Malabar Black Pepper
Originally from the coast of Malabar, in South India, it is the ancestor of all peppers.
This spice is warm and persistent in the mouth.
It is a revelation for marinades and cured meat.
It is also surprisingly incorporated into white cheeses, fruit salad, stewed fruits, syrups, jam, or chocolate desserts(cream, mousse, fondant, fluffy cakes)...
A very easy to use pepper, for all dishes. When one begins to have several peppers, it is good to return to this one from time to time.
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