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Peppers of the World - Box
Embark on a unique sensory journey with our exclusive selection of peppers from around the world. Le Comptoir de Toamasina is pleased to present to you an exceptional box, bringing together the most refined and sought-after peppers on the planet.
Each grain of pepper is an invitation to explore the richness and diversity of aromas that nature has to offer. From fruity sweetness to tangy heat, our peppers transform every dish into a work of culinary art.
Our box is a promise of elegance and finesse, designed for those who wish to add a touch of creativity to their daily cooking.
Contents of the Box:
- Cubeb pepper: 40g
- Long Pepper: 40g
- Pink Berry: 30g
- Timut berry: 30g
- Sichuan Berry: 20g
- Allspice: 35g
- Wild Madagascar Pepper: 50g
- Muntok White Pepper: 60g
- Sri Lanka White Pepper: 50g
- Black Pepper from Tanzania: 45g
- Tellicherry Black Pepper: 50g
- Sri Lankan Black Pepper: 50g
- Black Pepper from Madagascar: 50g
PEPPERS OF THE WORLD - THE BEST BOX OF PEPPERS IN THE WORLD BY ARNAUD SION
Awaken your senses with Arnaud Sion's box of world peppers , a prestigious selection that embodies the excellence and passion of Comptoir de Toamasina. Each pepper is a promise of discovery, a taste treasure that transforms cooking into art:
- Cubeb Pepper : A journey into the unknown, where notes of eucalyptus and natural mint mingle for an extraordinary culinary experience.
- Long Pepper : The perfect balance between heat and sweetness, a pepper that stands out for its versatility in cooking. The first pepper in the world with notes of cocoa, incredible gourmand.
- Pink Berry : Delicacy personified, these berries offer a sweet flavor that enhances both savory and sweet dishes. A berry with a slightly tart touch.
- Timut Berry : A burst of citrus and flowers, this berry is an invitation to a vibrant culinary journey. In France, we cannot call it Timut pepper, because a 1945 ordinance prohibits it.
- Sichuan Berry : A unique tingle, an explosion of flavors that awakens the senses and enriches Asian dishes.
- Allspice : A symphony of spices, where cinnamon and nutmeg come together for a spectacular result.
- Wild Pepper from Madagascar : A rare pepper, fruit of Malagasy biodiversity, offering wild and fruity notes. It is the most delicious pepper in our selection and Arnaud Sion's favorite.
- Muntok White Pepper : Unrivaled purity, this pepper brings a subtle and refined heat to each dish. We like its intense civet notes.
- Sri Lanka White Pepper : Notes of musk and citrus intertwine for a balanced pepper of exceptional quality.
- Black Pepper from Tanzania : The champion of our selection, a black pepper that seduces with its freshness and its citrus notes 1 .
- Tellicherry Black Pepper : Recognized as the king of peppers, it offers an aromatic intensity that leaves a lasting impression.
- Sri Lankan Black Pepper : Strength and elegant spiciness that stand out in every culinary preparation.
- Madagascar Black Pepper : A tribute to the Malagasy land, this pepper reveals fresh flavors and a delicious spiciness.
With Arnaud Sion's world pepper box, every meal becomes a celebration of the senses. Le Comptoir de Toamasina invites you to rediscover pepper, not as a simple condiment, but as an unforgettable taste experience. Let yourself be guided by Arnaud's expertise and transform your cooking into an adventure without borders.
HOW TO USE EACH PEPPER IN THE BOX?
Here is a practical guide to making the best use of the peppers in your box in your recipes, drawing inspiration from the unique flavors that each variety can bring to your dishes:
- Cubeb Pepper : Perfect for marinades or simmered dishes, it delicately spices up red meats and sauces.
- Long Pepper : Ideal for desserts, such as applesauce or a poached pear, where it will add an original spicy touch.
- Pink Berry : It goes wonderfully with fish dishes, creamy sauces or even fruity desserts.
- Timut Berry : Use it to flavor your cocktails or seafood dishes, for a lemony and floral note.
- Sichuan Berry : Perfect for Asian dishes, it brings a unique tingling sensation and a lemony taste.
- Allspice : Incorporate it into your spicy cake preparations, compotes or meat marinades.
- Wild Madagascar Pepper : It goes well with game meats and sauced dishes, adding a wild and fruity dimension.
- Muntok White Pepper : Use in light sauces, soups and purees for a warm, unobtrusive flavor.
- Sri Lankan White Pepper : Excellent with fish and seafood, it subtly enhances without masking the flavors.
- Tanzanian Black Pepper : Ideal for steaks and grills, it brings freshness and citrus notes.
- Tellicherry Black Pepper : Perfect for robust dishes, like stews or grilled meats, for an intense, fragrant flavor.
- Sri Lankan Black Pepper : Try it on grilled vegetables or salads for a touch of elegant heat.
- Madagascar Black Pepper : It wonderfully complements pasta dishes and tomato sauces with its powerful and aromatic flavors.
Remember that pepper must be added at the end of cooking to preserve all its flavors. For the best experience, grind your peppers just before adding them to your dishes.
Go to our blog and YouTube channel to discover our recipes and travel into the world of flavors with Arnaud Sion, the creator of Comptoir de Toamasina.
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PEPPERS OR FAKE PEPPERS? WHAT'S THE DIFFERENCE?
Authentic Piper Peppers The world of spices is dominated by true Piper peppers, famous for their characteristic spiciness and their unifying component, piperine. These tropical vines rise and wrap around trees, offering clusters of berries that come in more than 600 varieties. Among these, only a handful find their place in the culinary art, thus deserving the prestigious name of pepper. Among the stars in this category are Kampot Pepper , Malabar Pepper , Penja Pepper , Karimunda Pepper , Madagascar Pepper , Phu Quoc Pepper , Long Pepper , Cubeb Pepper , and many more. 'others.
Other Peppers of the Zanthoxylum Family Beyond the Piper genus, other peppers mainly come from the Zanthoxylum botanical family. These trees, growing between 3 and 10 meters, produce berries reminiscent of small citrus fruits, a resemblance due to their belonging to the vast Rutaceae family, which also includes citrus fruits. This family offers us unique flavors such as Timur Pepper from Nepal, with notes of grapefruit, Sichuan Pepper , slightly lemony, Poivre des Cimes , with aromas of leather and mandarin, and Sansho Pepper , reminiscent of lemongrass.
Botanical Diversity of Peppers The world of peppers continues to expand with varied botanical families such as Pink Berry or Madagascar Pink Pepper (genus Schinus), Jamaican Pepper (genus Pimenta), Tasmanian Pepper (genus Lindera) , and Maniguette or Paradise Pepper (Aframomum melegueta), each bringing its exotic touch and taste nuances to the palette of spices.
SO WHY DO PEPPERS STING?
The Essence of Spicy: A Chemical Journey
Spicy, this sensation that awakens our taste buds, is orchestrated by a trio of chemical compounds present in the world of peppers.
- Piperine: The undisputed star, piperine, is the iconic chemical compound of the Piper genus, including our beloved black pepper. It is she who infuses the fiery heat into the pepper, awakening the flavors and inflaming the senses.
- Sanshools: Less known but just as intriguing, sanshools, notably alpha-hydroxy sanshool and alpha sanshool, are the artisans of Sichuan Pepper. These compounds provide subtle warmth and a unique spiciness, causing mild paresthesia, that signature numbing sensation that dances across the tongue and lips.
- Gingerol: Finally, gingerol, ginger's chemical cousin, brings its peppery and spicy touch. It is particularly present in the Pink Bay of Madagascar, these pink grains which sprinkle our pepper mixtures and awaken our dishes with a gentle and enveloping heat.
These peppers, although diverse in their botany, share a symphony of flavors that enhances our dishes and caresses our palate with a delicate heat, far from the burning heat of pepper.
- Native country
- World
- INGREDIENTS
- Peppers and Berries
- PACKAGING
- Bottle
- Preparation / Delivery
- Preparation within 24 hours - Delivery within 48 hours
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