A special spice from the tropical forests of India.
You will definitely recognize wild Assam pepper by the special appearance of its grains, which look like small berries.
Look for it to enjoy its smoky flavor and lemony aftertaste, a combination that sets it apart from other peppers and leaves your palate completely satisfied!
It can take off simple dishes such as boiled or roasted vegetables and legumes but also meat or fish, especially lamb and salmon!
Tip: Break a few grains and use them for your vegetable stock!
Grams: 50gr.
The Tarragon is a perennial herbaceous shrub that originates from Eastern Europe.
It is used in salads, sauces, white and red meat, fish, eggs, ice cream, salads, etc.
Its leaves are added to soups for flavoring.
Finally, it is recommended to flavor vinegar and mustard.
Tip: Try to add a few leaves in the jar with your sun-dried tomatoes.
A legend from the 17th century says that the King of Portugal, at the altar of healthy trade relations with India and Europe, banned the importation of Kubemba pepper from Java, Indonesia.
No one knows if it is actually a myth or reality, however it could explain the elimination of the use of Qubeba and the increase in the use of black pepper during the 16th century.
Kubeba grains are harvested before they are ripe and each one has a small stalk at its base.
A favorite pepper of chefs and gourmet kitchens with a mild pungency and a flavor reminiscent of something between pepper and spice.
Its refined taste goes perfectly with meat and vegetables and is ideal for Asian, Indian and even Chinese cuisine!
