Balibel's diverse products

Antipasti
Antipasti

Les antipasti sont des petits plats de toutes sortes que l'on sert en Italie avant le repas. Chez BALIBEL, ils sont composés de légumes grillés et marinés ...

Poivre vert
Poivre vert

Le poivre vert est apprécié par les plus grands chefs pour ses qualités aromatiques et fruitées …

Fleur de sel
Fleur de sel

La fleur de sel est composée de cristaux très fins, beaucoup plus blancs et purs que ceux du gros sel …

Antipasti

 

Antipasti by BALIBEL consist of grilled and marinated vegetables. The list of ingredients includes eggplant, mushroom, pepper, chilli (just a touch) and jackfruit. This deliciously melting composition of grilled vegetables soaks in herb-enhanced preparation of soy oil, balsamic- and red-wine-vinegar.

 

The result is a bunch of aromas, associated to the rainbow-like coloured different ingredients; a wonderful cocktail full of fantasy, a pleasure for eyes and palate! BALIBEL’s antipasti are best eaten cold, unless you prefer to heat your oven for a piperade.

 

Enjoy your meal!

Green pepper

 

Green pepper originates, as its name does not indicate ... from black pepper (Piper nigrum). Indonesia regularly ranks among the five world’s largest producers. It is therefore unfortunate that green pepper is so poorly distributed in this country, especially as the greatest chefs appreciate green pepper for its highly aromatic and fruity qualities.

 

Harvested before the berries are mature, the green colour is obtained by the wet conservation of immature berries. Thanks to its conservation in brine, BALIBEL’s green pepper brings you a fresh flavour and a charming crunchy taste. After the jar is open, you should keep it in the refrigerator. Ideal for a green-pepper-sauce, curries or other cream sauces, it also brings an additional flavour to your poultry. In Bali, green pepper is often used to supplement the vegetables, the famous Balinese lawar.

Fleur de sel

 

Fleur de sel is the thin layer on the surface of shallow salt water, formed by evaporation under the combined wind and sun action. In Bali, the salt is extracted manually, drained and dried in the sun. Evaporation then brings up very fine crystals, much whiter than those of ordinary table salt.

 

Rich in magnesium and trace elements, the nutrient intake of sea salt is undeniable and its taste is more subtle than that of common salt. As it dissolves very quickly, experts recommend adding this condiment only at the end of the cooking process. BALIBEL’s fleur de sel is so delicious that it competes without a problem with the famous sea salt of French Guérande in Bretagne.