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.
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.
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 !
White Penja pepper, with its unique animal notes and menthol aroma, is the ideal addition to your pepper mill. In 2014, it became the first African product to earn Protected Geographic Indication (PGI) status. Lightly cracked, it adds a delightful flavor to all your dishes.