Selection of white or black peppers, crushed, mignonettes, grains...

Gray pepper is actually the name given to a quality of black pepper left in its envelope and barely washed. It has a very fine taste but more powerful than white pepper. It is perfect on a grill, ground or crushed at the last minute.

For white sauces, creams and for seasoning poultry.

Table pepper, or for seasoning white sauces, crèmes and poultry.

This black pepper has a fine, balanced flavour, more powerful than white pepper. It goes perfectly with grilled meats, fish and vegetables.

Between peppercorns and ground pepper.

This cracked black pepper diffuses its aroma more quickly than whole peppercorns and more distinctly than ground pepper, offering an intense and balanced flavor. With woody, spicy notes, it enhances a wide range of dishes. Packaged in a 1 kg bag, it is perfectly suited for professional kitchens. Culinary uses: Perfect for pepper sauces, stews, broths, and grilled dishes. Can also be served on the table as a refined seasoning option. Storage and preparation advice: ► Store in a cool, dry place away from light ► Reseal tightly after each use to preserve freshness ► Use sparingly for a balanced seasoning

Between black and white pepper.