• BAY OF SZECHUAN RED EXOTIC LAND 30 G
  • BAY OF SZECHUAN RED EXOTIC LAND 30 G

Grocery >  Sauce condiments >  Salt pepper

Red szechuan berry exotic earth 30 g

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In stock
(7)

0,2 kg weight

7,00 €

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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!





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Grocery to discover

Tellicherry black pepper




BLACK TELLICHERY PEPPER 


Tellichery's black pepper comes from India. Under its vegetable smells of broth, discover a delicate pepper, intense and spicy. Eat it without moderation on roast beef, sardine wraps or braised salmon.

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!


In stock
(7)
7,00 €
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 FROST EXOTIC SOIL 45 G
SALT FROZEN 




The snow in the middle of the desert.
It is in the depths of the Egyptian white desert, an expanse of 20 km between the oasis of Bahariya and the city of Qasr el Farafra, that a Bedouin and his son alone hold the secret of salt icing. At a specific spot in the desert, they search the sand to reveal a salt quarry from an 70 million year old sea. They then dig the quarry and collect the crystalline salt, which takes its name from its aerial texture close to frost ...

By its extraordinary texture, this salt is unique and must be used as a finishing touch! Like the refined beauty of the desert, the salt frost enhances but above all magnifies the dishes. It is a diamond to offer to your most delicate dishes, a gift to make to your guests. This salt is very dry and melts slowly. It allows original presentations even on hot dishes.

Associate with:
- Bread of bread of campaign and butter with the motte spangled with frost of salt.
- Grilled crayfish with herbs and frost of salt.
- Bites of artisanal foie gras with "frosted" edges.
- Dark chocolate tartlets, very black with a frosty pinch.
- Homemade caramel sweets, rolled in the frost of salt ...

Egyptian cuisine: Egyptian cuisine is rich and varied. It is at the same time spicy, mixed, delicious and tasty… The Egyptian climate is also ideal for the cultivation of fruits such as dates, guavas, mangoes…

Salt of mine.
Origin Egypt.
In stock
(3)
7,00 €
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
(1)
8,70 €
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
(3)
9,00 €
RED PEPPER OF KAMPOT EXOTIC LAND 50 G




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.


This red Kampot pepper with fruity and floral notes reminds the nose of a fruit compote. Has flavors of vanilla and candied citrus. The ally of your fish, crustaceans and white meats.


In stock
(3)
9,90 €
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
(3)
10,20 €
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
(10)
7,40 €




In the heart of the Malagasy forests, Voastiperifery pepper vines can reach 30m high! Rare new and addictive with woody notes, flowers and a citrus freshness ... Put this pepper in your mill and boost your recipes. 

Perfect match: with chocolate! 

Originally from Madagascar, its name comes from "voa" meaning fruit and "tsiperifery" which is the name of the plant in Malagasy. The harvest of this very rare pepper is done entirely by hand from June to August, by Malagasy village communities. 

Voatsiperifery grows wild in the rainforest of southeastern Madagascar. Difficult picking is dangerous: the liana rises up to 30m high and the fruits rise to the sun in the canopy.

Its fragrant taste expresses on a fruity background strong notes of burnt herbs. It goes perfectly with chocolate whether creamy or melting.


In stock
(6)
10,80 €
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
(5)
7,35 €
WHITE PEPPER OF PENJA EXOTIC LAND 70 G



WHITE PEPPER OF PENJA 

A great vintage of pepper!

Penja white pepper is harvested when ripe and then sun-dried in Moungo province. All stages of production (harvesting, retting, washing, drying, sorting) are entirely manual and mainly carried out by the expert hands of the women of the village. Today, Penja pepper enjoys worldwide gastronomic success. In 2014, it became the first Protected Geographical Indication (PGI) on the African continent.

Penja pepper corresponds to one of the last introductions of Piper nigrum out of place of origin (India). The first pepper trees were planted in Penja in the 30 years by Mr. Decré, a banana planter.

The essential of your mortar!

The volcanic lands of Penja give Penja white pepper fresh aromas of menthol and camphor. Crushed, it has a great length in the mouth.

Its animal notes are perfect with a game dish, a red meat, a fruit salad or a Moorish toast. Try it with oysters.



In stock
(4)
8,80 €


KAMPOT BLACK PEPPER 


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.

In stock
(7)
9,60 €