East Timorese Pepper is simply magnificent! Incisive spicy, very fruity on the palate, final notes on cocoa. It is a real love at first sight and a pride to offer it to you. He took me to discover rare and secret plantations
Food pairing: Meat, game, poultry, fish, vegetables, fresh cheese, desserts.
Packaging: 40g resealable bag - aroma preservation.
Origin - Plantations: East Timor - Tutuala, Mehara
"This East Timorese pepper is the result of several months of research."
Warning: Last items in stock!
East Timorese black pepper is an exceptional pepper. It is distinguished by its first herbaceous and powerful olfactory notes When tasted, these small grains explode in the mouth. We discover a very pronounced spiciness followed by warm and sweet notes. The finish offers notes of cocoa, fruity in the mouth.
David Vanille's choice: I have chosen to present this pepper so dear to my heart. The fruit of my travels in the footsteps of Pierre Poivre, the black pepper of East Timor is my Holy Grail. A world exclusivity that I am proud to offer you as a spice researcher.
This exceptional pepper is harvested from April to June. It is entirely handmade. Once harvested, the berries are exposed to the sun for a few days. Once dry, they develop all their aromas and more particularly, the notes of hemp, typical of black pepper from East Timor.
Red, black, green, white... there are several "colours" of pepper. These indicate the maturity level of the berries at harvest, but also the level of drying of the berries.
Green pepper is a pepper that is harvested early. It has a rather sweet taste.
Black pepper is a pepper that is sun-dried long enough to turn black.
Red pepper is a mature pepper. The berries are harvested when they are red. Then it will be dried in the shade to preserve its aromas.
White pepper is a red pepper that has been soaked in water until it loses its pericarp. It will then be rubbed and dried.
East Timor is located in south-east Asia. It was in this former Portuguese colony that Pierre Poivre discovered what he considered to be one of the best peppers. We are in the second half of the 18th century and the famous botanist is trying to put an end to the Dutch monopoly. At that time, the Timorese were just beginning to develop the cultivation of this vine on the island.
While world pepper production reaches more than 355,000 tons, Timor favours a more rational production. Vietnam is the world's largest producer, followed by India.
East Timorese black pepper has the medicinal properties of other varieties of Piper Nigrum pepper.
It calms reflux, relieves stomach pain, helps to fight against water retention, opens the appetite, relieves dysentery..
Rich in piperine, this pepper is renowned for its tonic benefits. It is also used in diets.
However, it is advisable to limit the consumption of hot pepper, as it could cause ulcers.
If this bay can be an ideal partner for your daily culinary preparations, it will be a great ally when you plan to enchant your guests' taste buds!
This pepper can be used in both salty and sweet recipes.
It is the ideal condiment to enhance all your meats (white or red), game, fish and shellfish. Simply crush a few berries on your side of grilled beef or on your rack of lamb to discover the flavour and power of their aromas.
East Timorese black pepper also goes perfectly with duck. Moreover, chef Alain Ducasse uses it for his roasted duck breast with pepper.
Eggs, vegetables, papillotes, gratins... so many products and dishes that you can sublimate with this rare pepper of great quality. Use East Timorese Black Pepper to perfect your sauces! From mayonnaise to white sauce, vinaigrette or Grand-Veneur sauce: this pepper will meet your challenge by giving it the task of sublimating your sauce.
At cheese time, this bay will once again surprise you! Whether made with cow's, goat's or sheep's milk, a fresh cheese seasoned with East Timorese Black Pepper will be just as fresh and sweet as this essential dish of any meal!
Hard-boiled eggs have their place in our cold buffets. I suggest you sublimate it by combining it with a homemade mayonnaise that you will have peppered. To do this, add a little Timorese pepper to your mayonnaise. All you have to do is crush a few berries.
Rediscover the taste of duck with this simple recipe that enhances the product. Cut the fat off the duck and cook your breast over high heat. Start by colouring the flesh side, then finish cooking with the fat should be on the fire side. Salt. Pepper at the last minute. Serve with small potatoes and green beans.
A traditional dessert that black pepper adds to the pleasure of our taste buds. Make a shortcrust pastry. Make a sweet and peppery plum compote. Garnish your pie shell with the compote and then cover with ¼ plums. Bake and serve hot!
East Timorese black pepper berries can be stored in a pepper mill or in a sealed container. Ideally, you should store all your pepper varieties in a dry and dark place.
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