Pepper Leather

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Pepper Leather

Piper Retrofractum
Origin: Cambodia
Net volumes and weights: 50ml / 18g / 0.63oz

Pepper leather is the result of a lot of patience and special care given to one of the oldest varieties of pepper, the piper retrofractum . A family of pepper originating from Java that the Dutch settlers exported and which is produced today in many countries of East Asia. The one we offer is harvested in Cambodia in the Kampot region.

How do we get this surprising result? Just let nature take its course! Green pepper turns yellow then red as it ripens. This is picked late, very late, at a stage of maturity such that the pepper is almost candied where you can see it opening like split black vanilla pods. Harvested by hand, it is then placed on a plate where it will take on its flattened shape as it dries. It is then cut into "chips" and ready to be tasted ♥.

On tasting, Cuir de Poivre is heady and surprises with warm and very gourmet notes, reminiscent of gingerbread. In the mouth, the pleasure starts under the tooth with an amazing crunch, reminiscent of the texture of muslis or certain cereal bars. There follows an exceptional aromatic procession, from dried tomato, saffron, liquorice to cocoa via Havana, a fragrance evoking the old rose enhanced by spicy notes with a hint of clove and cinnamon, then the freshness vegetable from the flesh of a pepper. It is a seductive pepper, very rich on the olfactory and gustatory level, but behind these greedy and warm traits, hides a pepper with a fiery spiciness that will make the most fragile palates rise to the ceiling.

Usage tips :

You can use this pepper in your dishes at the end of cooking or at low temperature, having taken care to crush it coarsely. The ideal is to use it on the plate, grated directly on the dish, using a nutmeg grater, or crush coarsely using a mortar or the flat of your knife.

It will go perfectly with red meats, lamb, duck, guinea fowl, terrines, stews, tuna and fatty fish. It will bring a gourmet touch and relief to your condiments, gherkins, pickles, terrines and pâtés. It is sublime on a simple mashed potato or pasta with olive oil. It is amazing on a fresh goat's cheese.

In the sweet register, in syrup, it will be perfectly at ease with chocolate-based desserts. Try it in your yoghurts or white cheeses. The best pairings are with exotic fruits such as mango or pineapple, cooked or roasted. It will also be at ease with red fruits, berries, cherries, melon, pear and quince.

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