Seasoning

It gets its name from the delightful little village of Espelette tucked away at the foot of the Basque mountains. Although it’s considered as one of the emblems of the Basque country, it was originally brought back from South America by Christopher Colombus in the 16th century. Its Protected Designation of Origin status means that all the farmers must comply with the specifications that set out the geographical area where the chilli pepper can be produced and certain rules which guarantee the quality of the chilli pepper.

Its aromas of tomato, hay and pepper are delicate and subtle, almost fleeting. Harvested between the end of August and October, the red fruit is oven-dried, where they are turned every 6 hours, then festoons of the peppers are hung outside local houses to dry out further before being ground down to a powder.

Deviliously invigorating, its spicy and fruity flavour and its warm and sharp aroma reflect the light-hearted ambience of the Basque country.

It’s a speciality of Southwestern French cuisine that you’ll find it in every dish, omelettes, salads, bread and even chocolate.

Part of the Piper capense botanical species, this pepper grows in the wild in the forests of the South Western Ethiopian highlands, at altitudes of more than 2000m.

The Manjo endogamous caste, renowned for their knowledge of the wild, were the only ones to pick this pepper and use it in their pharmacopoeia as early as the 14th century.

They were the only ones to know where to find the plants and identify the right variety. This knowledge is still handed down among the Manjo today.

After the annual harvest, this long peppercorn is traditionally dried on the hearth of local tukul homes, built out of eucalyptus wood and bamboo. This is what gives it its characteristic smoky smell and flavour.

Its intense aromas of Havana tobacco, resin and roast herbs will liven up chicken liver terrines, sweetbreads, lobster tails in citrus sauce and bitter chocolate desserts.

Its name comes from "Voa" which means fruit in Malagasy and "Tsiperifery" which is the name of the plant. It's a very rare pepper that is harvested by hand by the local Malagasy villagers from June to August.

Voatsiperifery grows in the wild in the tropical forests of South-East Madagascar. It is difficult and dangerous to pick as the creeper grows as high as 30m and the berries only grow at the top seeking the sun. The pepper's flavour has a fruity base with strong notes of burned herbs. It makes a delicious companion for all your chocolate desserts, and adds a toasty peppery kick!

White Penja pepper is considered a grand cru pepper, and it is harvested when ripe in the province of Moungo, before being dried in the sun.

All the production stages (harvesting, retting, washing, drying, sorting) are entirely carried out by hand, mainly by the experienced hands of the local village women. Penja Pepper has recently gained a global gastronomic reputation. In 2014 it became the first product of the African continent to obtain Protected Geographic Indication status (PGI).

The volcanic soils of Penja give the white pepper its fresh aromas of menthol and camphor. Crack it roughly with a mortar and pestle to release its long-lasting flavour.

White Sarawak pepper is grown in the North of Borneo in the Malaysian part of the island (Province of Sarawak). The pepper plants grow in the heart of the rainforests where the famous Borneo orangutangs live.

Sarawak pepper has been awarded Protected Geographic Indication status (PGI). The pepper is harvested from April through until September with its peak in May and June. This pepper is great with seafood dishes, such as pepper crabs and grilled dishes.