The word pepper describes both the fruit and the plant. We recognise the pepper in its bright colour and soft, fragrant, juicy and sweet flesh. When ripened on the plant, the yellow pepper becomes red. Requiring a great deal of sunshine and hot weather, the variety chosen to produce PONTHIER purée appreciates areas where the soil is drained and rich in humus. These areas naturally produce thriving, big peppers.
From the Solanaceae family, grown as a kitchen garden vegetable the red pepper is a sweet pepper picked fully ripened. Maison Ponthier has selected a mid-early variety of bell pepper. It offers beautiful crisp vegetables with intense flavour, bright colour and melt-in-the-mouth texture. The flavour of these peppers is perfect for all types of dishes.
Maison Ponthier has selected a particularly high-quality variety of red beetroot from France, characterised by its thin skin and juicy flesh with aromatic flavour. It enjoys a moderately humid climate with sunshine and light, fresh, deep soil rich in humus. The terroir allows the vegetable to develop a fleshy root and sweet, delicate taste.
This tiny purple, almost black, berry grows primarily on marshlands and comes from an elegant and exclusively South American palm tree. Its preferred region is still the Amazon Basin, the most biodiverse forest in the world. Maison Ponthier turned to this unique and singular ecosystem to select the highest-quality acai berries. Acai is used primarily for creating “Acai Bowls” and smoothies, a health trend loved by foodies and vegans for its fresh and balanced recipes.
In the Vavatenina district of Madagascar, soursop trees flourish and bear fruit almost all year round, even though the peak season is between June and August. They are cultivated by small-scale growers, whose plantations are never larger than 100 feet. Ponthier soursop purée is produced from the delicious, fleshy pulp of the fruit, which is beautifully white in colour. To produce the purée, the soursops must first be peeled, which is a difficult, technical operation due to the rough rind and prickly spines on the surface of the fruit. The inedible black seeds are also removed before the fruit is processed.
To produce its purée, Maison Ponthier has selected the prestigious Alphonso mango from Ratnagiri. Mangoes from this region are known for being among the best in the world and the Alphonso is the most popular among dozens of other varieties. The coastal region of Ratnagiri guarantees an excellent quality of fruit thanks to a high level of humidity and soil that is both acidic and rocky. At Strict control of the mangoes’ Brix level allows for harvest at full ripeness.
Quercy Melon has a Protected Geographical Indication, celebrating the exceptional Quercy terroir in the south-west of France.
Very sweet, creamy and juicy, it reveals musky aromas heightened by a few tangy notes. Maison Ponthier chose to source its pears from orchards in Haute Provence.
Maison Ponthier has chosen to combine two varieties of raspberry to obtain a taste both intense and perfectly balanced. The Willamette offers its pronounced and tangy fragrance with a high Brix rate, while the Mecker brings its full-bodied flavour.
Maison Ponthier has selected the Frambosa variety of rhubarb with red stalks. It is particularly sweet, tart and rich in fibre. Cultivated in black soil in the south of Poland, situated at 300m to 500m of altitude and offering a spring continental climate, this rhubarb is freshly harvested at ripeness. Its leaves are then gently removed and it is cut below the leaves and above the uprooted section so that its petioles are not damaged or brown.
More precisely, our passion fruits come mainly from the province of Esmeraldaz on the north-west coast of Ecuador. This region is also called the "Green Province" because of the abundant vegetation and brilliant gems that the Spaniards thought they would find there.
Maison Ponthier has chosen the Oblacinska cherry variety grown in Serbia at 400 metres altitude. Morello cherry trees are small and fragile and require a great deal of care.
Maison Ponthier has chosen a Mirabelle plum that has been awarded the Protected Geographical Indication label. Maison Ponthier's partner farmers must respect very strict specifications to receive this label.
Maison Ponthier chilled blackcurrant purée combines two renowned varieties of blackcurrant, Noir de Bourgogne and Black Down. The Noir de Bourgogne variety is known for its smooth, shiny skin coloured dark blue to licorice black and its firm, particularly juicy and tart berries.
Maison Ponthier offers a strawberry purée combining the Camarossa and Mara des Bois varieties. The Mara des Bois strawberry selected by Maison Ponthier, grown in France (Dordogne or Rhone Valley).
Ponthier Mojito purée faithfully reproduces the classic recipe of this well-known cocktail. You can taste the familiar freshness of tangy lime blended with strong mint undertones.
Ponthier Pina Colada purée is a real gem, an exotic delicacy that can be combined with other flavours such as banana, lychee or orange.
The subtle blend of pineapple, yuzu and cardamom is perfectly balanced, bringing out the personality of all three ingredients.
Aren't these mini cauliflowers the cutest? After the leaves and trunk have been removed, you can use them to turn your simple meal into a fun, culinary twist. The taste is just like a normal cauliflower, but slightly sweeter.
Mini carrots are available in a variety of colours, such as orange, purple and yellow. It is a root vegetable that grows under the ground. You can recognize the carrot by the elongated, round stem which is about 10 to 12 centimetres long. Mini carrots have a sweet taste and a crunchy texture.
Due to their small size, this mini version of the zucchini has a beautiful, decorative appearance and a high 'cute factor'. Just like normal zucchini, the taste is quite neutral, but the mini variety tastes slightly softer. There is a round version available and a slim version. Their small size makes them ideal for preparing and eating whole.
Savoy cabbage is a delicious and healthy type of cabbage. The Savoy cabbage is very compact and can be recognized by the bumpy leaves with curled edges. It is also one of the oldest cabbage varieties in the world.
Mini turnips are white-purple coloured round-shaped roots. The taste of this mini vegetables is powerful and sharp. After cooking, the sharp taste decreases a bit.
Mini fennel has a delicious, crunchy texture and an anise-like taste. It is a tasty and decorative mini vegetable. It belongs to the same family as celery, chervil, carrot and parsley: the umbellifers.
Mini cauliflower is a smaller version of the regular cauliflower. The mini cauliflower is about the size of a billiard ball and has a wonderfully soft taste. They come in different colors and variants: purple, orange, white and romanesco!
Mini cabbages are smaller versions of regular cabbage. Mini cabbage is very tasty and very decorative due to its small size. It is therefore nice to use the cabbages in a whole or halved. There are red, green and white cabbages.
The mini beet is the smaller version of a normal beet. Available in beautiful colors such as yellow, red and chioggia. Mini beets have a slightly finer structure than the normal version and the taste is somewhat stronger.
Artichokes have a delicious, slightly bitter, nutty and soft taste. Unlike the greener varieties, they are edible in whole, which makes it a great product. In addition, the taste can be experienced as more intense, this often happens with mini vegetables because the taste is often spread over a smaller surface.
Kiwano is part of the cucumber family and has an oval shape with small spikes, for this reason the kiwano is also called 'horned melon'. The inside of a kiwano contains many chambers with jelly-like seeds. The inside of a kiwano is edible and has a fresh taste.
Kiwai or kiwi berry is the little brother of the kiwi. Its small size makes it the ideal, healthy snack on the go. Moreover, kiwai has an edible skin and tastes delicious!
Walnuts are the fruits of the walnut tree. The fruit is surrounded by a hard bivalve shell. Fresh walnut still has a wet shell. Fresh walnuts are therefore also called “wet nuts”. The taste is a bit milder than the dried version.
If Autumn had a best friend, it would be chestnut. Roasted chestnuts are the perfect comfort food for autumn days. The sweet chestnut is a nut that grows on the sweet chestnut tree and looks a bit like large hazelnuts.
Wild garlic is a delicious herb with a strong garlic flavour and aroma. This makes the green leaves a great seasoning for pasta, pesto and soup. Wild garlic grows in the spring in shady forests in Europe, a beautiful sight with its cheerful, white flowers.
The spaghetti squash has a very special quality. Uncooked it doesn't seem very special, but the magic starts when it's cooked. Then the pulp turns into thin strands that resemble spaghetti. And of course you can use it like spaghetti!. A nice alternative to regular spaghetti.
This beautiful pumpkin has a nutty, spicy flavour and is somewhat reminiscent of nutmeg, which explains the name. The muscat pumpkin is a large bulbous pumpkin with a firm, hard skin and orange flesh. The pumpkin is full of large flat seeds. The muscat is a pumpkin that you often see as a decoration on Halloween.
The seaweed Royal Kumbu is a very tasty seaweed. Because of the sweet taste, it is also called sugar seaweed. It is a so-called typical winter weed: it only grows at lower temperatures. Royal Kumbu is meaty and crunchy.
This famous seaweed is best known in Japanese cuisine. Nori seaweed is processed into nori sheets and used for preparing sushi. The color is red to black.
Sea lettuce is a green algae that occurs all over the world. It is a well-known phenomenon especially during summer, because the growth is stimulated by the difference in light concentrations. It will appear on the beach in thick plagues. Sea lettuce is popular among vegetarians and vegans, but is also becoming increasingly popular to a wider public. Besides that sea lettuce appears to be very healthy, it also looks fantastic and has a delicious umami flavor.
Dulse sea kale belongs to the red seaweeds and has a unique, smoky, full flavour.Palmaria, the name of this type of seaweed means “the palm of the hand” in Latin, which refers to the hand shaped from of the seaweed.
Judas Ear is a fungus that you often encounter in wet and damp weather. Its name derives from the Biblical figure “Judas Iscariot” and the fact is the fungus looks a bit like an ear!
Cèpes are also called “porcini mushrooms” and have a delicious soft and nutty taste. The cap of the porcini mushrooms is red-brown to dark brown and feels sticky. The bottom is spongy and the flesh of the cèpes is white.
L’Autrec garlic is know as the best garlic in the world. This light pink coloured, aromatic and rather sweet garlic grows around the medieval village of l’Autrec on calcareous clay soils in south western France.
Smoked garlic was originally created to store garlic for a longer shelf life, but nowadays garlic is mainly smoked for its delicious, characteristic smoky smell and taste.
The Roscoff onion is a beautiful light pink coloured onion which can be eaten raw or cooked. The taste is sweeter than a regular onion and caramelises faster. The Roscoff onion has a rich history and every year there is a party organized in the city of Roscoff to celebrate the onion.
The banana shallot is a crossing between an onion and a shallot. It has a characteristic appearance with its elongated shape and rosé-golden skin. The shape makes it very suitable to cut into nice, equal onion rings.
The shallot is a famous onion variety known for its refined taste. The difference with the onion is that they taste sweeter and finer. A shallot is small and oval shaped and has a red skin. Warning... With shallots you have an even bigger chance of tears while chopping...
This thin tuber is the little brother of the Jerusalem artichoke and comes from the sunflower family. The tuber is therefore also referred as a solar root. Helianthus can be eaten raw, cooked or baked and tastes slightly sweet and nutty.
This delicious, fresh tuber variety has a taste that slightly resembles to apple or melon. It was already eaten by the Incas for its many healthy qualities.
This forgotten vegetable is black on the outside and beautifully bright white on the inside. Black radish is similar to white tip radish but milder and a bit mustard like. Black radish is one of the oldest cultivated crops.
Chervil root is a vegetable which is often indicated as a 'forgotten vegetable'. In any case, we have not forgotten this delicious vegetable with a delicious, sweet chestnut flavour. Chervil roots are great for stews or purees.
T. +31 174-535353
exotics@bud.nl
Bud Holland
Transportweg 67
2676 LM Maasdijk
The Netherlands
T. +31 174-535353
exotics@bud.nl
Bud Holland
Transportweg 67
2676 LM Maasdijk
The Netherlands
