This black pepper comes from Brazil. Its notes of aniseed are woody, supple and pungent and will spice up your marinated meat dishes.
Weight : 70g
Black Belem pepper
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From the Malabar coast in India, the historic cradle of pepper. Smoky notes. The berries are picked one by one when fully ripened. Spices up red meat. Best ground with a pestle and mortar.
Weight : 70g
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This fiery pepper is harvested on the island of Phu Quoc in Vietnam, also known as the “Emerald Island”. It will enhance all your game and poultry. Grind roughly with a pestle and mortar.
Weight : 70g
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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
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Grown in the Indonesian forests. Vegetable and animal aromas with notes of menthol. Muntok white pepper enhances fish, pan-fried vegetables and chocolate desserts. Grind with a pestle and mortar !
Weight : 70g
