Volumes and net weight: 50ml / 17g / 0.59oz
Originally from Burgundy, blackcurrant pepper is already well known to chefs in this region. It is actually the bud of the plant and not the dried fruit. This "pepper" is excellent for health because it contains a lot of antioxidants, such as vitamin C, but it is also a very good anti-inflammatory, which can also help relieve rheumatism and osteoarthritis. It is a great help for the digestive system. On the nose we detect fruity and slightly floral notes, followed by an impression of dried grass, even hay. In the mouth, what is directly striking is this fruity, tangy side, which then gives way to greener, more resinous notes, as one would expect from a bud. The length in the mouth is not the most surprising, disappearing rather quickly.
Its sweet/tangy side obviously predestines it for sweet/savory dishes, delicate fish such as monkfish, char or ray. It will delicately spice up red or white meats. Dare it on a fresh cheese or even a chocolate dessert. Interesting on fresh fruit.