blackcurrant pepper

DESCRIPTION BLACKCURRANT PEPPER Ribes Nigrum Origin: France Volumes and net weight: 50ml / 17g / 0.59oz Originally from Burgundy, blackcurrant pepper is already well known to chiefs of this region. It is actually the bud of the plant not dried fruit. This "pepper" is excellent for healthy because it contains a lot of antioxidants, such as vitamin C but it is also a very good anti-inflammatory, which can also help relieve rheumatism and osteoarthritis. He is great help for the digestive system. On the nose we detect fruity and slightly floral notes, followed by a impression of dried grass, see hay. In the mouth what strikes directly is this fruity, tangy side, which then gives way to greener, more resinous notes, as one might wait for a bud. The length in the mouth is not the most surprisingly, disappearing rather quickly. USING ADVICE Its sweet/tangy side obviously predestines it for dishes sweet/salty, delicate fish such as monkfish, char or line. It will delicately spice up red or white meats. Dare it on a fresh cheese or even a chocolate dessert. Interesting on fresh fruit. RECEIPTS * Tomatoes stuffed with blackcurrant pepper [https://www.compagniedespoivres.com/blogs/recettes/tomates-stuffed-au-poivre-de-cassi]