Four peppers

THE FOUR PEPPERS - 3 ORIGINS - AN AROMATIC WORLD TOUR

I thought it would be a good idea to offer you a blend of several peppers that will take you on a journey around the world of pepper in a single trip to the mill!

In order to explore the entire aromatic palette that different peppers can offer, I have carefully selected four types of pepper from four different regions.

Thus, the Four Peppers - 3 Origins is composed of :

- Black Pepper from Vietnam. More precisely from the Binh Duong region, located north of Ho Chi Minh. This pepper will be the one that will bring the spiciness to the whole.

- Green pepper from Kerala. This region of southwestern India offers a green pepper that brings the ideal vegetal notes for palates in search of fresh herbaceousness.

- Vietnamese White Pepper. This pepper from the Gia Lai province in southern Vietnam will bring the sweetness and suave notes one would expect from such a blend.

- Brazilian Pink Berries. You will find a pretty pink color in your package, it will be finely crushed Pink Berries from the regions of Rio de Janeiro, Espirito Santo and Bahia. They will bring the sweet and fruity notes of pepper.

It is thus a multisensory journey through very different regions that I propose to you to carry out while tasting your favorite dishes seasoned thanks to this assembly Four Peppers - 3 Origins.

THE FOUR PEPPERS - 3 ORIGINS - EXPLANATION OF FLAVORS

The first contact you will have with this Four Peppers - Brazil, Vietnam, India blend will be visual and will allow you to admire the panel of colors that this blend offers while already projecting its organoleptic palette, even before tasting it. Indeed, just by looking at it, you will feel the strength of the Black, the softness of the White, the freshness of the Green and the energy of the Pink.

Before tasting this skilful blend, you will first go to its olfactory meeting. If the White Pepper is the one who will bring all its gustatory sweetness to this set, it is him who will largely dominate the olfactory palette of this one. You will recognize first of all this typical smell of White Pepper that we find whatever its origin. Then, if this scent of White Pepper has incited you to push your curiosity beyond appearances, you will simultaneously feel the freshness of Green Pepper and the power of Black Pepper. The fruity notes of the Pink Berries will remain discreet during this stage, but it is to better surprise you once in mouth.

The time of the tasting has arrived: prepare yourself for a very complex explosion of flavors. The power of the Black Pepper of Vietnam will be the attack of this mixture, you will immediately feel its medium spiciness and the very light anaesthesia which it gets to the tongue. Then you will feel like a breath of very fresh air with herbaceous aromas, no doubt, the Green Pepper of Kerala comes to prolong this rather energizing gustatory trip. While this duo offers a nice length in the mouth, the White Pepper will offer its sweet notes to accompany you in a more delicate way in this journey. But it is not a question of resting on your laurels (or your pepper trees...), and it is the Pink Berries which will come to remind you by bringing their fruity touch almost sweetened.

This blend has a rather complex aromatic palette, so the best thing to do is to put it in a grinder and grind it at the very end of cooking, or even just before serving your dish. This will preserve all the flavors of the Four Peppers and the ingredients they will enhance.

RECIPE IDEAS WITH THE FOUR PEPPERS - 3 ORIGINS

When you say "colors, flavors and multiple origins" you say "infinite possibilities of cooking".

One of the many advantages of this blend of Four Peppers - Brazil, Vietnam, India is that it can be used to season all your savory dishes.

For all your meats:

Whether it is red or white, poultry or game, no meat will resist the accompaniment of this wonderful Four Pepper . You can prepare a delicious Roast Veal with Four Peppers, or a Sauté of Beef with Four Peppers . For a festive meal, concoct an original Duck Breast as it will be seasoned by this complex and delicate blend. Finally, take inspiration from Chef Alain Ducasse with a wonderful Back of Hind with Four Peppers. This blend will also work wonders if you include it in your marinades for all your grilled meats.

For your fish and shellfish:

This sublime blend will enhance all the seafood you wish to cook. Whether it is a lean fish such as Cod Steak with Four Pepper Sauce, or a fatty fish such as Tuna Fillet with Four Pepper Crust, you will be won over by the new flavors that this blend will bring to your dishes. Are you a big fan of iodized flavors? The Four Peppers I suggest will delight you when you use it on your Sauteed Shrimps or prepared a la plancha, or if you integrate it in the Mayonnaise that will accompany your Bulots, Clams and other Cockles.

For your egg-based dishes:

Whether it's an Omelette with Fresh Mushrooms, a fried egg with a touch of fresh cream, a delicious Goose Egg in the Shell or evenEggs Meurette to accompany a country salad, you can count on the complexity of the flavors of the Four Peppers to spice up all your egg dishes!

For your vegetables and starches:

Prepare delicious vegetables by seasoning them at the very end of cooking with this Four Pepper blend. Use it to season steamed vegetables, vegetable gratins, soups or delicious purées. The same goes for all your pasta and rice preparations. Give a new gustatory impulse to your Lasagna Bolognese, your Spaghetti Carbonara or your succulent Risotto which are already earning you many praises.

The little bonus:

If I often recommend that you integrate my peppers (especially black peppers) in your chocolate preparations, it is obvious that the aromatic complexity of this mixture does not allow me to launch such challenges. Nevertheless, I suggest that you grind a little of this Four Pepper on a Strawberry Salad or in a Red Fruit Coulis. The gustatory surprise will be guaranteed.