Pepper from Around the World

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La Compagnie Française des Poivres et des Epices offers the most aromatic peppers from around the world for all your favorite foods (sold separately): 

Poivre Noir de Madagascar | Black Pepper

With red meats, fatty fish such as mackerel, sardines, anchovies, tuna, and eel. With brown sauces and tomato sauces, pizza, and vegetables: Swiss chard, red cabbage, lentils, chickpeas. For your marinades and charcuterie, with white cheeses and with fruit in salads, compotes, in syrup or jams: strawberries, cherries, figs, peaches, pineapple and chocolate desserts: cream, mousse, fondant, semi-cooked. 

Net volumes and weights: 50ml / 50g /  1.76oz

ORIGIN: Madagascar

Poivre de Kampot (PGI) Blanc | Smoked White Pepper

You will use it with shellfish, clams and oysters, with white-fleshed fish, with white meats, poultry, pork, veal, in white cream sauces, pasta, rice, steamed vegetables, mushrooms, asparagus, green and white beans, and tomatoes. Particularly delicious on fried eggs!

Net volumes and weights: 50ml / 50g /  1.76 oz

ORIGIN: Cambodia

Poivre de Sechuan | Sechuan Pepper

It goes perfectly with duck, pork, poultry, foie gras and veal liver. It gives an exotic note to citrus-based desserts, mousses, sorbets, and ice creams. Also delicious on fruits in general, strawberries, melon, apricot and pineapple in particular.

Net volumes and weights: 50ml / 18g /  0.63 oz


Poivre Sauvage Voatsiperifery Rouge | Red Wild Pepper 

Same uses as black wild pepper, with a warmer finish. To season salads, meats like pork and lamb and also white fish. Exceptional with foie gras, potatoes,  cottage cheese, and goat cheese too. Perfect for pies, preserves and pickles. For desserts add to fruit: melon, strawberries, cherries, apples, pears and  chocolate. 

Net volumes and weights: 50ml / 45g /  1.58oz

ORIGIN: Madagascar