Poivre de cassis (Burgundy blackcurrant pepper)

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Poivre de cassis (Burgundy blackcurrant pepper)

Technical guide

Ingredients Poivre de cassis (Burgundy blackcurrant pepper)
Origin France
Net weight 25 g
Conservation / Utilisation In a dry, dark place such as a closed cupboard.
Price incl. tax €10.50

Sweet and tangy, for red meats and poultry.

Conseil For use, everything remains to be explored, whether salty or sweet. Some idea : With a home-made vinaigrette for raw vegetables, with a fromage blanc, or to incorporate into a chocolate mousse. This pepper is also delicious on endive salad, or with a simple zucchini, or with variety meat dishes such as kidney pie or veal sweetbreads.

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.


Burgundy is traditionally the land of choice for the cultivation of blackcurrant. This shrub flourishes on the gentle slopes of hillsides. The Burgundy blackcurrant pepper was born in 2005. Faced with overproduction, farmers began to valorise the blackcurrant bud differently.
The blackcurrant bud is picked in January. Blackcurrants are the first fruit trees to bud. The buds are sorted, dehydrated and then crushed into powder to obtain this delicious blackcurrent pepper.