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.
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.
Connoisseurs of strong flavoured peppers will delight in this Indian jewel. Picked when fully ripe in the valley of Wayanad, these peppercorns are bigger and smoother than a typical pepper. They are particularly aromatic and spicy and release fresh and fruity notes.
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