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.
Floral and ardent. This black pepper comes from Sri Lanka, previously known as Ceylon, a key stop on the spice route. Its flavours of camphor and menthol will spice up grilled red meat deliciously. Simply crush lightly with a pestle and mortar !
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 !
Harvested in the province of Nam Bô in Vietnam. This black pepper has woody flavors and fruity aromas. Goes perfectly with oven-roasted poultry, pan-fried foie gras or a fondant chocolate cake.
To be coarsely crushed with mortar!