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.
Weight : 60g
Black Tellichery pepper
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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.Weight :50g
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Like the Breton seamen from Saint-Cast-le-Guildo on the Emerald Coast, take the helm and set course for the high seas. Don’t forget your penknife, a dozen oysters and of course, your oyster pepper for seasoning: a delicate Breton mix of ground peppers.
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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.
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Black Sarawak pepper is harvested on the island of Borneo in Malaysia. The peppercorns are picked by hand one by one, then dried in the sun. They release woody scents with fresh fruity notes and will delight grilled meat, soft red fruit desserts and pan-fried spring vegetables.
Weight : 70g
