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.
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 !
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.
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 !
From the Malabar coast, the cradle of many a spice, this black pepper releases roasted sweet notes to enhance scallops, squashes, carrots and desserts !