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.
Kampot Black pepper:
A pepper origination 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.