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Tangerine pepper is a rare pepper that will bring strong citrus notes, deep musk with a very discreet spiciness. To be discovered for a very surprising olfactory journey.
Fish, Red meat, Poultry, Desserts, Chocolates, Syrups.
Freshness packet - DUO 09/2023
Himalayan foothills - Nepal
Tangerine Pepper comes from the Lauraceae family. Originally from Nepal, this false pepper is close to the Fagaras, just like Sichuan pepper or Timur berries.
This pepper is harvested on the acute-leaved clavalier (Zanhoxylum oxyphyllum). This species is special because it is found either as a shrub or as a tree that can reach more than 5 meters in height.
The acute-leaved clavalier grows at high altitudes, between 1,800 and 2,600 metres.
David Vanille's choice: I chose a mandarin pepper originating from Nepal for its subtle aroma. Let yourself be surprised by this sweet pepper but with character! A delight on meats as well as on fish and shellfish.
The tree flowers between October and November. The flowers, arranged in umbels, are deep green with purple notes. They contain fruit, similar to seeds.
These mandarin pepper berries are 8 mm in diameter and are distinguished by their dark orange colour and crumpled appearance. Rich in essential oils, they give off a strong lemongrass fragrance.
After harvesting, the Mandarin Pepper berry will be dried in the sun for several weeks in order to allow it to develop its entire aromatic palette.
If the Mandarin Pepper is called " Fake Pepper", it is simply because it is not part of the "Piper" genus (Piper nigrum, piper longum...), as are real peppers.
Did you know that? The "real pepper" grows in a creeper, while "false peppers" grow on trees or bushes.
Tangerine pepper is a rare pepper native to the Nepalese forests located in altitude, and more precisely, in the Himalayas. It is also found in India and Nepal.
A rare pepper, mandarin pepper is extremely aromatic. As its name suggests, it develops citrus fruit aromas
Nowadays, it is also eaten with black pepper. By the way, I invite you to mix it in a pepper shaker with your black pepper berries.
If the use of Mandarin Pepper in cooking is still quite confidential, this berry is an essential element in the kitchen and in traditional Nepalese medicine.
It is believed to have many health benefits:
This Nepalese berry will bring a beautiful aromatic palette to your dishes. On the nose, you can clearly recognize the scents of citrus fruits and especially their peel. On the palate, in addition to the soft and non-spicy aromas, you will discover a pepper with a rather pleasant soft consistency.
This Mandarin Pepper does not sting, but do not trust appearances, because this lack of spiciness does not rhyme at all with any lack of character and fragrance !! This is why it is necessary to know how to use this berry with the greatest parsimony, so that its aromatic pallet does not come to mask these dishes which you wish to emphasize in contact with this Mandarin Pepper
You will always find these very fruity, citrus-oriented notes, with a complement of freshness and spices in the base notes. There are also some notes of barley and bitter almond. The attack is rather sweet, warm, and brings you crescendo to a freshness that can be associated with menthol, and enhanced with the bitterness of citrus zest.
Tip: I recommend using tangerine pepper sparingly. Crush the berries coarsely and add them to your dishes at the very end of cooking.
Beyond its name, the citrus notes of Mandarin Pepper will automatically make you think of associations specific to lemon and other citrus fruits. It goes perfectly with red meats, poultry and game. Its tart side also goes very well with fish and shellfish. I recommend it to you to cook excellent fish or shellfish papillotes. If its aromatic palette is as complex as it is surprising, it will allow you to offer your guests a rather singular culinary experience.
Looking for originality in the kitchen? Then read on!
An easy to make starter that will amaze your guests for its taste and presentation. Alternate shrimp and pineapple on your skewer sticks. Grill them on the barbecue or over high heat. Add crushed tangerine pepper. Quickly ready and succulent!
This classic of French gastronomy is revisited here thanks to mandarin pepper. Brown your leg of lamb in a casserole. Once coloured, put it in the oven. Baste it regularly with meat juice. At the end of cooking, pepper it with my tangerine pepper. Put it in the oven for another 5 minutes. Enjoy with wild rice and a pan of vegetables.
An everyday dessert, which takes on a whole new dimension thanks to mandarin pepper. Pepper your cake mix or boost the mandarin flavour by adding mandarin pulp as well. A surprising and comforting dessert!
Mandarin Pepper canbe stored away from light and in a dry place. To preserve all its flavour and its olfactory aromas, prefer an airtight container.
Based on 98 customer reviews
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Je l'ai utilisé dans un foie gras ! Tout le monde a adoré
published the 01/09/2021
following an order made on 15/08/2021
Ce poivre mandarine me parait prometteur. Arôme très marqué dont il ne faut, je pense, ne pas abuser sous peine d'avoir l'amertume prendre le pas en arrière-bouche. Le goût et l'odeur de mandarine est bien présent. Je viens de le tester avec des carottes cuites croquantes, un filet de sauce tamarin, quelques gouttes d'huile de sésame et de la citronnelle = un régal.
published the 01/09/2021
following an order made on 30/07/2021
Il fait partie des must
published the 10/08/2021
following an order made on 29/07/2021
François Jean L.
published the 06/07/2021
following an order made on 26/06/2021
published the 04/07/2021
following an order made on 17/06/2021
pas encore utilisé
published the 08/06/2021
following an order made on 31/05/2021
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