Pepper salt - 18 references for sale online

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. He pays close attention to the choice of grocery stores in order to offer you the best quality at reasonable prices.

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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
6,20 €
Persian Blue Salt Exotic Earth 250 g


Origin Iran

One of the best salts in the world!
In stock
8,80 €


A fleur de sel flavored with roasted spices, ideal for carpaccios, fish and mixed salads. A trip to the islands!

In stock
8,70 €
Exotic earth crystal salt diamond 280g


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
7,35 €
exotic earth viking salt 225 g


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
9,00 €
exotic earth black salt 290g


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
10,20 €

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
10,80 €
Malabar black pepper


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
7,15 €


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
9,60 €
berry timur exotic land 40 g


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
7,40 €


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
7,00 €
Tellicherry black 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
7,00 €
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