In Lebanon, this mix of warm and lemony flavours is used in mezze. Add an oriental touch to your Mediterranean vegetables, white meat and smoked salmon and your marinades!
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.
The success of a foie gras depends on the seasoning! You can sprinkle this subtle mix directly onto your foie gras before serving or use it when preparing your very own home-made foie gras terrine.