Assam pepper is picked in the Brahmaputra river valleys, in North-East India. It releases spicy yet refreshing notes with a zingy tang. Crush it roughly with a pestle and mortar and sprinkle over your winter vegetables, delicate fish or grilled meat. Weight : 50g
This Berry with its heady lemony aromas, is the Bataks equivalent of the Chinese Szechuan berry and is used in everyday cooking. Infused, grilled or cracked it is perfect with seafood, marinades or chocolate mousse. Weight : 20g , 250g
This marvelous citrusy berry is hand-picked in the wild bushes growing above 1200m altitude in the peaceful Himalayan foothills. It reveals its powerful flavor complexity crushed or infused. Combining vibrant refreshing notes with suave fruity scents, this little jewel offers delicate grapefruit, jasmine, and bergamot accents. A wonderful fit with fish, scallops, asparagus, and desserts. Weight : 30g
When ground with a pestle and mortar, Black Kampot pepper releases its fruity and menthol notes. Use cracked lightly for a daily delightful touch to all your dishes. Weight : 70g
From the Malabar coast, the cradle of many a spice, this black pepper releases roasted sweet notes to enhance scallops, squashes, carrots and desserts ! Weight : 70g
Floral and ardent. This black pepper comes from Sri Lanka, previously known as Ceylon, a key stop on the spice route. Its flavours of camphor and menthol will spice up grilled red meat deliciously. Simply crush lightly with a pestle and mortar ! Weight : 70g
