Picked when fully ripe from vines that grow up to 10m high at the heart of Malagasy forests. Its woody notes are perfect with crunchy vegetables, roast poultry, sautéed girolles or fish “en papillote”.
Weight : 50g
Voatsiperifery white pepper
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Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
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Assam pepper is picked in the Brahmaputra river valleys, in North-East India.
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Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.
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