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.
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.
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 !
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.