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.
Its pod is thicker than Bourbon vanilla and its aroma is more aniseed. Its flesh has a characteristic prune perfume. Use as you like in sweet or savoury 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.