Pondicherry White Pepper

DESCRIPTION PONDICHERRY WHITE PEPPER Piper Nigrum Origin: India Net volumes and weights: 50ml / 50g / 1.76oz Pondicherry is a city at the southern tip of India, a city main district of the same name, landlocked in Tamil Nadu (formerly Madras). Pondicherry has a long common history with France, part of which is still French-speaking and exchanges cultural and commercial remain numerous. It is a very fertile region whose land is mainly agricultural. The climate is hot and humid all year round, ideal conditions for a quality pepper. neighbor of Kerala and from the Malabar coast (the cradle of pepper), peppers from Pondicherry are also of remarkable quality. This white pepper, rich in essential oils, has a scent elegant and frank aromas. He wears a cream-colored dress with light more or less dark streaks. On the nose, a perfume musky, lively, recalling notes of dried leather, almost animal. The crunch is supple and the aromas appear gradually without excessive spiciness, leaving a certain freshness on the palace. The aromas remain both supple and sharp, accompanied by delicate touches of haymaking. A nice length palate completes this subtle and elegant pepper. USAGE TIPS : Pondicherry white pepper goes well with shellfish, clams and oysters, with white-fleshed fish, with white meats, poultry, pork, veal, in sauces white cream, pasta, rice, steamed vegetables, mushrooms, asparagus, green and white beans, tomatoes and lentils. It will be particularly highlighted on fried or scrambled eggs. On the sweet side it will enhance a cream whipped cream, cottage cheese and white chocolate. RECEIPTS * Sri Lankan curry with prawns and coconut milk [https://www.compagniedespoivres.com/blogs/recettes/curry-sri-lankais-aux-crevettes-et-lait-de-coco] * Baked oyster [https://www.compagniedespoivres.com/blogs/recettes/huitre-au-four]