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Extra fine pickles edmond fallot 110g

EXTRA FINE CORNICHONS EDMOND FALLOT 110G

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

In stock

(4)

4,50 €

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 €

Diamond salt crystals nature exotic earth 280 g

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.

In stock

(5)

7,35 €

Exotic land malabar black pepper 70 g

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 €

Exotic ground black madagascar pepper 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 €

Exotic land oyster pepper 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 €

Exotic land black penja pepper 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

(4)

10,10 €

Exotic land kampot red pepper 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 €

Persian blue salt exotic earth crystals 250 g

PERSIAN BLUE SALT CRYSTALS

Origin Iran

One of the best salts in the world!

In stock

(2)

8,80 €

Exotic land kampot white pepper 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 €

Exotic land kampot black pepper 70g

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 stock

(7)

9,60 €

Red szechuan berry exotic earth 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 €

Zassenhaus mortar