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Whole green pepper from the Bolaven Plateau

Un-ground, this pepper exudes warm, tasty notes of currants, tobacco leaf, brioche, undergrowth, humus, with hints of cocoa, prune, fig and aromatic wood burned in the fireplace. When ground, it has surprisingly dominant scents of still-green citrus peel (mandarin, citron) or candied citrus fruits (bitter orange), mint, eucalyptus, pine sap and green wood.

  • 15,00 €

    Box of 80g (2.82 oz)
    Per kilo price : 187,50 €
  • 101,00 €

    Bag of 1Kg (35.27 oz)
  • 69,00 €

    Bag of 500g (17.64 oz)
    Per kilo price : 138,00 €

Botany : Piper nigrum L.
Origine : Bolaven plateau, Laos
Ingredients : 100% whole organic black-green pepper from the Bolaven Plateau
Storage : Away from light, heat and moisture.
Le Comptoir des Poivres' scale (?) : 7
Réf : CDPMSL11_P

Whole green pepper from the Bolaven Plateau

 

A powerful pepper, it has a beautiful sweetness, its spice is sharp and it is beautifully long-lasting in the mouth. The dominant flavours are still-green citrus peels (mandarin, citron) candied citrus fruits (bitter orange), menthol, raisins.

The generously sized grains, harvested at one third of their maturity, have never seen the light and are a bronze-green to powerful brown or even almost black colour.

The volcanic lands of the Bolaven Plateau continue to reveal their secrets. Philippe, founder of the experimental farm which is a partner of the Comptoir des Poivres, has made his first green pepper harvest, a pepper in which the core has already been formed.

This pepper will go well with fatty meats, duck breasts, foie gras, pork loin, lamb or mutton chops, many fish (brill, turbot, mullet, sardines), or scallops, white asparagus, pineapple, strawberries, white peaches, sour apples, burratta, mozzarella or fresh goat's cheese.

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Whole green pepper from the Bolaven Plateau

Whole green pepper from the Bolaven Plateau

Un-ground, this pepper exudes warm, tasty notes of currants, tobacco leaf, brioche, undergrowth, humus, with hints of cocoa, prune, fig and aromatic wood burned in the fireplace. When ground, it has surprisingly dominant scents of still-green citrus peel (mandarin, citron) or candied citrus fruits (bitter orange), mint, eucalyptus, pine sap and green wood.