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.
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !
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.
Grown in the Indonesian forests. Vegetable and animal aromas with notes of menthol. Muntok white pepper enhances fish, pan-fried vegetables and chocolate desserts. Grind with a pestle and mortar !