Lampong black pepper is perfect for those who appreciate spicy and powerful peppers. Woody vegetable notes. Use Lampong black pepper to spice up a risotto, a fricassé of vegetables and mushrooms, grilled meat or fish.
From the Malabar coast in India, the historic cradle of pepper. Smoky notes. The berries are picked one by one when fully ripened. Spices up red meat. Best ground with a pestle and mortar.
The perfect companion for your pepper mill ! This white Penja pepper with its animal notes and aromas of menthol has truly outstanding character and flavour. In 2014, it became the first product of the African continent to obtain Protected Geographic Indication status (PGI). Use cracked lightly for a delightful daily touch to all your dishes.
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.
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.