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Grocery > Sauce condiments > Salt pepper
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0,2 kg weight
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.
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Once picked, the fresh green pepper is dried in the sun for a few days. Under the effect of the sun, the water contained in the fresh green peppercorns evaporates. The green grains are depigmented and darkened, wrinkles appear.We then obtain the first black peppercorns from Penja.
This pepper is sorted grain by grain by the expert hands of Cameroonian women. The volcanic lands of Penja give black pepper aromas of camphor, incense and leather.
In the mouth, it presents an acidulous and biting heat, reminiscent of the tannic aromas of a red wine. Its tangy, hot and biting notes will go perfectly with roasted or lacquered meat accompanied by mashed sweet potatoes.
This Penja black pepper goes well with roast beef with pepper sauce, braised filet mignon, pan-fried foie gras, fish fillet with fine flesh, duck breast with peaches, simple vegetable pie or pear caramelized with honey.
Prefer to use it in fine grinding. We recommend adding it just before sending the dish so that it can better release all its flavors.
KAMPOT RED PEPPER
Kampot's red pepper is obtained by harvesting red berries that have reached full maturity, that is, just before the berries start to rot on the bunches. Kampot's red pepper is brighter than its counterpart Phu Quoc's red pepper. The methods of fixing the red color are different between the two origins. On Phu Quoc Island, red pepper is dried for a long time in the sun.
In Kampot, the red berries are soaked in boiling water and then in ice water immediately after being harvested.
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 becomes the first Cambodian product to benefit from a geographically protected indication (PGI).
The Cambodian producers are helped by the union of French producers of Espelette pepper, to obtain the IGP from the AFD (French Development Agency).
The establishment of the PGI has multiplied by 10 revenues of Kampot pepper producers. This illustrates a good example of solidarity between producers at the international level.
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!
This pepper comes from Thalassary (Tellicherry), a town on the coast of Malabar known as the "spice coast" in southern India. In 1708 the English build a formidable fort to control the trade of spices of the region, including the famous black pepper. The English begin to build their colonial empire.
The Malabar Coast is the birthplace of pepper. It is the wettest region in southern India due to its exceptional lands. They produce nearly 70% of Indian spice production. A real "spice paradise".
Marked by aromas of fresh lemon and grapefruit citrus, it will reveal roasted pikeperch, sweetbreads, farm poultry or goat cheese.
Spicy, sweet and elegant, he will make himself indispensable!
Kampot black pepper is harvested and sorted by hand then dried in the sun. It comes from Kampot province and Kep in Cambodia.
This grand cru of black pepper harmonizes with a mint sorbet, a stuffed guinea fowl, a red meat or a game.
It is best to use it at the last moment, just before sending the dish.
Kampot's black pepper becomes bitter during prolonged cooking.
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 was Chinese immigrants from the Hainan region who introduced pepper to Kampot. They were already cultivating pepper in China. It was during the colonial period that Kampot pepper reached its peak and became a major import commodity. From 1975, the Khmer Rouge reduced its production to nothing and replaced it with rice. It was only 30 years later that a few families of planters gave 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.
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