blackcurrant pepper

Ribes Nigrum Origin: France Volumes and net weight: 50ml / 17g / 0.59oz Originally from Burgundy, blackcurrant pepper is already well known to chefs in this region. It is actually the bud of the plant and not the dried fruit. This "pepper" is excellent for health 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. It is a valuable aid to the digestive system. On the nose we detect fruity and slightly floral notes, followed by an impression of dried grass, even hay. On the palate, what strikes you directly is this fruity, tangy side, which then gives way to greener, more resinous notes, as one might expect from a bud. The length in the mouth is not the most surprising, disappearing rather quickly.  DIRECTIONS FOR USE Its sweet/sour side obviously predestines it for sweet/savoury dishes, delicate fish such as monkfish, char or ray. It will delicately spice up red or white meats. Dare to serve it with fresh cheese or even a chocolate dessert. Interesting on fresh fruit.