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.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.
This red pepper is harvested on the island of Phu Quoc in Vietnam, also known as the “Emerald Island”. This pepper with its fruity woody notes, will delight your pan-fried foie gras, roast poultry and shellfish
Black Tellicherry pepper comes from India. After the initial scents of vegetable stock, discover this subtle yet intense and spicy pepper. Use generously on roast beef, sardines and braised salmon.
The MUST HAVE pepper for all your green pepper sauces !
Picked as a bunch, the peppercorns are rapidly plunged into brine to preserve their aroma and flavour.
This crunchy full-bodied green pepper will enchant any red meat or fish.