Technical guide
| Ingredients | Sri Lanka pepper, Phu Quoc pepper, Cambodian white pearls of long pepper, sansho, seaweed from Brittany. |
|---|---|
| Allergens | * |
| Origin | création |
| Net weight | 15g |
| Conservation / Utilisation | dry, protected from light |
| Price incl. tax | €6.50 |
The words of Olivier Roellinger
Hugo formulated this blend of four peppers (Phu Quoc, Sri Lanka, Cambodian white pearls of long pepper, and Japanese sansho pepper) with four varieties of seaweed from Brittany. The oceanic vibrancy of the seaweed is magnified by the powerful kick of the full-bodied peppers.
Perfect on seafood, such as oyster, as well as starchy foods such as spelt, bulgur, semolina, quinoa, and Coco de Paimpol beans.