Each pepper in our Prestige Box has its own personality, capable of transforming an ordinary dish into a work of culinary art. Here's how to get the most out of these aromatic gems:

1. Muntok White Pepper  : Its finesse makes it the ideal companion for light sauces and white meats. Use it at the end of cooking to preserve its delicate aromas. It is ideal for sauces because it does not sting, because it has no pericarp and above all does not color.

2. Cubeb Pepper  : Its minty profile goes wonderfully with game dishes and fruit compotes. It can replace vanilla. Lightly crush the beans to release their essence. Notes of mint and eucalyptus. Fresh and unique notes.

3. Java pepper  : Surprising and powerful, it is perfect for red meat marinades or simmered dishes. Add it at the start of cooking to infuse your dishes with its strength. On our blog, you will discover why Arnaud loves using it in cocktails, hot drinks but also in desserts. 

4. Timut Nepal Berry  : With its citrus notes, it brightens fish, desserts and cocktails. Brew or crush the berries for maximum effect. We love it in cocktails for its touch of grapefruit. A spice that is unique. For us the best bay. (Until June 2024, it is replaced by Kampot red pepper)

5. Madagascar Black Pepper  : Full-bodied and rich, it enhances grilled meats and roasted vegetables. Grind when serving for a burst of flavor. It's the most balanced pepper we have at Comptoir de Toamasina, we like its fresh touch and its medium spiciness, the best pepper for everyday cooking.

6. Sri Lankan Black Pepper  : Its spiciness is an asset to curries and spicy dishes. Integrate it during cooking for even diffusion of aromas. It is a pepper for meats and vegetables. It offers good spiciness and good length in the mouth. 

7. Tellicherry Black Pepper  : Fragrant and intense, it enhances steaks and dishes with sauce. A coarse grind just before serving will add texture and character. It is the oldest pepper in the world and grows in the birthplace of pepper. 

8. Wild Pepper from Madagascar Voatsiperifery  : Woody and floral, it enchants chocolates and pastries. Sprinkle as a final touch for a captivating scent. It is said that among rare peppers, it is the rarest. It is true that it is a wild pepper that is unique. Cousin of piper nigrum, it takes the senses and the taste buds on a journey. Find out why roast it.

9. Red Sichuan Berry : Lemony and woody, it is the dream spice for woks and Asian dishes. Heat the berries in the oil to extract all the flavor.

General Tips  :

• Dosage  : Start with a small amount and adjust according to your tastes. Ideally we use 1g of pepper or less.
• Storage  : Keep your peppers away from light and humidity to preserve their freshness.
• Discovery  : Don't hesitate to experiment by combining peppers with various foods to create new pairings.

The Prestige Toamasina Box is your passport to a taste adventure without borders.  Explore, savor, create  – each grain is a spark that ignites the culinary imagination.

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