Our specialty peppers from Séchuan, Kampot… | Le Delas
Our pepper specialties from Séchuan, Kampot, Timur, Lampong...
Sarawak black pepper (piper nigrum) is hand-harvested in an eponymous state on the island of Borneo, Malaysia. A great classic among peppers, it combines elegance and finesse. Particularly fruity with citrus notes, it reveals a woody scent and a moderate spiciness, however well marked. Very versatile. it also enhances red meats, duck, seafood such as sea bream, bringing a signature to the recipe. Its woody note also sublimates the flavors of the cheese.
Fresh, powerful and piquant all at the same time.
This white pepper is reputed to be one of the best peppers in the world. Its aroma is unique, animal, wild with minty notes. It goes perfectly with fish and oysters, game, red meat, fruit or even a Sainte-Maure. Produced by craftsmen in Cameroon, it is the first African product to have obtained an PGI.
While very aromatic and a little spicy, long pepper has a milder flavor than black pepper. Its aromas are somewhat reminiscent of cinnamon, chocolate or liquorice. Long pepper is also often used in baking, to highlight fresh red fruits or roasted fruits, for example. It is also particularly suitable for seasoning tomatoes, courgettes as well as fish, shellfish, game and red meat.
Pepper from the Chinese region of Sechuan, Sichuan or Széchuan, also called Fagara (from the name of the Chinese tree from which it comes) is a berry with a burgundy brown color, not belonging to the classic pepper family. Very aromatic and not spicy, Sechuan Fagara pepper is particularly suitable for the most subtle seasonings: scallops, foie gras, fish... It can be used whole, roasted and stripped of its slightly bitter core. Ground at the last minute, by simply adapting a mill head to this packaging, its aromas, both lemony and woody, will reveal themselves even more.
Pepper from the Chinese region of Sechuan, Sichuan or Szechuan, also called Fagara (from the name of the Chinese tree from which it comes) is a berry with a burgundy brown color, not belonging to the classic pepper family. Very aromatic and not spicy, Sechuan Fagara pepper is particularly suitable for the most subtle seasonings: scallops, foie gras, fish... It can be used whole, roasted and stripped of its slightly bitter core. Ground at the last minute, by simply adapting a mill head to this packaging, its aromas, both lemony and woody, will reveal themselves more.
Produced from blackcurrant buds of Burgundy dried and reduced to powder, this blackcurrant pepper is perfumed, a little acid, slightly spicy but not sweet. With its purple reflections, it is of the most beautiful effect in the baskets garnished or sprinkled on the most refined dishes. To the taste, it goes very well with pigeon, eggs and chocolate but also with cheese or fish.
Sarawak pepper is a rare and aromatic variety from Malaysia, which has a unique colour and flavour with citrus and floral notes. It is perfect for red meat dishes, game, dishes in sauce, pan-fried foie gras and certain desserts. It can be crushed on white meats and seafood, and can also be used as a table pepper to add a fruity note before eating. Its delicate aroma is also excellent on a slice of fresh cheese.
Harvested in the Sumatra region of Indonesia, Lampong black pepper is considered by enthusiasts to be the best pepper in the world. The pleasant and round nose of this pepper hides a unique aromatic power in the mouth and a slight acidity that we would find in green pepper. Very strong, especially when it has just been ground, Lampong black pepper is nevertheless very easy to use; on red meats, fatty fish, marinades, white cheeses, vegetables and even fruits, chocolate desserts and jams for example. Packaged in small glass jars, Lampong black pepper keeps its power and flavors until it is used. It is recommended to grind it at the last moment, for example with our adaptable mill head.
This Sichuan pepper comes from the Zanthoxylum Piperitum pepper plant, which is native to a mountainous region in central China. It has a characteristic citrus flavour, and there are two varieties, green and red. The red berry, harvested when fully ripe, has a subtle, rich and complex flavour with woody, floral and spicy notes reminiscent of yellow lemon. Despite its pungency, it is quite versatile when used sparingly. Sichuan berries should be roasted for 2 minutes to release their flavour before being added at the end of cooking to enhance white and red meats and shellfish, and can be used in desserts such as cakes, pies, salads and crumbles, as well as with chocolate and fruit.
The black pepper of Kampot is the fruit almost matured. Powerful and subtle at the same time, there are flavors of eucalyptus and mint mainly. It agrees with all dishes, and mainly red meats.
The red pepper of Kampot is the fruit arrived at full maturity. It is then moderately spicy, but has a strong lemon flavor. It agrees with all dishes, and especially strong meats like game.
Originating from Nepal, Timut pepper (also known as Timur) delivers bold and unique citrus notes, especially grapefruit. Hand-harvested, this false pepper is prized by chefs to enhance seafood, desserts, or cocktails. Selected by Ledelas.
Culinary uses:
Perfect for enhancing fish, seafood, chocolate desserts, fresh fruits, or sweet-and-savory dishes. Also ideal for flavoring cocktails or homemade syrups.
Storage and preparation advice:
► Store in a dry, dark place
► Use ground or infused depending on the dish
► Add sparingly to avoid overpowering flavors
Tasmanian berry, commonly called Tasmanian pepper or "pepper of the natives", is harvested in the wild on the hills in the north of the eponymous island located in south-eastern Australia. It brings a rosy color to your dishes, and first fruity and woody notes with accents of blackberry, tea and juniper, then floral with a more peppery finish that is revealed over the length. It goes perfectly with your red meat or game dishes, your grilled fish, seafood or even your vinaigrettes. Its slightly sweet flavor will also surprise on a dessert!
Often described as the best pepper in the world, this PGI Kampot Pepper develops a unique flavor linked to its terroir in southern Cambodia, and its long tradition of artisanal agriculture. At different stages of maturity and processing techniques, the same plant offers distinct flavors and aromas. Full-bodied and complex, the black pepper is harvested by hand in February, in ripe clusters with dark green grains, then cleaned and dried in the sun. It reveals a fiery spiciness, with notes of chocolate, mint and eucalyptus. It goes particularly well with red meats, game, charcuterie, pasta, risotto.
Often described as the best pepper in the world, this PGI Kampot Pepper develops a unique flavor linked to its terroir in southern Cambodia, and its long tradition of artisanal agriculture. At different stages of maturity and processing techniques, the same plant offers distinct flavors and aromas. Woody and fruity, the red pepper is harvested by hand in March, ripened on the vine, then cleaned and dried in the sun. Less spicy than black pepper, it is the emblematic spice of the region. It offers notes of flowers, red fruits, dates and honey. It goes particularly well with fish, fruit salads, pears, strawberries, chocolate, cookies, jam.
Often described as the best pepper in the world, this PGI Kampot Pepper develops a unique flavor linked to its terroir in southern Cambodia, and its long tradition of artisanal agriculture. At different stages of maturity and processing techniques, the same plant offers distinct flavors and aromas. Delicate and fresh, it is harvested by hand in March, the ripe red peppercorns are soaked in water overnight. The softened skin is removed, leaving only the inner core, then dried in the sun. Slightly spicy, it reveals notes of citrus, rosemary and fresh grass. It goes particularly well with fish and shellfish, white meats, eggs, mashed potatoes and white sauces that it does not colour.
The 3 peppers (black, red and white) come from the same plant which is the pepper tree (or piper nigrum) which gives clusters of green pepper when fresh and young. And it is during the drying stage that it will turn black.
The 3 peppers (black, red and white) come from the same plant which is the pepper tree (or piper nigrum) which gives clusters of green pepper when fresh and young. To obtain red pepper, the clusters of green pepper are left on the pepper plant a little longer, until the seeds turn red/orange. And during the drying stage, it darkens a little but retains reddish notes. Also, the flavor is different from black pepper, we are more on notes of honey, gingerbread.
The 3 peppers (black, red and white) come from the same plant which is the pepper tree (or piper nigrum) which gives clusters of green pepper when fresh and young. To obtain red pepper, the clusters of green pepper are left on the pepper plant a little longer, until the seeds turn red/orange. During the drying stage, it darkens a little but retains reddish notes. Also, the flavor is different from black pepper, we are more on notes of honey, gingerbread.
As for white pepper, it is first a red pepper from which the film (skin) has been removed during the fermentation process which consists of immersing the red pepper in a barrel/barrel filled with water for 8 days and then dry it for a day in the sun. If by misfortune, said day is not very sunny, the pepper will have a café au lait colour.
Organic Fir Pepper is a spice made from the buds of the Abies Alba fir tree, hand-harvested at an altitude of 1,700 metres. The manufacturing process preserves the authentic flavours of the high mountains. The buds are dried using solar energy in traditional drying kilns, then ground in the Sahorre workshop. It is distinguished by its aromas of fir and resin, its notes of red fruit, with a slight bitterness that makes it unique. Easy to use and a distinctive green colour, it enhances meat and fish dishes and marinades. As a finishing touch, it enriches desserts, fruit sorbets or fine tarts.