Pepper: The King of Spices! We designed this set as an introduction to the discovery of pepper. Pepper comes in 4 colors The real difference between each pepper color is the maturity at which it is harvested. Green Pepper Green pepper is harvested once the cluster is formed, before maturity, offering fresh and citrusy notes. Black Pepper Black pepper is picked just at maturity and then sun-dried. It’s the micro-fermentation that gives it its color and wrinkled appearance. Its aromas are spicy and intense. Red Pepper Red pepper is harvested at optimal maturity, and the clusters are dried alternately between shade and sunlight. White Pepper White pepper is picked at optimal maturity when the cluster is orange in color, and its pericarp is removed through retting before it is sun-dried. Pepper Specialties In constant search for new flavors, we have created pepper blends that will find a place on your table. Berries of the World According to the official classification established in the 18th century and stabilized by the Swedish naturalist Linnaeus, only the fruits of Piper, in various species, have the right to the name "pepper." However, the "ethnobotanist" viewpoint broadens the definition to include spicy and peppery berries that can be crushed and used in cooking. How to use pepper in cooking? For the best tasting experience, it's important to use whole peppercorns, freshly ground at the last moment. Here are a few possible uses: • Roasted Langoustines with Timur Berry • Grilled Turbot Fillet with Green Pepper • Three Pepper Sauce • Chocolate Tartlets with Batak Berries • Tarte Tropézienne with Red Szechuan Berry • Apricot Charlotte with Red Kampot Pepper • Mackerel Rillettes with Vigneron Pepper • Chocolate Palet with Voatsiperifery Pepper Ganache • Mackerel Fillets with Cracked Smoked Black Pepper and Sweet Potato Purée To learn more Learn more about the 4 colors of pepper Learn more about berries of