaputra river valleys, in North-East India.
It releases spicy yet refreshing notes with a zingy tang. Crush it roughly with a pestle and mortar and sprinkle over your winter vegetables, delicate fish or grilled meat.