The pepper differs from each other with its taste and smell that you can hardly find in the pepper purchased in conventional supermarkets.
Fresh pepper
Also included are a unique green pepper, with intense pepper taste, which is gradually accompanied by tones of citrus and conifers, interconnected by flower tones. Compared to classic dried pepper, it varies significantly. These are fine and fragile, after chewing in your mouth they unleash the perfect harmony of exotic tastes. Use them or crush them in the mortar, not in the grinder.
Green campus pepper in salt flower will surprise you with an explosion of pepper taste with tones of citrus and conifers. Try to connect it with dark meat, baking and morning eggs. Fermented pepper is the king (not only) of the cold kitchen. It brings the finest taste with slightly salty grace. It can dominate vegetarian dishes, appetizers and autumn soups. For his black look, he is nicknamed Cambodian caviar.
Classic pepper
And last but not least in the set you will find classic dried pepper white and black colors, which will convince you that really quality pepper does not necessarily only burn, but it has a unique taste and smell.
Classic black pepper is a universal that is not lost in any food. Nevertheless, it is ideal to pair it mainly with dark meat, fits into vegetable salads, understands risotto and pasta and perfectly flavors soup. The ground releases the tones of eucalyptus, coffee and thyme, accompanied by the aroma of lime bark.
White pepper is a gentle but still peppery stroke of taste buds. It is obtained from fully ripe red pepper grains. After its ground, the smell of coffee, sage and cedar wood, accompanied by a fine aroma of nutmeg, grapefruit and other citrus, will develop. It is suitable for light meat, greatly supports the taste of seafood, understands with cream soups and beautifully supports cheese dishes.