Whole red pepper from the Bolaven plateau
A handful of seeds from a variety from Kerala gave the first 30 plants of this plantation.
The volcanic soil of the Boloven Plateau proved to be convenient and the first plants started to produce a beautiful red pepper.
Michelin starred French chefs soon reported to us their interest.
The plantations were expanded and the first harvests started in the year 2014. One of the objectives is to encourage farmers in the region to develop these plantations.
Our perfect combination : This pepper would be the ideal companion for a beautiful prime rib, a chuck steak slow-cooked in red wine, a thick grilled pork chop, a lightly grilled tuna steak, beautiful mackerel fillets cooked on one side or sardines simply grilled and accompanied by chopped parsley and garlic.
It will bring out a chickpea and shallot salad beautifully.
It replaces bad chilli oil to give a pizza some power.
Our favourite recipe : a well-vinegared lentil salad with orange zest and chopped parsley.