|Origin||Vietnam, île de Phu Quoc|
|Conservation / Utilisation||In a dry, dark place.|
|Price incl. tax||€7.30|
White pepper with minty and ocean-like aromas, for fish and steamed vegetables.
The words of Olivier Roellinger
Picked at the height of its ripeness, white peppercorns are rinsed in water in order to remove the black outer layer of the skin, and to maintain their light colour. Their minty and ocean-like hints have a very fresh taste. Indeed, the link with seafood is ideal, and the pepper is perfect for both cuttlefish and octopus salad, and for the presentation of light-coloured, steamed fish. The minty and ocean-like character also goes well with lamb and peas, and exotic fruit dishes. Over and above all, I tend to pair this pepper with everything from steamed vegetables and patty pan squash, to simple potatoes...