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Grocery > Sauce condiments > Salt pepper
No.
0,5 kg weight
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.
Optimal storage of wines, champagnes and spirits.
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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.
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!
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 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.
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.
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.
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