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. Next is a 'tailed' pepper: voatsiperifery. Voatsiperifery pepper is a wild berry, which grows in the hot and humid South-Eastern Madagascan rainforests. It has a strong pine forest nose, and medium heat – distinguished by light, zesty flavours.
Finally there's Java long pepper from Indonesia, with its distinctive catkin shape and bold eucalyptus heat. It's fabulous coarsely ground and used to season pork, but it's also popular with strawberries. Or infuse the pepper whole in creams, custards and panna cotta.
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These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.