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.
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.
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 !
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 !
The outstanding character and flavour of this black Penja pepper are due to the naturally rich and balanced volcanic soils in which it grows. In 2014, it became the first product of the African continent to obtain Protected Geographic Indication status (PGI). This black Penja pepper will delight your stews, goat cheese and strong flavoured meats.