Wild Bays of Lai Chau Cities Delisting "Forest Pepper" - 30 g

TIME OF USE

To use naturally with the products of the sea, crustaceans, fatty fish but also with meats like: pinetade, pigeon, lamb, pork with sweet and a beautiful veal coast. It will make marvel on the soups, broth, swimming, with vegetables, a mushroom salad from Paris, caramelized endives. It will subtly raise a fresh goat cheese with a net of olive oil. It will surprise your guests with fruits in salad, fruit with wine, foam, ice or sorbet.
He particularly likes pineapple, red fruits, citrus fruits and can surprise in a chocolate registry. It is surprisingly enough "pass everywhere". Avoid cooking, use the last moment with fine grind.

Lai Chau is a province of northwestern Vietnam. The area is very mountainous, partitioned between China and Laos. The collection of pepper pegs is fully controlled by local ethnic groups. Nature is omnipresent, hostile and access from Hanoi requires several days. This fake pepper, harvested at the end of the year on a tree that spontaneously grows in the mountainous massifs of the Indochinese peninsula. This one comes from Vietnam. It's called "pepper of the peaks", not because we find it on high peaks, but because it is at the top of the trees. French settlers called it "pepper flower" and the English Indian Prickly Ash. It's a parent close to Chinese Sichuan's "pepper" and Sansho Japanese, but it's much thinner, more elegant and easier to use than these last two. In addition, it does not have the anesthetic effect of Sichuan.