Organic whole black pepper from the Bolaven plateau
Making quality black pepper isn't easy. Pepper must be harvested at the right time, before its color reveals its first yellow to orange colors. The pulp is then rich in vegetable essence and essential oils.
Drying should be slow, thorough, in the shade, the grains turned frequently, taking care to avoid any fermentation.
Once dried, the pericarp must be homogeneous, wrap the grain well, and not show the slightest degradation.
The pepper is then dense and heavy.
Our farmer masters this process to perfection.
More on the Peppers of the Bolaven Plateau : The Bolavens Plateau, Sekong province, South Laos, nestled at an altitude of 650 meters, benefits from a volcanic soil rich in nutrients, ideal for the cultivation of a quality pepper.
Our farmer has developed a pepper plantation favoring traditional methods that respect people and the environment without the slightest use of chemicals, pesticides or fungicides.
The farm is exclusively dedicated to organic farming.
Harvests are exclusively manual, with specific degrees of maturity depending on the quality of pepper sought.
The peppercorns are dried in the shade to preserve their plant essence and essential oil.
Drying is slow to allow the beans to exhale the most subtle aromas.
We finish refining the grains in our cellar, under controlled temperature and humidity in order to enhance them.
Our perfect pairings : This organic black pepper from the Bolaven plateau will be wonderful on vegetable soups, boiled or pan-fried vegetables, white fish, leg of lamb, sautéed potatoes, roasted figs, poultry, veal blanquette, grilled pork, pâtés.
