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.
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
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.
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !