Warm and spicy medium aroma for your everyday cooking. Travel through 3 countries and 4 plantations with a symphony of colours, smells and flavours.
Association in the kitchen: Meat, game, fish, shellfish, eggs, vegetables, pasta and rice.
Packaging: 40g resealable bag - conservation of aromas.
Origin : Plantations : Binh Duong Black Pepper - Vietnam, Kerala Green Pepper - India, Gia Lai White Pepper - Vietnam, Pink Berries from Brazil.
"Four times as much fun for pepper lovers."
Warning: Last items in stock!
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 tour of the mill!
In order to explore 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 :
- 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 spice to the whole.
- Kerala Green Pepper. This region of south-west India offers a green pepper bringing the ideal vegetal notes for palates in search of herbaceous freshness.
- White Pepper from Vietnam. This pepper coming from the province of Gia Lai, in the south of Vietnam will bring the sweetness and the suave 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 therefore a multi-sensory journey through very different countries that I propose to take you on a tasting tour of your favourite dishes seasoned with this blend of Four Peppers - 3 Origins
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, before you even taste 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 skilful blend, you will first of all go to its olfactory encounter. If White Pepper is the one that will bring all its sweetness to this blend, it is the one that 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 Vietnam Black Pepper will be the attack of this blend, you will immediately feel its medium spiciness and the very light anaesthesia it provides 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 Pepper 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 preserve all the flavours of these Four Peppers and the ingredients that they will come to sublimate.
Who says "multiple colours, flavours and origins" says "infinite cooking possibilities".
One of the many advantages of this blend of Four Peppers - Brazil, Vietnam, India is that it will allow you to season ideally 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 be able to resist the accompaniment of this marvellous Four Peppers. You can prepare a delicious Roast Veal with Four Peppers, 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 products 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 in a Four Pepper Crust, you will be conquered by the new flavours that this blend will confer to your dishes. Are you a great lover of iodized flavours? The Four Peppers 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 dishes:
Whether it's an Omelette with Fresh Mushrooms, a Fried Egg with a touch of fresh cream, a gourmet Goose Egg with Cocoa Shell or even Meurette Eggs to accompany a country salad, you can count on the complexity of the flavours of Quatre Poivres to spice up all your egg dishes!
For your vegetables and starchy foods:
Prepare delicious vegetables by seasoning them at the very end of cooking with this Four Pepper 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 small 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.
Pepper, whatever its origin and level of maturity, has been a must in all pharmacopoeias around the world for thousands of years.
It is a primordial element especially in Ayurvedic medicine.
If each of the peppers that make up this blend can bring its own colour and aromatic palette, it also knows how to deliver its benefits for overall health.
White Pepper is said to have an orexigenic power, that is to say that it opens up 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, associated with turmeric, allows to obtain very good results in the case of an anti-inflammatory or pain treatment.
Green Pepper has benefits on our digestive system. Indeed, it stimulates the pancreas and thus stimulates the production of enzymes that are essential to the smooth running of our digestion.
Finally, in traditional Reunionese medicine, Pink Berries are used to improve digestion.
Andrée P. published the 26/06/2020 following an order made on 11/06/2020
Pas encore goûté
Bernard B. published the 26/06/2020 following an order made on 08/06/2020
Mélange subtil on apprécie beaucoup
Pascal M. published the 07/06/2020 following an order made on 27/05/2020
Un mélange très équilibré. Un nez et des saveurs au top
Sophie D. published the 07/06/2020 following an order made on 22/05/2020
Piquant et savoureux
Joelle F. published the 22/05/2020 following an order made on 08/05/2020
Excellent pour ceux qui ne sont pas fan du piquant du poivre. De multiples saveurs pour développer le gout des grillades mais aussi des poissons
Adeline L. published the 08/05/2020 following an order made on 25/04/2020
My-Nhung Thi K. published the 07/05/2020 following an order made on 24/04/2020
Mélissa A. published the 06/05/2020 following an order made on 12/04/2020
J'aurais du en prendre une plus grande quantité.
Fabrice C. published the 06/05/2020 following an order made on 15/04/2020