Poivre de cassis (Burgundy blackcurrant pepper)

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Poivre de cassis (Burgundy blackcurrant pepper)

Technical guide

Ingredients Blackcurrant pepper
Origin France
Net weight 25 g
Conservation / Utilisation In a cool, dark, dry place.
Price incl. tax €10.50

Sweet and tangy. Use on red meat and poultry.

Conseil The options are wide open when it comes to seasoning sweet and savory dishes with blackcurrant pepper. Here are just a few ideas: add to a vinaigrette to serve with crudités, sprinkle over soft cheese, or use to flavor a chocolate mousse. It is delicious crushed over an endive salad and simply cooked zucchini and it also goes well with organ meat like kidneys and veal liver.

The words of Olivier Roellinger

"Poivre de cassis" draws its true strength from the Burgundy region, with its fine food and fertile land. The fruity, floral, and spicy notes in Burgundy blackcurrant pepper make it ideal for both savoury and sweet dishes.
The Burgundy blackcurrant pepper is particularly delicious. It is spicy without being overpowering, and they are tangy like English sweets.

Story

Blackcurrant bushes thrive on the gentle slopes of the vineyards in Burgundy, and the region has long been the French leader in blackcurrant production. Blackcurrant pepper first came into existence in 2005 when farmers found themselves with a glut of fruit and needed to find a new way to market black currant buds. Black currant buds are picked in January - blackcurrant bushes are among the first fruit trees to bud. The buds are then sorted, dehydrated, then ground into a powder to make black currant pepper.