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Extra fine pickles edmond fallot 110g

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(4)

0,34 kg weight

4,50 €

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EXTRA FINE CORNICHONS EDMOND FALLOT 110G


Ingredients: pickles, water, vinegar, salt, tarragon, yellow mustard seeds, coriander, flavors, calcium chloride. contains sulfites.

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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 €
BAY OF SZECHUAN RED EXOTIC LAND 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 earth viking salt 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 €
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 €
FLOWER OF SALT WITH EGG EXCTICER SPICES 90 G



FLOWER OF SALT WITH GRILLED SPICES 


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


In stock
(1)
8,70 €
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 €
Tellicherry black pepper




BLACK TELLICHERY 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)
7,00 €
MADAGASCAR PEPPER BLACK EXOTIC SOIL 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 €
Malabar black pepper




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 €
PEPPER OF TIMIZ EARTH EXOTIC 35 G
PEPPER OF TIMIZ 



A pepper endemic!

This endemic pepper grows wild in the forest of the highlands of southwestern Ethiopia, at an altitude of more than 2000m.
First used in pharmacopoeia from the XNUMXth century, its intense notes of Havana tobacco, resin and roasted herbs go perfectly with a terrine of chicken livers, sweetbreads, lobsters with citrus fruits or a bitter chocolate dessert.

Pepper from Ethiopia
In stock
(1)
7,20 €
Persian Blue Salt Exotic Earth 250 g



PERSIAN BLUE SALT CRYSTALS 

Origin Iran

One of the best salts in the world!
In stock
(2)
8,80 €


KAMPOT BLACK PEPPER 


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
(7)
9,60 €