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.
The MUST HAVE pepper for all your green pepper sauces !
Picked as a bunch, the peppercorns are rapidly plunged into brine to preserve their aroma and flavour.
This crunchy full-bodied green pepper will enchant any red meat or fish.
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.