Peaks pepper

Ingredient: Zanthoxylum Rethsa Origin: Vietnam Net volumes and weights: 50ml / 16g / 0.52oz Description: This berry originating from the Indochinese peninsula, is not a pepper, it is a close relative of the Chinese Sechuan and the Japanese Sansho. It is called “treetop pepper” because it is found at the top of trees. Its nose is very pleasant, fine, elegant, marked by pleasant notes of citrus fruits, clementine, dried orange peel, hints of anise and menthol and touches of eucalyptus. Then come warmer, sweeter, more gourmand notes of angelica and candied citron. On the palate it develops a brief and delicate spiciness, followed by a pleasant bitterness, which quickly fades to give way to a persistent finish with very marked citrus notes. There is no anesthetic effect of Sichuan berries. Directions for use: Avoid cooking it, use it at the last moment, on your dish, finely ground. You will naturally use it with seafood and with meats, lamb, guinea fowl, pigeon, quality pork or a beautiful veal chop. You will also use it with your soups, broths, with steamed vegetables, button mushrooms, endives and caramelized fennel. It will subtly enhance fresh goat's cheese with a drizzle of olive oil. It will surprise your guests with fruit salad, fruit poached in muscat, mousse, ice cream or sorbet. He particularly likes pineapple, citrus fruits and can be surprisingly associated with chocolate.