If you thought that all pepper was the same, then this selection will make you think again. The peppers vary in taste, colour, and texture, helping to bring out different flavours in many different dishes. Just like grape vines, pepper plants vary, and are also affected by different soils, and climates.
This carefully selected pack includes our favourite Cambodian kampot black pepper, widely considered to be one of the best black peppers in the world, prized for its delicate citrus-heat. We've also chosen Malaysia’s white Sarawak pepper which introduces musky, liquorice aromas and a sharp heat to dishes, along with two 'tailed' peppers: cubeb and voatsiperifery. Cubeb pepper has been traded by Arab merchants as early as the 7th century, and remains one of the main ingredients in a ras el hanout spice mix, its bitterness beautifully cutting through fatty meats. Voatsiperifery pepper is an incredibly rare hand-harvested pepper, which grows in the hot and humid Madagascan rainforest on vines which reach up to 20m high. We love it for its ability to lift and enhance the flavours of almost any dish.
- Sarawak White Pepper 70g
- Kampot Black Pepper 70g
- Cubeb Pepper 40g
- Voatsiperifery Pepper 30g
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