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.
Weight : 60g
Smoked black pepper
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White 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.
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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.
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Grown in the Indonesian forests. Vegetable and animal aromas with notes of menthol. Muntok white pepper enhances fish, pan-fried vegetables and chocolate desserts. Grind with a pestle and mortar !
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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.
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