Net volumes and weights: 50ml / 15g / 0.52 oz
This berry, native to the Indochinese peninsula, is not a pepper, it is a close relative of Chinese Sechuan and Japanese Sansho.
It is called "pepper of the peaks", not because it is found on high mountain peaks but because it is found in the tops of trees.
Its nose is very pleasant, fine, elegant, marked by pleasant notes of citrus, clementine, dried orange peel, hints of anise and mint and touches of eucalyptus. Then come warmer, sweeter, gourmet notes of angelica and candied citron.
In the mouth 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 numbing effect of dried berries.
Avoid cooking it, use it at the last moment, on your dish, finely ground.
You will naturally use it with seafood, shellfish, white-fleshed fish and with meat, lamb, guinea fowl, pigeon, quality pork or fine veal chop. You can also use it with your soups, broths, broths, with steamed vegetables, button mushrooms, endives and caramelized fennel. It will subtly enhance a fresh goat's cheese with a drizzle of olive oil.
It will surprise your guests with fruit in salads, fruit poached in Muscat, mousse, ice cream or sorbet. It particularly likes pineapple, citrus fruits and can be surprisingly associated with chocolate.