From the Malabar coast, the cradle of many a spice, this black pepper releases roasted sweet notes to enhance scallops, squashes, carrots and desserts !
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.
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.
Lampong black pepper is perfect for those who appreciate spicy and powerful peppers. Woody vegetable notes. Use Lampong black pepper to spice up a risotto, a fricassé of vegetables and mushrooms, grilled meat or fish.