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Four peppers - Brazil, Vietnam, India

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: 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."

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  • One bag of 40g
  • 3 bags of 40g

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  • 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 one spin!

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

    - Kerala Green Pepper. This region of south-western 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 brings 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 which come 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 countries that I propose to you to carry out by tasting your favorite dishes seasoned thanks to this assembly Four Peppers - 3 Origins


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    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 instilled by the Pink.

    Before tasting this skilful blend, you will first go on a journey of olfactory discovery. 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 recognise 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 mouth.

    The time for tasting has arrived: get ready for a very complex explosion of flavours. The power of 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 a beautiful 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 trees...), 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 FOUR PEPPERS - 3 ORIGINS

    Who says "colours, flavours and multiple origins" says "infinite cooking possibilities".

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

    For all your meats:

    Whether red or white, poultry or game, no meat will 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 your inspiration from chef Alain Ducasse with a marvellous 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, 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 give to your dishes. Are you a great lover of iodized flavours? The Four Peppers that I propose to you will then be able to delight you when you will mould some 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 Goose Eggs in a Shell or even Eggs Meurette to accompany a peasant salad, you can count on the complexity of the flavours of 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 Four Pepper mixture. Grind over your steamed vegetables, on your vegetable gratins or in a soup or delicious purée. The same goes for all your pasta and rice dishes. Give your Bolognese Lasagna, Spaghetti Carbonara or your delicious Risotto a new lease of life, which are already highly praised.

    The little bonus:

    If I often recommend you to 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 throw you such challenges. Nevertheless, I suggest you grind some of this Four Peppers on a Strawberry Salad or in a Red Fruit Coulis. The taste surprise will be guaranteed.

    OTHER USES OF QUATRE POIVRES - 3 ORIGINS

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

    It is an essential element especially in Ayurvedic medicine.

    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.

    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, combined with turmeric, gives very good results in the case of anti-inflammatory or anti-pain treatment.

    Green Pepper is good for our digestive system. Indeed, it stimulates the pancreas and thus stimulates the production of enzymes that are essential for the proper functioning of our digestion.

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

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    5 /5

    Based on 23 customer reviews

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    Françoise M. published the 31/03/2020 following an order made on 23/03/2020

    5/5

    Très savoureux!

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    Johan M. published the 19/03/2020 following an order made on 29/02/2020

    5/5

    Excellent !

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    Jeannine G. published the 10/03/2020 following an order made on 28/02/2020

    5/5

    A tester

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    Marine K. published the 11/02/2020 following an order made on 02/02/2020

    5/5

    Pas encore testé

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    Christine N. published the 06/01/2020 following an order made on 21/12/2019

    5/5

    Impec

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    Audrey P. published the 30/12/2019 following an order made on 13/12/2019

    5/5

    Hâte de le gouter, mais il faut que je finisse d'abord mon poivrier ! Je sais déjà que ce sera top car David sait trouver les bons produits!

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    Geoffrey V. published the 27/12/2019 following an order made on 20/12/2019

    5/5

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    Vincent B. published the 18/12/2019 following an order made on 11/12/2019

    5/5

    Epice de qualité, parfum extra, très belle découverte

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    Frederique M. published the 05/12/2019 following an order made on 28/11/2019

    5/5

    Parfait

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    Yannick H. published the 05/12/2019 following an order made on 28/11/2019

    5/5

    Très bonne saveur.

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