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.
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.
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.
The Amazon chilli pepper from Colombia is very a strong chilli, amongst the hottest. Its fruity notes and its subtle acidity are similar to Tabasco chillis. It is harvested before being fully ripe which explains its pale yellow colour. It will enliven exotic saucy dishes and your pre-dinner dips.