What is it about ?
This exceptional black pepper comes from the farm of Maï Savanh Lao who cultivates it organically, sustainably and fairly on the Bolovens plateau in Laos. All the originality of this spicy pepper with the sweet flavors of orange passion fruit, tangerine, green cardamom, passionflower, eucalyptus and cocoa bean, comes from its exceptional terroir and its degree of maturity. Black pepper from the Bolovens plateau is picked at a third of its maturity, between its transition from green to black. It is then bronze in color, with shades of brown, black or green depending on the grain and the harvest. Increasingly used in Michelin-starred restaurants, this exceptional pepper offers a perfect spiciness accompanied by a perfectly balanced palette of flavors as well as a surprising length in the mouth.
How to use black pepper from the Bolovens plateau in cooking ?
Like all black peppers, it goes very well with red meats like grilled beef. The black pepper from the Bolovens plateau goes perfectly with vegetable soups, mashed potatoes, as well as all white meats and fish such as tuna, mackerel, sardines or even scallops. It enhances the taste of summer salads, asparagus and fresh goat cheese. Its fruity and minty scents perfume desserts made with strawberries, pineapple, peach or apple.
Black pepper from the Bolovens plateau
Like all peppers, it promotes digestion by stimulating the production of saliva. Rich in minerals and vitamins B, C and K, it will also have antidepressant properties.