Harvested in the province of Nam Bô in Vietnam. This black pepper has woody flavors and fruity aromas. Goes perfectly with oven-roasted poultry, pan-fried foie gras or a fondant chocolate cake.
To be coarsely crushed with mortar!
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.
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.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.