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.
Java long pepper comes from an island in the Maluku archipelago (east of Indonesia), nicknamed "Island of the Kings" by Arab traders and the greatest explorers (for its density in varieties of spices). This long pepper is one of the first spices to arrive in Europe, well before peppers. It has other names: Long pepper, Lindi pepper, Mignonnette. Long pepper acclimates in many countries like Nepal, Sri Lanka, Sumatra ... It is one of the most important plants of the Ayurvedic medicine in India.
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Belonging to the Anacardiaceae family (shrubs of the Mediterranean basin), it is found in the wild. Its fruits are centered in cylindrical spikes. Picked before maturity, they are then dried in the sun, hence their brown hue. For all its flavors to emerge, long pepper should be milled at the last moment. It shouldn't be infused. This pepper has notes of vanilla, nutmeg, lemon, licorice and pepper, but also a slightly pungent and bitter taste that becomes aromatic and warm once in the mouth.
It is an essencial spice in the Middle Eastern and Indian cuisine. It will aromatize all your dishes, meats, fish, vegetables velouté soup. To sprinkle on an ossobuco. It is also incorporated in cheeses and fruits.
It is a spice that is found in famous spice blends.
WHAT OUR GRANDMOTHERS TOLD US
First, it has antioxidant properties. In addition, it is antibacterial. Java long pepper is an excellent carminative. Finally, this spice is known for its aphrodisiac , toning and fortifying effects on the body. It is an anti-aging tonic.
This Indian spice mix with French influences, very sweet and fine, is a great delicacy. Made out of curry leaves, turmeric, condiments and yellow mustard, this rare mix is a family-friendly curry and can be accompanied by wine.
This powdered spice mix from Pondicherry, is cooked like Colombo (preferably after high heat cooking)
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.
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.
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).
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.
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.
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.
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.
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.
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.
