La Grande Épicerie de Paris

La Grande Épicerie Malabar pepper

La Grande Épicerie Malabar Pepper

The Malabar Coast: The historic birthplace of pepper

The first pepper cultivation goes back to the state of Kerala, which is located on the Indian Malabar Coast. The origins of pepper can therefore be traced back to India. Its name comes from Sanskrit (an Indo-European language): "Pippali", which gradually evolved into "pepper".

The aromas of black Malabar pepper:

With its sweet, roasted and woody undertones, black Malabar pepper offers a delightful taste experience. Its subtle acidity gives it a refreshing note, so that you can fully enjoy its unmistakable aroma. Black Malabar pepper offers a perfect balance between sweetness and spiciness, making it an ideal spice.

Some culinary uses for black Malabar pepper:
Black Malabar pepper goes well with red meat, sweet and spicy dishes and vegetable pies. It also refines dessert recipes. Experiment with the fascinating combination of black Malabar pepper and chocolate or red fruits.

About the producer:

La Grande Épicerie de Paris is known for its dedication to quality and its pursuit of offering the finest French and international delicacies. Their Nonnettes à la confiture d'abricot are made in collaboration with selected artisans who cultivate and further develop traditional methods.

The production of these gingerbread cookies is led by Catherine, an experienced producer who has a deep understanding of the importance of artisanal production and the preservation of cultural heritage. By combining traditional know-how and a modern approach to taste diversity, La Grande Épicerie de Paris makes a valuable contribution to French patisserie art.

Storage: Store in a cool and dry place, protected from direct sunlight.

Contact:
La Grande Épicerie de Paris
38 Rue de Sèvres
75007 Paris
France