From the Malabar coast, the cradle of many a spice, this black pepper releases roasted sweet notes to enhance scallops, squashes, carrots and desserts !
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 !
From the Malabar coast in India, the historic cradle of pepper. Smoky notes. The berries are picked one by one when fully ripened. Spices up red meat. Best ground with a pestle and mortar.