Poivres

Net weight: 50g - 1,763 Oz

The black pepper of the Sambirano Valley is one of a kind. This strain called S49, is a natural cross of muntok and pepper from Indonesia introduced after the disease of the 30s that decimated the original which was imported by Gustave Prudhomme during his trip to Java.

Its floral, fresh, citrus, wallflower and herbaceous notes give it a unique taste when it is produced and worked as it should on this exceptional terroir.

Net weight: 40g - 1,411 Oz

The red Voatsiperifery pepper is picked young. It is considered a rare spice because it is difficult to pick (the grains are harvested one by one).

Net weight: 40g - 1,411 Oz

Penja White Pepper from Cameroon with a PGI (Protected Geographical Indication): a marvel produced on a volcanic land.

Net weight: 30g - 1.058 Oz

Its use is a must in Australian local cuisine with the "Bush Tucker" which means "food from nature". Ideal when cooking fish or shellfish with lemon juice, red meats such as venison, and on desserts.

Net weight: 30g - 1.058 Oz

Kampot red pepper(Cambodia) is picked when it has completely matured. It is considered a rare spice because it is difficult to pick.

Net weight: 20g - 0.705 Oz

Its use is essential in Chinese cuisine and will aromatize all your dishes, meats, fish, salads and vegetables velouté soup. It is delicious when used with pistachio and chocolate for dessert.

Net weight: 40g - 1,411 Oz

The melegueta pepper has a warm and pungent sensation on the palate, bit its notes cinnamon, coconut and cardamom notes will add flavour with a touch of exoticism to all your dishes.

Net weight: 50g - 1,763 Oz

Its use is essential to give the food a little kick: from red meat to potatoes, vegetables to cheeses. This mixture goes well on chocolate desserts and on fruit preparations.

Net weight: 20g - 0.705 Oz

This pepper has notes of flower essence such as jasmine, rosewood, nutmeg, lemon, licorice and pepper. It becomes progressively aromatic and warm once in the mouth.

Net weight: 40g - 1,411 Oz

Its use is diversified and unavoidable to bring out the food's flavors: it goes wonderfully with Indonesian and Moroccan dishes. It can be used on fruit desserts (pineapple, melon).

Tailed Pepper "Cubeb"

Net weight: 40g - 1,411 Oz

Black Voatsiperifery pepper is just sun-dried unlike red pepper. It is considered a rare spice because it is difficult to pick (the grains are harvested one by one) and to dry.

Net weight: 30g - 1.058 Oz

Its use is essential for Caribbean cuisine and will aromatize all your dishes, meat, fish, vegetables velouté soup. It even enters the composition of "Ketchup" which is an old invention of the Chinese.

Un véritable poivre à fleur Premium du Japon, une merveille de la cuisine asiatique, puissant et très précis, il faudra le dompter car son taux d'huile essentielle est très concentré. Il se mariera avec vos tartares de poisson, pâtisseries, sorbets et glaces mais aussi vos légumes.

Poids net : 40g - 1,411 Oz

Une sélection premium de 3 poivres de Madagascar d'une qualité rare : poivre vert, poivre noir de la vallée du Sambirano et poivre sauvage des hauts plateaux.

Net weight: 30g - 1.058 Oz

This fake pepper of a very high quality with notes of slightly camphorated sweet roses will embellish your marinades, vinaigrettes and sauces.

Net weight: 30g - 1.058 Oz

Of all the categories of peppers at different stages of ripening, this green pepper is the least pungent. Called fried green pepper, it is obtained thanks to an innovative process (injection of cottonseed oil and dehydration at low temperature) in order to preserve its organoleptic qualities (keeps its taste, odorous ...).

Your marinades or green pepper sauces will be extremely tasty.

Ce faux poivre que l'on appelle aussi poivre à fleur, Baies de Timur du Népal, Timour pepper ou encore baie de Timour, poussant à l'état sauvage, réveille les papilles avec ses notes d'agrumes, pamplemousse, orange et sa fin de bouche pétillante.