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.
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.
From the Malabar coast, the cradle of many a spice, this black pepper releases roasted sweet notes to enhance scallops, squashes, carrots and desserts !
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.
These surprising green peppercorns are first preserved in brine then dried. This makes them crunchy and tasty, a perfect addition to your home-made tapas or canapés. Indulge and present these delicious peppercorns as nibbles alongside a bowl of spicy peanuts !