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
White Malabar pepper
Related products
-
When ground with a pestle and mortar, Black Kampot pepper releases its fruity and menthol notes. Use cracked lightly for a daily delightful touch to all your dishes.
Weight : 70g
-
From the Malabar coast, the cradle of many a spice, this black pepper releases roasted sweet notes to enhance scallops, squashes, carrots and desserts !
Weight : 70g
-
Harvested in the province of Nam Bô in Vietnam. This black pepper has woody flavors and fruity aromas. Goes perfectly with oven-roasted poultry, pan-fried foie gras or a fondant chocolate cake.
To be coarsely crushed with mortar!Weight : 70g
-
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.
Weight : 80g
