Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and desserts.
Harvested on the Malabar coast then smoked using beech wood. This strong pepper has smoky and woody notes. Crack roughly with a pestle and mortar. Try it with duck breast, salmon or grilled steak.
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.