Pepper salt - 18 references for sale online - Page 2

Vinogourmets - Les Caves de Diane welcomes you from Tuesday to Sunday to present a wide range of 18 groceries. Sommelier in catering, notably with Bernard Loiseau in Saulieu, then manager of a cellar in Paris for 12 years, specializing in great wines and rare vintages. It pays high attention to the selection of groceries to offer you the best quality and the best price.

Page 2 / 2
Select
References per page:
WHITE PEPPER OF KAMPOT EXOTIC LAND 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 €
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 €
BLACK PENJA PEPPER EXOTIC LAND 70G



PEPPER OF PENJA BLACK 

Penja, a great pepper cru! It is thanks to a naturally rich and balanced volcanic soil that the black pepper of Penja is exceptional by its character and its flavor. In 2014, it became the first Protected Geographical Indication on the African continent.
This Penja black pepper goes well with a dish in sauce, a goat cheese or a meat of character.

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. 

 
In stock
(6)
10,10 €
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 €
OYSTER PEPPER EXOTIC EARTH 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 €
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 €
Page 2 / 2
Select
References per page: