Sulawesi black pepper

This black pepper lives up to its name. Raw and racy, it offers the palate a subtle blend of strength and finesse. Its amplitude and character will go very well with your daily cooking: red meat, pasta, rice or potatoes. Cultivated in the southeast of an island dear to my heart, this Indonesian black pepper comes from a cooperative of small producers. THE typical black pepper, the one everyone has in mind when they think "pepper". But with a twist. Strong, round, woody, it is perfect for everyday cooking. It denotes commercial peppers by its tangy flavors. This particularity makes it desirable on classic dishes such as... seafood! This black pepper is distinguished by its very good length in the mouth as well as its surprising iodized and tangy aromas. You can use it alone, with other peppers such as the 6 pepper mix or in many mixtures such as the Abishek curry or the Meg barbecue mix.