pepper | whole | green

Our green pepper comes from the mountainous, densely forested hinterland of central Sri Lanka. In these regions, excellent teas and spices thrive on small plantations under the best climatic conditions. Green pepper has only been produced in the region since the late 20th century and is usually offered in brine or vinegar. However, these falsify the fine inherent flavour of the green pepper. Our green pepper is dehydrated immediately after harvesting, otherwise the pepper would ferment. This gives it its fresh aroma and a pleasant spiciness. Freshly ground green pepper seasons pork, chicken, seafood, fish or veal. It is a must in a real French pepper sauce. Try fresh strawberries, a ripe pineapple or mango discreetly flavoured with ground Sri Lankan green pepper - a truly exceptional taste experience.