This roasted Malabar black pepper releases fruity and powerful notes of smoked wood. In the mouth, it impresses with its spiciness and almost sweet tannic notes. Once roasted, it possesses exceptional organoleptic qualities.
Ideal with caramelized grilled meats, accompanied by a simple jus. It also enhances grilled white fish, pan-fried foie gras, a red wine reduction, braised beef, or a line-caught fish like roasted turbot with a veal jus. Try it with a chocolate tart.
Ingredients
Black Malabar peppercorns
Net Weight
60 g
Country of Origin
France
Storage Conditions
Keep in a dry and cool place
Flavors from the Plantations of Kerala
Roasted Malabar black pepper, from the Piper nigrum species, has its roots in the Malabar coastal region in Kerala, India. The pepper plant is a climbing vine of the Piperaceae family, characterized by oval leaves and clusters of small white flowers. The berries of Malabar black pepper are the fruit of the plant, harvested by hand just before full maturity. They are then sun-dried to take on an intense black color. The roasted Malabar pepper reflects the harmonious marriage between botany, agricultural traditions, and processing practices that contribute to its culinary fame.
The Origins of Malabar Black Pepper
The first pepper plants of the Piper nigr um species historically took root in the state of Kerala, on the Malabar Coast. The term “pepper” derives from the Sanskrit pippali, evolving into peperi in Greek, and then piper in Latin. Malabar pepper is considered the ancestor of all peppers and was the first to be shipped to Europe in the 12th century. Grown in an unpolluted environment without the use of chemicals, it is hand-harvested by the natives of the highlands of Kerala.
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