Whole black pepper of phu quoc

Its nose is wild, with empyreumatic notes, resinous, tilting black tea, tobacco, cocoa, dry herbs, leaving place, once crushed, with very fresh vegetable accents, with a minty, Trébenthin notes, candied citrus accents, orange blossom and lightweight calp.

On the palate, the spice is bright, persistent, on a dominant lightly chlorophyll freshness or minty, with citrus accents and tertiary touches evoking tobacco.

Our perfect chords: Focus on gross grinding on the dish after cooking, in order to make the most of its aromas. This pepper is powerful and will naturally be intended for traditional uses: red meats, fat fish, pizza, pasta in tomato sauce, or on a fresh goat cheese.

You can associate it with desserts in the form of infusion or syrup: exotic fruits, red fruits and chocolate.