MADURA Island (Indonesia) - Brown corns endowed with a small tail. A bouquet of camphor, softly acidic and balsamic. Very pleasant on the palate, with menthol and lemony flavours close to those of eucalyptus and essence of niaouli. It is possible to discern an original touch of lavender and rosemary. A very fresh pepper. This pepper is very rare.

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East of JAVA (Indonesia) - Very surprising pepper, even spectacular ... a long catkin dark brown in colour with a strong woody bouquet, spicy (cinnamon), hints of liquorice and aniseed, and fruity. Highly perfumed with sugary floral notes. A fine spice of rich harmonies.

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SUMATRA (Indonesia) - Dark brown peppercorns. Pleasant bouquet of brioche and notes of wood, leather and cloves. An elegant acidity reminiscent of green pepper. Aromatic explosion on the palate of great force. This is possibly the best pepper in the world.

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MALABAR Coast (India) - The ancester of all peppers. Brown-black corns. A very fine bouquet with a pleasant acidity, of woody and fruity aromas. Warm on the palate with musk, smoke and burnt wood notes which persist in the mouth. A great pepper.

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MALABAR Coast (India) - Large dark brown corns. A spicy, woody bouquet. Good length on the palate. Presence of very fresh notes, citrus and resin. A very agreeable pepper and elegant.

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NOSY BE Region (Madagascar) - Small black crumpled peppercorns. Extremely aromatic with notes of brioche, pine-nuts and marshmallow balanced by fresh notes of acid-green fuits. Rich in essential oils and resin. A marvellous pepper: A great success.

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North of BORNEO (Malaisia).

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North of BORNEO (Malaisia)

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BANGKA Island in south-East of SUMATRA (Indonesia) - Brown peppercorns. A pepper, rich with essential oils. Lively bouquet, slightly tingling, very woody with subtle fragrances. Very long development on the palate. An original pepper.

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KERALA (India) - Peppercorns of a darker colour, closer to light brown than cream. An astonishingly fresh bouquet for a white pepper, in an unusual register. Notes of resin, cedar, light spiciness and a surprising presence of the zest of mandarine. Very present on the palate without aggression. A long finish. This is most certainly a great pepper.

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SRI LANKA - Black peppercorns. A pepper, rich with essential oils. Lively bouquet, slightly tingling, very woody with subtle fragrances. Very long development on the palate. An original pepper.

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MOUNGO (Cameroon)- Cream peppercorns with a powerful aroma. A slightly perturbing odeur of game, mixed with hints of fish, sulphur and light acidity. Surprising elegance on the palate, powerful without exess, beautifully balanced. An exceptionnal pepper.

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(Madagascar)

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(India)

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(Madagascar)

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(Tasmania)

Dried berries, which resemble black pepper grains in size and colour. The powdered leaves also can be used.

Of the related dorrigo pepper (Tasmannia stipitata), the dried and ground leaves are used. In contrast, T. insipida has no culinary value.

When eaten pure, the berries have a sweet taste in the first second only, followed by intensive pungency which again does not last very long, but gives way to a strange sensation of numbness, similar to water pepper and sichuan pepper. See also negro pepper about hot spices in general.

Dorrigo pepper leaves and the leaves of Tasmanian pepper have a similar, pungent taste, without any trace of sweetness. They also share the tongue-numbing power that Chinese cooks are so fond of in their spice Sichuan pepper.

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