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.
Weight : 50g
Red Kampot pepper
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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.
Weight : 70g
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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.
Weight : 70g
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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 !Weight : 20g
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Connoisseurs of strong flavoured peppers will delight in this Indian jewel. Picked when fully ripe in the valley of Wayanad, these peppercorns are bigger and smoother than a typical pepper. They are particularly aromatic and spicy and release fresh and fruity notes.
Weight : 60g
