Pepper salt - 22 references for sale online

Vinogourmets - Les Caves de Diane welcomes you from Tuesday to Sunday to offer you a wide range of 22 grocery stores. Sommelier in catering, notably with Bernard Loiseau in Saulieu, then manager of a cellar in Paris for 12 years, specializing in grands crus and rare vintages. He pays close attention to the selection of grocery stores to offer you the best quality at reasonable prices.

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MADAGASCAR PEPPER BLACK EXOTIC SOIL 70 G
MADAGASCAR PEPPER BLACK 




A spicy pepper with woody and fruity notes.
This black pepper from Madagascar will go well with white meat, a gratin or a simple tomato salad!

In Madagascar, pepper cultivation was introduced at the beginning of the 20th century by the Frenchman Emile Prudhomme following a mission in Java. 
He was then director of the National Institute of Agronomy Colonial and in charge of developing the culture of coffee, tobacco and pepper on the island. 

At the end of the 30s, Muller's disease (crown rot) attacked Malagasy pepper plants. A new variety of pepper had to be introduced, this time more resistant. We choose the variety known as "Belontoeng", originally from Lampung in Indonesia.

Pepper is harvested twice a year, in May / July then October / November. 
There are two blooms per year in Madagascar.


In stock
(8)
€6,20
salt diamond with truffle exotic earth 60 g



SALT DIAMOND WITH TRUFFLE 

Pink rock salt combined with truffles? Your scallop carpaccios, omelets and pasta will be transformed!
In stock
(4)
€9,60
exotic earth black salt 290g




BLACK SALT 

To be used as a fleur de sel, black salt infuses all dishes with a baroque character and telluric energy.


Charcoal in color and packed with minerals, Hawaiian black salt is made by adding lava rocks to sea salt pools. These black crystals offer a fabulous contrast on your dishes: foie gras, salty panna cotta
In stock
(4)
€10,20
exotic earth viking salt 225 g




VIKING SALT 

A wonderful recipe inherited from the Vikings and found by a miracle.

This fine salt delights lovers of smoky flavors. It accompanies superbly gratins dauphinois, eggs or raw vegetables with a salty bite!


Ingredients: salt, onion, smoked aroma, black pepper, dextrose, turmeric, aroma.


In stock
(9)
€9,00
Persian Blue Salt Exotic Earth 250 g



PERSIAN BLUE SALT CRYSTALS 

Origin Iran

One of the best salts in the world!
In stock
(4)
€8,80
Exotic earth crystal salt diamond 280g




SALT DIAMOND CRYSTALS NATURE 


From the mines of Khewra, in the heart of the Himalayas, this rock salt is colored by its iron content. Very pure, dry and non-iodized, it is the ideal salt for your mill. It brightens up your tables and seasons all your dishes.


In stock
(6)
€7,35
FLOWER OF SALT WITH EGG EXCTICER SPICES 90 G



FLOWER OF SALT WITH GRILLED SPICES 


A fleur de sel flavored with roasted spices, ideal for carpaccios, fish and mixed salads. A trip to the islands!


In stock
(7)
€8,70
berry timur exotic land 40 g



BERRY TIMUR 


Timur Bay is harvested by peasants in the Nepalese mountains, it has notes of grapefruit, a lemony scent. Crushed or infused in your dishes, it beautifully raises crustaceans, fish and chocolate desserts.

A berry with aromas of grapefruit!

Of Nepalese origin, this bay is harvested in small endemic trees of the species Zanthoxylum armatum. They thrive in the wild in the Mahabharat range.

Its fresh and tart notes give it the nickname "Pepper grapefruit". This small bay is the basic spice of the populations encountered in Terai, a region of "wetlands" in southern Nepal. 

Birthplace of the Buddha, there are tharu villages with their thatched houses. It is at more than 2000m altitude that thorny shrubs thrive.

Its exotic notes with aromas of candied lemon and lemongrass harmonize perfectly with scallops, a beautiful lobster and citrus butter, a gilly or a simple citrus salad.

To use slightly crushed to send the dish!

In stock
(15)
€7,40
BAY OF SZECHUAN RED EXOTIC LAND 30 G



RED SZECHUAN BAY 

Already famous in ancient China, Szechuan berries combine citrus and spicy flavors. Ideal with fish, foie gras, chocolate, strawberries or pineapple. To finely grind the dish.

Cultivated in Asia, Szechuan Bay takes its name from its favorite region, Szechuan, in China.
The shrub with red foliage gives birth to small berries. At first green, they blush then brown with maturity. They then open to drop the two seeds they contain ... and offer us their tasty envelope!
Already prized in ancient China for its combination of freshness and warmth, power and aphrodisiac properties, Szechuan Bay would have even embalmed its enchanting smell on the walls of the "pepper chambers" of Chang'an Palace.
It first appeared in Europe in the XNUMXth century when Marco Polo imported it to Venice where it seduced cooks and perfumed all dishes before falling into culinary oblivion. It was in the XNUMXth century that Szechuan Bay came back to us in force. 
Its lime-green aromas, as well as its notes of dried flowers and sour cherries, go perfectly with a half-cooked duck foie gras, a pan of green asparagus or a soft chocolate cake. 

It is today essential!





In stock
(8)
€7,00
BLACK PEPPER OF MALABAR EXOTIC LAND 70 G




BLACK PEPPER FROM MALABAR 

Coming from the side of Malabar, cradle of many spices, this black pepper offers sweet and roasted notes that will enhance Saint Jacques, squash, carrots or desserts!

The ribs of Malabar: the historic cradle of pepper!

The pepper crop is native to the Malabar coast in India. Its name comes from Sanskrit (Indo-European language): "Pippali".
Pepper is at the origin of all discoveries, since always. For economic or cultural reasons, the man exchanges, moves, buys, sells, implements counters ...
There are traces of the use of Malabar pepper in the mummification of Ramses II.

The first pepper plants are indigenous, from the state of Kerala. They were then introduced over the centuries in other countries: Cambodia, Vietnam, Indonesia, Brazil, Madagascar and more recently in Cameroon in the 30 years.

Harvested at optimum ripeness, this fresh pepper will complement perfectly with red meat, a sweet salty preparation, or a vegetable pie.

To crush on all your dishes for a divine refinement.



In stock
(5)
€6,60
SANSHO BAY EXOTIC GROUND 20 G




SANSHO BAY 

Take off for the land of the rising sun! A staple of Japanese cuisine, Sansho berry flavor meats and fish. Discover its explosive notes of lemon, mint, lemongrass and pepper that delight duck and fruit salads. Use sparingly everywhere. 

Originating in Japan, Sacho berries are a must-have for traditional and authentic Japanese cuisine. They have been known since antiquity to flavor offerings to the gods.

Sancho Bays are harvested south of Kobe in Wakayama Prefecture on Honshu Island. 
The best time to harvest this berry is July-August.

A real gift from nature, these extraordinary Sancho berries alone justify a trip to the land of the rising sun. 

The Japanese believe that Sansho berry was already used in Japanese cuisine in the Jomon era (from 15000 until 300 BC). During this period, Japan was populated by hunter-gatherers.

Today the Japanese nickname the berries "SANAHO" or "HAJIKAMI".

They use it in powder to spice up a pasta soup, on a grilled eel or in a traditional mixture of 7 spices called: "SHICHIMI".

Delicate citrus scents and hints of mandarin leaves will pair perfectly with a sweet salty mix, lobster tail or lobster, poached chicken, exotic fruit salad or fluffy chocolate cake. In Japan the local recipe is Kobe beef at Sancho Bay.

In stock
(5)
€12,00
WHITE PEPPER OF KAMPOT EXOTIC LAND 50 G



KAMPOT WHITE PEPPER


Warmth, power, spices and a hint of menthol ... the heart of this white pepper from Kampot is open to you! Combine it with your fish, shellfish, strawberries and fruit salads.

Kampot white pepper is picked at full maturity.

All stages of production of Kampot white pepper (harvesting, retting, washing, drying, sorting) are entirely manual.

Kampot pepper dates from the kingdom of Angkor. There are written traces in the travel stories of the Chinese explorer Tcheou Ta Kouanau in the 13th century ...

It is the Chinese immigrants from the Hainan region who introduced pepper to Kampot. They already cultivated pepper in China.

It was during the colonial period that Kampot pepper reached its peak and became a first-rate import commodity.

Beginning with 1975, the Khmer Rouge destroys its production and replaces it with rice. It is only 30 years after some families of planters give a new life to this Kampot pepper.

In 2009, Kampot pepper became the first Cambodian product to benefit from a geographically protected indication (PGI). Cambodian producers get help from the French Espelette Pepper Producers Union in order to obtain the PGI from AFD (French Development Agency). The implementation of the IGP made it possible to multiply by 10 the incomes of the Kampot pepper producers. This illustrates a fine example of solidarity between producers at the international level.

In stock
(5)
€11,50
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