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 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.
This exceptional pepper is harvested when fully ripe, then sorted individually. Its fresh and fruity notes will enliven chocolate desserts, delicate fish and grilled red meat. Pepper specialists will delight in using this Malagasy treasure in their festive dishes.