Which one of these peppers would you prefer? They are all refined and will bring unique notes to your table. Pick and choose with some descriptions given by our Artisan Popol in Provence to guide you.

Kampot Black pepper: 

A pepper originated from a topical liana called Piper Nigrum. It is cultivated in the province of Kampot and Kep in Cambodia. This pepper is surprisingly sweet and fruity with a subtle vanilla note.

Madagascar Black Pepper:

A very spicy black pepper that hides its woody and fruity notes well. Ideal for white meats, gratins, and pasta or on a simple tomato salad. This pepper delivers delicate notes of sweet spices that are reminiscent of cloves in an infusion background or mingled with burnt scents of roasted herbs and garrigue.

Voatsiperifery Black Pepper:

This pepper expresses strong notes of herbs coated with powerful woody aromas. There is no doubt that chocolate and voatsiperifery  are in tune to strike the chord: on a chocolate fondant, this pepper will stimulate your taste buds.

Net weight: 50g, 60g

Ingredient

Kampot Black pepper: Black pepper from Cambodia