Real peppercorns

The catkins of this long pepper have an exceptional series of scent notes. There are warm, slightly sweet notes evoking gingerbread. These are followed by spicy notes with peaks of cinnamon and a vegetable freshness reminiscent of bell peppers and dried tomatoes. To taste the flavours are slightly sweet, the flavour spreads slowly, the spice isn't sharp, around 5-6 on the Comptoir des Poivres scale and causes a beautiful warm sensation with a slight tingling.

A very elegant pepper with sweet, captivating, slightly floral notes. To taste there are hints of marshmallow and its strength develops at length.

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Its smell evokes pepper but with unusual woodland, coniferous and earthy notes, but also with notes of citrus fruit, fruit and flowers. Its taste is very fresh and long-lasting. The spice is not aggressive, but incisive and tenacious.

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This black pepper is exceptional!
The nose is sweet, fresh, with notes of passion flower, passion fruit, orange, mandarin, aromas of fresh cocoa bean pulp. The palate is delicious: orange, tangerine, green cardamom, a touch of mint and slightly turpentine.

An olfactory examination reveals surprising warm notes, spontaneously evoking gingerbread. This is followed by an exceptional aromatic procession of dried tomatoes, mild tobacco and saffron, liquorice, a floral element of old roses, spicy notes with peaks of cloves and cinnamon and a vegetable freshness evoking the bell pepper. It is therefore a very rich pepper on an olfactory level, very seductive. But beware - behind this warm, gourmand nose, a decidedly spicy pepper is waiting. It fits perfectly with red meats, lamb, duck, terrines, casseroles, tuna and oily fish...

Slowly dried, in the shade, the unground grains exhale very fresh notes, mixing lemon, verbena, green cardamom with underlying sweet marshmallow, woody, slightly smoky accents, with small touches of black cardamom.

Harvested in the Tamatave region, these small black wrinkled grains are extremely aromatic with warm notes of brioche, of pine nuts and marshmallow, and fresh notes of sharp green fruits. With its rich essence and its very resinous nature, this black pepper is a marvellous success.

Exceptionally large corns, extremely dense and perfumed. Suave and sweet notes evoking brioche, coffee and cocoa with a peak of camphor and eucalyptus. Woody, slightly liquorice notes. Resinous, slightly caramelised turpentine notes. You will find subtle touches of tomatoes and dried peppers. Powerful pepper with a spicy crescendo.

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This is the same as Wild black Voatsiperifery peppercorns , but finely ground for more subtle usage.

This brown pepper has small, regular berries. It is harvested on Phu Quoc, Vietnam's northernmost island.

These black Mondulkiri peppercorns are generously sized, a beautiful brilliant dark brown colour and extremely aromatic. They are pleasant on the nose and the peppercorns are very appetising. The first notes are hot, milky, evoking yoghurt, as well as dry plant notes evoking hay and tobacco. Once crushed, these peppercorns release very beautiful fresh, menthol and slightly resinous notes, with a touch of eucalyptus and base notes of cocoa. This pepper has a very moderate spice.

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Together with our Colombian farming partner, we have created a unique blend that brings out all the complexity and richness of Putumayo pepper.

Aromatically, smoky notes are subtle, followed by fragrances of tobacco leaves, then finally accents of acid green fruits and resin.

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This is black pepper cracked in a coarse mill to be used in pasta, cold cuts, pickles and of course for the famous steak au poivre.

The first olfactory impressions are wooded, hot, with notes of liquorice, cocoa, a touch of camphor, which then develops into tobacco, saffron and dry grass, then an aroma reminiscent of over-ripe or dry fruit and dried tomato. Leather is very present and then finally there is a freshness, a touch of aniseed and menthol, with touches of eucalyptus, bell pepper, fennel and discrete floral notes.