Phu Quoc whole black pepper

Its nose is wild, with empyreumatic, resinous notes, hints of black tea, tobacco, cocoa and dried herbs, giving way, once crushed, to very fresh planty accents, with menthol dominance, turpentine notes, candied citrus accents, orange blossom and then slight hints of caloupilé.

On the palate, the spiciness is lively and persistent, with a dominant slightly chlorophyllous, even mentholated freshness, citrus accents followed by small tertiary touches reminiscent of tobacco.

Our perfect matches: use a coarse grind on the dish after cooking, to make the most of its aromas. This pepper is powerful and is naturally suited to traditional uses: red meats, fatty fish, pizza, pasta in tomato sauce, or on fresh goat's cheese.

Pair it with desserts in infusion or syrup form: exotic fruits, red fruits and chocolate.