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.
Pairings in the kitchen: Shellfish, meat, game, world cuisine, fruity and chocolate desserts.
Origin - Plantations: Himalayan foothills - Nepal
Packaging : 20g resealable bag - conservation of aromas.
"Fly to the peaks of the Himalayas and discover the bewitching aroma of tangerine pepper! »
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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 from 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.
Tangerine Pepper grows at high altitude, between 1,800 and 2,600 metres.
David Vanille's choice: I chose a mandarin pepper 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 tangerine pepper berries are 8 mm in diameter and are distinguished by their dark orange colour and crumbly 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 full range of aromas.
If the Mandarin Pepper is called "false 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? True pepper" grows in a creeper, while "false peppers" grow on trees or bushes.
Mandarin Pepper is a rare pepper originating from 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.
Although the use of Tangerine 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, one can clearly recognize the scents of citrus fruits and more particularly their peel. On the palate, in addition to the sweet 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 a few 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 the mandarin 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 remind you 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.
Do you want originality in the kitchen? Read the following!
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 a 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 that takes on a whole new dimension thanks to mandarin pepper. Pepper your cake mix or boost the tangerine flavour by adding tangerine pulp as well. A surprising and comforting dessert!
Tangerine pepper can be stored away from light and dry. To preserve all its flavour and its olfactory aromas, prefer an airtight container.
Monique F. published the 27/06/2020 following an order made on 12/06/2020
Pas encore essayé.
Annick L. published the 26/06/2020 following an order made on 06/06/2020
Rien à voir avec ce qu'on trouve dans les grandes surfaces
Muriel B. published the 17/06/2020 following an order made on 25/05/2020
Philippe S. published the 10/06/2020 following an order made on 28/05/2020
non encore essayé
Sophie D. published the 07/06/2020 following an order made on 22/05/2020
Une saveur particulière je préfère de loin le timut
Jean H. published the 27/05/2020 following an order made on 13/05/2020
Utilisez le un peu différemment: au moulin, 1/3 de poivre noir, 1/3 de mandarine et 1/3 de graines de coriandre ... un délice subtil
Miguel D. published the 21/05/2020 following an order made on 01/05/2020
Pas encore testé
Yasmina R. published the 15/05/2020 following an order made on 01/05/2020
Antonio M. published the 04/05/2020 following an order made on 23/04/2020
Tudo bom! Nota máxima!