Organic pepper poichichade

Called “cese” in Provence and cultivated for a long time on the restanques, it is used in the composition of typical recipes such as panisse, socca, cade, without forgetting the Chickpea from Rameaux, present on Provençal tables at Easter. The seeds are kneaded with olive oil and shallots until a creamy puree is obtained, seasoned with mustard and a squeeze of lemon juice. For this original recipe, the aix&terra factory gives pride of place to chilli. Added to the poichichade, it slightly colors the chickpea cream and gives it a unique taste, smooth on the palate with a very subtle spicy finish.