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.
Picked when fully ripe from vines that grow up to 10m high at the heart of Malagasy forests. Its woody notes are perfect with crunchy vegetables, roast poultry, sautéed girolles or fish “en papillote”.
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.
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.