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Grocery to discover

Diamond salt crystals nature exotic earth 280 g

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 €

Exotic land oyster pepper 60 g

OYSTER PEPPER

A delicate Breton blend of peppers.

This delicate and subtle blend of 7 crushed peppers will wonderfully enhance the iodized taste of your oysters.

Ingredients: Black pepper, Voatsiperifery and Cubeb. White Pepper from Penja, Timur Bay, Jamaica Bay, Passion Bay.

In stock

(13)

8,40 €

Exotic ground black madagascar pepper 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 €

Exotic land malabar black pepper 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

(6)

7,15 €

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 €

Exotic earth timur berry 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 €

Voatsiperifery exotic land pepper 60 g

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 €

Red szechuan berry exotic earth 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

(7)

7,00 €

Exotic land kampot white pepper 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 €

Viking salt exotic earth 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 €

Persian blue salt exotic earth crystals 250 g

PERSIAN BLUE SALT CRYSTALS

Origin Iran

One of the best salts in the world!

In stock

(2)

8,80 €

Exotic white penja pepper 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 €