Selection of pink berries and green pepper | Le Delas Rungis
Selection of pink berries and green peppercorns, in vinegar...
To flavour terrines or to make unforgettable green pepper sauce.
To flavour terrines or to make unforgettable green pepper sauce.
Pangalanes green peppercorns, from the east coast of Madagascar, are harvested by hand at an early stage, guaranteeing a green colour and a fresh aroma. After being picked, the berries are immersed in brine to stabilise their colour and add a salty note, before being carefully dried. Made from Piper nigrum, salt and citric acid, this pepper has a crunchy texture and a subtle flavour that blends perfectly with meat, fish, poultry, vegetables and even cocktails. A great option for professionals looking to add an original touch to their culinary creations.
In a gastronomic restaurant, it enters into the daily life of the cooks. In brasseries, it is the main element of a full-bodied and tasty pepper sauce. In bistronomy, it is the final touch on exceptional products... Made with 5 of the best peppers, this mix of crushed peppers becomes a real signature for all types of cuisine.
With its complex flavors, both powerful and subtle, this mix is perfectly suited for all meat, fish or vegetarian dishes. It can also be offered on the table.
Green pepper is a pepper harvested before maturity, its aromas are therefore less powerful than those of black pepper. Its flavor is sweet, slightly spicy and fragrant.
Dehydrated green pepper is often used to make marinades or dressings. It is also a popular seasoning for stuffings, terrines or exotic dishes, particularly Thai.
Dehydrated, green peppercorns can be stored for a long time and keep a frank and pleasant taste. To release all the flavors, it is advisable to crush them before use.
A sweet'n'sour condiment.
During preparation, as a final touch to the pass or in the dining room or during tasting, depending on the customer's wishes, the pepper trick is the optimal way to pepper a dish. Ground at the last minute, the pepper reveals all its flavors.
To give another dimension to this gesture, this 5-berry blend brings together 5 of the best peppers in the world. Passed through the mill, it brings complex and powerful aromas to meat, fish or even vegetarian dishes. IT can also be used as is or lightly crushed for marinades, sauces or casseroles.
The soft color and subtle flavor of pink berries, almost sweet and very fruity hide a very aromatic spice to be dosed with care. Also called chili pepper, pink peppercorns are indeed a bit pungent and bitter. Surprising, they reveal resinous aromas between pepper and juniper.
Dehydrated, pink berries from Brazil are particularly suitable for dishes in sauce, juices, broths and marinades. They then flavor vinaigrettes, grilled meats, ceviche or even tartare. They are also very suitable for giving a touch of color and originality to fruit salads.
To flavour terrines or to make unforgettable green pepper sauce.
Pepper as a condiment.
To flavour terrines or to make unforgettable green pepper sauce.
In a gastronomic restaurant, it enters into the daily life of the cooks. In breweries, it is the main element of a full-bodied and tasty pepper sauce. In bistronomy, it is the final touch on exceptional products... Made with 5 of the best peppers, this mix of crushed peppers becomes a real signature for all types of cuisine.
With its complex flavors, both powerful and subtle, this mix is perfectly suited for all meat, fish or vegetarian dishes. It can also be offered on the table.
Very aromatic, pink berries have a unique and subtle flavor, almost sweet and very fruity. However, they should be dosed precisely: also called Chile pepper, pink peppercorns are indeed very aromatic and are slightly pungent and bitter. They bring resinous aromas between pepper and juniper.
Dehydrated, pink berries from Brazil can be stored for a long time in a dry and cool place. Thus this 250g packaging can be used throughout the year through many uses: for example, poultry contées or hot broths in winter, vinaigrettes and tartars in spring, fruit or rice salads in summer or cream sauces and papillotes in the fall.