Location: Southeast Madagascar
Botanical classification: Piperaceae family (piper nigrum)
White pepper is made from fully ripe red peppercorns. These are harvested, dried, and then soaked for several days to remove the outer husk. The pepper plant flowers twice a year (from July to September, and from January to March). Three months after flowering, the peppercorns appear.
The white pepper I offer is of exceptional quality and flavor. It has undergone several sorting processes to retain only the peppercorns whose density guarantees the best aromas.
Aromatic profile:
Subtle and elegant, it offers floral, lemony, slightly animal and fermentary notes, with a moderate spiciness and a beautiful length on the palate.
Agreements:
With its floral and lemony notes, white pepper is a perfect complement to poultry and fish terrines, tarama, and seafood. You can also use it on a pan of summer vegetables or in your meat marinades.
Regarding health:
Pepper has many beneficial properties for the body.
It has been used for a very long time in traditional Indian and Chinese medicine to treat digestive problems, being a stimulant of the secretion of digestive enzymes and bile.
