New generation of Cordials, with rare and daring new flavours.
A complete range of pepper has been selected.
Different process have been used to focus on specific organoleptic profiles.
Rue comes from the Ruta chalepensis plant, grown in tropical Africa and more specifically in Ethiopia where it’s used as a herb or medicinal plant.
This shrub which can reach up to 1.5m high, grows best at altitudes of between 1,500 and 2,000m in full sunlight. The foliage has a powerful aromatic and sweet scent; whilst the berries have a stronger and spicier taste.
Le “kuti”, an infusion using coffee leaves, is traditionally flavoured with fresh Ruta chalepensis leaves and some local cheeses are made using these leaves to add flavour to the milk. The berries are used in the renowned Ethiopian berbere blend of spices.
The leaves once dried and crushed are an excellent insect repellent.
This Nepalese pepper is picked from small trees from the Zanthoxylum armatum species, which grow in the wild in the Mahabharat range. With its fresh and citrus notes it is easy to see why some call it the grapefruit pepper.
This little berry is used in all dishes from the Teraï lowlands of south Nepal.
It is here in the birth place of Buddha, amongst the tharu villages of thatched mud huts that these thorny bushes unfold their treasure at altitudes of 2,000m.
White Penja pepper is harvested when ripe in the province of Moungo (Cameroon) then dried in the sun.
All the production stages (harvesting, retting, washing, drying, sorting) are entirely carried out by hand mainly by the experienced hands of the local village women. Penja Pepper has gained worldwide gastronomic reputation.
In 2014 it became the first product of the African continent to obtain Protected Geographic Indication status (PGI).
The volcanic soils of Penja give the white pepper its fresh aromas of menthol and camphor. Crack it roughly to release its long lasting flavour.