Pepper is a magic spice, rich and dense, much better when cracked and added at the last minute since it is sensitive to high heat cooking which destroys its flavour.
Unexpectedly, its berries make a wonderful… infusion!
To preserve our peppers' freshness and aroma, it is best to crack them more or less coarsely in a mortar just before use. Leave them whole when used for an infusion or a court-bouillon.
Orient Extreme Pepper
Sechuan Pepper and Citrus fruits for a harmonious woody mix, ideal for poultry, milk desserts, custard tarts, chocolate and coffee desserts…
For peppermill or mortar.
Weight 60g
Borneo Swing Pepper
White pepper and lavender flowers for a harmonious aromatic mix, ideal for soups, cream soups, vegetable purees, white meats, grilled or marinated fish, olive oil dressings…For peppermill or mortar or in infusion.
Weight 60g
Absolue Pepper
Long pepper and vanilla pods for a harmonious ambered mix with coarse-ground long pepper and Vanilla pods, ideal for carpaccios, poultry, tomato puree, courgettes gratins, tarts and fruit compotes, whites sauces, custard…
For peppermill or mortar or in infusion.
Weight 70g