These vanilla pods grow in the undergrowth of the humid forests of the state of Veracruz, in Mexico, the birthplace of vanilla. With their fruity chocolatey notes they are perfect for all your baking and 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.
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.
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.