Bolaven black pepper

DESCRIPTION BLACK BOLOVEN PEPPER Piper nigrum Origin: Laos Volumes and net weight: 50ml / 40g/ 1.41oz The volcanic soil of the Bolaven Plateau in southern Laos, rich in minerals, combined with a rainy climate and an altitude of 650 meters offers superior conditions to produce a pepper of the highest quality. Our grower started with a handful of peppercorns and has developed its plantation, day after day with the greatest rigor. Instead of chopping precious woods in the forest tropical, he chose to plant a variety of support trees which can grow with pepper vines. The result is a pepper forest giving local birds a wonderful refuge. The pepper that we offer is the result of years of meticulous care and a selection of the best peppercorns organic and fair trade certified. This matte-skinned volcanic pepper is out of the ordinary, it is adorned with several shades of brown depending on the grains from the lightest to the most dark. On the nose, a deep, vegetal and woody scent of pine resin. Once crushed, it reveals a pleasant freshness evoking eucalyptus and freshly cut grass, underlined by tangy notes reminiscent of citrus fruits, comparable to Timut pepper or pepper Mack Khen (growing not far). The set offers a bouquet well balanced. In the mouth, it is generous, it is a real explosion. Under the tooth, a very pleasant density releases a vegetal freshness of peppermint. Piperine gradually delivers a lively spiciness but never aggressive, nuanced by a lemony flavor close to a Zanthoxylum, complemented by some notes of fresh green coffee and a hint of blond grapes on the finish. This characterful pepper is truly unique, with a rare elegance, perfectly balanced with an exceptional length in the mouth, prolonging the pleasure that you don't want to interrupt for anything world. USAGE TIPS : Bolavens black pepper goes well with red and white meats, beef or lamb ribs, filet mignon, roast poultry and duck breast. He also likes character fish like the tuna, mackerel, mullet, brill and sardines. Ideal on a pan of St Jacques. It will season your summer vegetables, tomato, pepper, zucchini, cucumber, beet and radish. Its freshness suits cheese such as goat cheese, feta, mozzarella or ricotta. Side sweet, it will go with red fruits, peach, rhubarb, quince, papaya. For your compotes, jam and cottage cheese.