Wild and fresh, Brazilian black pepper distils warm, chocolaty notes. Powerful, it does however offer a finish with citrus notes. A unique origin and a unique batch!
Cooking association: An essential ally of salt, it sublimates any food, any dish, from the starter to the dessert.
Origins - Plantations: South-East Brazil - Espirito Santo
Packaging : Resealable bag - Flavour preservation
"A Brazilian black pepper powder that brings strength and freshness to your dishes! »
Warning: Last items in stock!
The Brazilian black pepper that I present to you comes from the original region of pepper production: Espirito Santo. The variety that I am offering you is a pepper that not only respects my imperatives in terms of quality and flavour, but is also the perfect reflection of what this Brazilian black pepper is, in keeping with traditions and origins. This variety of ground black pepper from Brazil comes from the Piper Nigrum plant.
Brazilian black pepper grows on an evergreen creeper. Some can reach 4 m high. This pepper plant is part of the piperaceae. Its creepers produce bunches on which the pepper berries are found.
The difference in colour between the peppers results from their level of maturity at harvest.
Did you know that? The world production of black pepper is close to 400,000 tons. Brazil is the 4th largest pepper producing country with about 40,000 tons of pepper produced per year. Today, Brazil exports up to 85% of its black pepper production.
It was in the 17th century, on the docks of the ports of Salvador de Bahia and Porto Seguro that the first Piper nigrum plants arrived in Brazil. They were introduced into the country by the Portuguese.
The mountainous and tropical climate of the Bahia region was perfect for developing pepper plantations. They first developed in the Bahia region and then in Espirito Santo.
Black pepper has medicinal virtues.
Did you know that? Black pepper is a slimming ally. Its action on fats has been verified.
On this selection of black pepper, the visual was not what mattered most to me. Unlike a Kampot that has to be immaculate, I really wanted something more "original", simple and very typical. Here, you erase again everything you thought you knew, you close your eyes and let yourself be guided by your heart and your palate.
This is how I chose this batch of Espirito Santo Black Pepper.
This black pepper with its warm palate will quickly become the pepper of your everyday life. It will allow you to discover a "fresh" quality.
An inseparable companion to salt, you can use it in all types of salty dishes: meat, fish, vegetables, sauces, cold cuts..
It will do wonders when added generously to breadcrumbs or mixed with hazelnuts, then used as breadcrumbs to breadcrumb chicken, cheese or tofu.
It is the star ingredient of Italian pepper pasta, called cacio e pepe, and pepper steak, but it is also the perfect accompaniment to your duck breasts, shrimps or mushrooms.
It is very suitable for simmered dishes, as long as it is not added too early to preserve the flavours of the other ingredients.
It is preferable to add ground black pepper at the end of cooking, especially for dishes that must simmer for more than two hours
Tip! To obtain a really fragrant pepper to your taste, you can make a mixture of several origins for your pepper plant as with Nepal Timut pepper with notes of Yuzu and Grapefruit.
A gourmet starter that will delight cheese lovers! Take a scoop of mozzarella or a soft cheese of the "Abbey" type. Roll it in an egg yolk, then in breadcrumbs that you will have salted and spiced with my black pepper powder from Brazil. Cook in hot oil until the breadcrumbs are golden brown. Serve with a salad with vinaigrette. Delicious! This cheese starter can also be made with a strong cheese: Munster or Herve.
A Chinese recipe to which black pepper powder is the ingredient that gives it all its character. Make a simple soup with young onions, bok choy and Chinese cabbage. Spice with ground black pepper. Dip the ravioli stuffed with pork. Cook for 5 minutes over high heat. Serve.
A zero-calorie fruit dessert that seduces with the naturally sweet taste of strawberries and the slightly spicy hint of black pepper powder. Cut your strawberries. Make a strawberry coulis with half of them and pepper it with my black pepper powder. Serve the strawberries quartered in a bowl and add the coulis. Place in the fridge. Serve chilled.
Brazilian black pepper is best stored in an airtight tin. Store in a dry, dark place.
Viviane H. published the 16/05/2020 following an order made on 01/05/2020
Melanie X. published the 10/05/2020 following an order made on 29/04/2020
Pas encore goûté
Lydie G. published the 04/05/2020 following an order made on 21/04/2020
Quentin G. published the 30/04/2020 following an order made on 17/04/2020
très bon poivre
Magali M. published the 24/04/2020 following an order made on 13/04/2020
Goût fruité bonne odeur
Pascale P. published the 21/04/2020 following an order made on 10/04/2020
Isabelle G. published the 21/04/2020 following an order made on 10/04/2020
Moi qui n'aimais pas particulièrement le poivre j'en avais reçu en cadeaux et j'ai adorée
Béatrice V. published the 18/04/2020 following an order made on 05/04/2020
Olivier B. published the 18/04/2020 following an order made on 04/04/2020
Super odeur mais pas encore testé