Four Pepper

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 allow you to travel around the world of pepper in one trip!

In order to cover the whole aromatic palette that the different peppers can offer, I have rigorously selected four types of peppers from 4 different regions.

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

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

- Green pepper from Kerala. This region of south-western India offers a green pepper bringing the ideal vegetable notes for palates in search of herbaceous freshness.

- White Pepper from Vietnam. This pepper from the Gia Lai province in southern Vietnam brings the sweetness and smooth notes that one can expect from such a blend.

- Pink berries from Brazil. 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 multi-sensory journey through very different regions that I propose to you to carry out by tasting your favorite seasoned dishes thanks to this Four Peppers - 3 Origins blend

THE FOUR PEPPERS - 3 ORIGINS - EXPLANATION OF FLAVOURS

The first contact that you will have with this Four Peppers - Brazil, Vietnam, India will be visual and will allow you to admire the panel of colours 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 infused by the Pink.

Before tasting this clever blend, you will first go to its olfactory encounter. If White Pepper is the one that will bring all its sweetness of taste to this blend, it will largely dominate its olfactory palette. You will therefore recognize first and foremost the typical smell of White Pepper, whatever its origin. Then, if this scent specific to 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 Pink Pepper will remain discreet during this stage, but it is to better surprise you once in the mouth.

The time for tasting has arrived: get ready for a very complex explosion of flavours. The power of the Vietnamese Black Pepper will be the attack of this blend, you will immediately feel its medium spiciness and the very light anaesthesia it gives 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 journey. While this duo offers you a nice length in the mouth, the White Pe pper will offer you its sweet notes to accompany you in a more delicate way in this journey. But don't rest on your laurels (or your pepper plants...), and it is the Pink Pepper Berries that will remind you of this by bringing their fruity, almost sweet touch.

As this blend presents a rather complex aromatic palette, the ideal is to put it in a mill and grind it at the very end of cooking, or even when serving your dish. This will allow you to preserve all the flavours of these Four Peppers and the ingredients that they will come to sublimate.

RECIPE IDEAS WITH THE FOUR PEPPERS - 3 ORIGINS

When you say "multiple colours, flavours and origins", you say "infinite cooking possibilities".

One of the many advantages of this blend of Four Peppers - Brazil, Vietnam, India is that it will allow you to ideally season each of your savoury dishes.

For all your meats:

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

For your fish and shellfish:

This sublime blend will enhance all the seafood you wish to cook. Thus, whether it is a lean fish such as a Cod Steak with Four Pepper Sauce, or an oily fish such as a Tuna Fillet with Four Pepper Crust , you will be conquered by the new flavours that this blend will give to your dishes. Are you a great lover of iodized flavours? The Four Pe ppers that I propose to you will then know how to delight you when you will mould it on your Shrimps Sautéed or prepared with the plancha, or if you integrate it in the Mayonnaise which will accompany your Whelks, Clams and other Hulls.

For your egg-based dishes:

Whether it's an Omelette with Fresh Mushrooms, a Fried Egg with a touch of fresh cream, a gourmet GooseEgg with Cockles, or evenMeurette Eggs to accompany a country salad, you can count on the complexity of the flavours of Le Quatre Poivres to spice up all your egg-based dishes!

For your vegetables and starchy foods:

Prepare delicious vegetables by seasoning them at the very end of cooking with this Quatre Poivres mixture. Grind over your steamed vegetables, on your vegetable gratins or in a soup or a delicious purée. The same goes for all your pasta and rice dishes. Give your Bolognese Lasagne Bolognese, Spaghetti alla Carbonara or your delicious Risotto a new taste boost, for which you are already getting a lot of praise.

The little bonus:

Although I often recommend that you incorporate my peppers (especially black peppers) into your chocolate preparations, it is obvious that the aromatic complexity of this blend does not allow me to challenge you with such a challenge. Nevertheless, I suggest you grind a little of this Four Peppers on a Strawberry Salad or in a Red Fruit Coulis. The taste surprise will be guaranteed.

OTHER USES OF THE FOUR PEPPERS - 3 ORIGINS

Pepper, whatever its origin and level of maturity, has been an essential part of all pharmacopoeias throughout the world for thousands of years.

It is an essential element in Ayurvedic medicine in particular.

If each of the peppers that make up this blend knows how to bring its colour and its aromatic palette, it also knows how to deliver its benefits for overall health.

Thus, it is said that White Pepper has an orexigenic power, that is to say that it opens the appetite (which is rather good news for you who intend to grind some on your convivial dish of the day).

Black Pepper is known for its high content of piperine , a molecule which, combined with turmeric, gives very good results in the case of an anti-inflammatory or painkiller treatment.

Green Pepper has benefits on our digestive system. Indeed, it stimulates the pancreas and thus stimulates the production of enzymes essential to the smooth running of our digestion.

Finally, in traditional Reunionese medicine, Pink Berries are used to improve digestion.