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 !
This red pepper is harvested on the island of Phu Quoc in Vietnam, also known as the “Emerald Island”. This pepper with its fruity woody notes, will delight your pan-fried foie gras, roast poultry and shellfish
Black Sarawak pepper is harvested on the island of Borneo in Malaysia. The peppercorns are picked by hand one by one, then dried in the sun. They release woody scents with fresh fruity notes and will delight grilled meat, soft red fruit desserts and pan-fried spring vegetables.
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.