Speciality vegetables
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Vegetarian chilli
All the fruity aroma of chilli, without the fire: the base of Creole seasonings.
The vegetarian chilli looks like a small lantern chilli, but without the heat: it keeps only the fragrance. Its fruity, floral notes make it a basic aromatic of Creole cuisine, where it scents sauces, marinades, colombos and court-bouillons. It is finely sliced or added whole during cooking to release its aroma.
- Availability
- All year round
- Flavour
- fruity, floral, not hot
In the kitchen
- Thinly sliced in a dog sauce or a marinade
- Whole in a colombo or a court-bouillon
- Chopped into rice or stir-fried vegetables
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Loose 2 kg
