How to choose the right pepper among the many peppers that we select, we will give you tips so that your pepper mill matches your wine and your dish.
Choose a pepper like you choose a good wine
This is the first suggestion that comes to mind from the creator of Comptoir de Toamasina to help you choose a pepper: the selection is made according to the same criteria as for wine. We are looking for "olfactory tastings", "terroir characteristics", "food and wine/pepper associations" using the same terminology as vine professionals and pepper specialists. Because - it goes without saying - pepper is chosen above all depending on what you want to prepare and consume as well as the sensory notes or tastes you like. like wine
- First criterion: depending on what you prepare or consume
Let's start by reviewing the four shades of pepper. Each of them has unique tastes that pair with a variety of foods:
- Green pepper is often associated with tartars, raw meats, raw seafood, terrines, pâtés and white sauces.
- Black pepper is suggested with red meats, fatty seafood, winter vegetables, red fruits and chocolates.
- White pepper is recommended with white fish, shellfish, white meats, raw vegetables and “yellow” fruits such as pears, apples, quince, mangoes, etc. - White pepper can also be used to season raw vegetables.
- Red pepper , which, as I like to say, is the last harvest of pepper, will be used between black pepper and white pepper.
Your taste preferences are an essential criterion!
Once you've determined what you're going to taste, you need to consider an equally crucial factor: your taste, what you like, what you want, what gives you the greatest pleasure. To help you, we identify for you two sensory notes which appear on each page of our peppers. Le Comptoir de Toamasina is much more than just a pepper house, but the best shop to buy boxes of ground pepper and ground pepper.
- Citrus fruits , if you want notes reminiscent of oranges or grapefruits, which we find in vinho verde, rosé wines and even grape varieties like Macabeu and others, we recommend red peppers, black pepper Tanzania , Green Bay of Sichuan , Red Bay of Sichuan and Timut Bay .
- Vegetal to satisfy your desire for very fresh notes, cut herbs, white flowers, green tea, menthol and eucalyptus. Flavors found in certain Sancerres, Patrimonios and Vermentinos, as well as in certain Provence wines. Here, it’s wild Madagascar pepper , Madagascar black pepper and Kampot peppers.
- Woody if you like warm and round aromas, such as cinnamon, chocolate or a subtle aroma, and wines with sufficient body (Burgundy, Bandols, but also certain Côtes du Rhône, without forgetting the extremely round and woody aspect of certain Vioners, but also certain natural sweet wines, etc.) Long pepper is a pepper reminiscent of hot notes and Ceylon peppers
- Animal for people who like musk and leather, like certain Condrieux wines, wines with an oxidizing flavor, Juras wines, but also Languedoc wines. Here, all the white peppers will make your taste buds sparkle.
Like wines, pepper has many aromas. Let's take the case of a white wine from Carco (Domaine Arena in Patrimonio). According to our conception, there would be four major accords, citrus, vegetal, woody and animal.
Examples of seasonal combinations
Finally, for the end of year celebrations, I can't resist the urge to share with you some examples of foods, peppers and wines that go well together. Something to delight your taste buds...
- Raw oysters - Voatsiperifery with a South African white wine or a dry white wine
- Pan-fried foie gras - long pepper and Kampot black pepper - Condrieux Smoked salmon - Timut or Voatsiperifery - vinho verde sylex (Quinta de segade)
- Turkey stuffed with chestnuts - Smoked black pepper - Burgundy (domaine Alexandre Jouveaux)
- Phu Quoc red wild boar stew - Bandol and white blood sausage with Muntok white pepper
- Chocolate fondant, long pepper , and natural sweet wine (Maury)