Pepper Leather

DESCRIPTION PEPPER LEATHER Piper Retrofractum Origin: Cambodia Net volumes and weights: 50ml / 18g / 0.63oz Poivre leather is the result of a lot of patience and a special care given to one of the oldest varieties of pepper, the _piper retrofractum_. A pepper family originating from Java which the Dutch settlers exported and which is produced from nowadays in many East Asian countries. The one we we offer is harvested in Cambodia in the Kampot region. How do you get such a surprising result? Just let do nature! Green colored pepper, turns yellow then red when ripening. This one is picked late, very late, at a stage of maturity such that the pepper is almost candied where you see it open like vanilla pods split black. Harvested by hand, it is then placed on plate where it will take on its flattened shape as it dries. It is then cut into "chips" and ready to eat ♥. At the tasting, Cuir de Poivre is heady and surprises with warm and very gourmet notes, reminiscent of gingerbread. In the mouth, the pleasure starts under the tooth with a crunchy amazing, reminiscent of the texture of muslis or a certain bar of cereals. An exceptional aromatic procession ensues, from dried tomato, saffron, liquorice, cocoa and havane, a fragrance evoking the old rose enhanced by spicy notes with a hint of clove and cinnamon, then the vegetable freshness from the flesh of a pepper. It's a pepper attractive, very rich in terms of smell and taste, but behind these greedy and warm features, hides a pepper with fiery pungency that will make the most palates soar to the ceiling fragile. USAGE TIPS : You can use this pepper in your dishes at the end of cooking or low temperature, having taken care to crush it coarsely. The ideal is to use it on the plate, grated directly on the dish, using a nutmeg grater, or crush coarsely using a mortar or the flat of your knife. It will go perfectly with red meats, lamb, duck, guinea fowl, terrines, stews, tuna and fatty fish. It will bring a gourmet touch and relief to your condiments, gherkins, pickles, terrines and pâtés. He is gorgeous on a simple mashed potato or oil pasta of olives. It is amazing on a fresh goat's cheese. In the sweet register, in syrup, it will be perfectly at ease with chocolate-based desserts. Try it in your yogurts or white cheeses. The best of marriages remains with fruits like exotics such as mango or pineapple, cooked or roasted. He will also be at ease with red fruits, berries, cherries, melon, pear and quince.