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.
These surprising green peppercorns are first preserved in brine then dried. This makes them crunchy and tasty, a perfect addition to your home-made tapas or canapés. Indulge and present these delicious peppercorns as nibbles alongside a bowl of spicy peanuts !
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.