Discovery Box “Peppers, Bays and Salts”, Cardboard Box of 14 Vials

A world tour of flavors!

Travel across continents with our “Peppers, Berries and Salts” Discovery Box! Each vial takes you to a new country: from the black pepper of Malabar 🌍, to the pink bay of Madagascar 🌺, without forgetting the blue salt of Persia 💙. These 14 vials are an invitation to explore unique flavors and transform each dish into a work of culinary art.

Perfect pairings for every dish

Whether you are an experienced chef or a passionate amateur, this box is your ally to enhance your recipes. Use Timut pepper for delicately flavored fish, or smoked salt for a touch of character on your grilled meats. Pairing suggestions are included to inspire and guide you in your taste experiences.

An ideal gift for gourmets

Looking for the perfect gift for an epicurean friend or cooking-loving family member? Do not search anymore ! This elegant and refined box is the ideal present for all occasions, offering an unforgettable sensory experience.

“PEPPER, BAY AND SALT” DISCOVERY BOX: Himalayan pink, Persian blue, Hawaiian-style black pearl, Hawaiian-style red pearl, Cyprus black, smoked and Camargue fleur de sel salts; Rose berry, Sichuan pepper, Tellichery black pepper, Muntok white pepper, green pepper, Voatsiperifery wild pepper, red Kampot pepper), Cardboard box of 14 vials (14 g, 14 g, 15 g, 17 g, 8 g, 16g, 12g; 3g, 2g, 6g, 7g, 4g, 6g, 7g)

1. PINK BERRIES OF MADAGASCAR
2. Sichuan pepper (may contain thorns)
3. TELLICHÉRY BLACK PEPPER
4. MUNTOK WHITE PEPPER
5. GRAIN GREEN PEPPER CONTAINS SULPHITES
6.VOATSIPERIFERY WILD PEPPER
7. RED KAMPOT PEPPER
8. PINK PEARL HIMALAYAN SALT: rock salt crystals from Pakistan.
9. PERSIAN SAPPHIRE BLUE SALT: rock salt crystals from Iran.
10. HAIWAIAN STYLE BLACK PEARL SALT: Solar-evaporated natural sea salt combined with activated charcoal
11. HAWAIIAN STYLE RED PEARL SALT: Natural sea salt evaporated with solar energy, combined with red mineral clay
12 . BLACK CYPRUS SALT: Sea salt flakes mixed with vegetable activated carbon.
13. SMOKED SALT: unrefined sea salt from the salt marshes of the Mediterranean Sea smoked with beech wood.
14. FLEUR DE SALT FROM CAMARGUE
Possible traces of nuts, mustard, sesame, soy.

Average nutritional values ​​for 100 g of product:
1. PINK BERRIES OF MADAGASCAR: NS
2. Sichuan pepper (may contain thorns): NS
3. TELICHERY BLACK PEPPER: NS
4. MUNTOK WHITE PEPPER: NS
5. GRAIN GREEN PEPPER CONTAINS SULPHITES: NS
6.VOATSIPERIFERY WILD PEPPER: NS
7. RED KAMPOT PEPPER: NS
8. PINK PEARL HIMALAYAN SALT: NS
9. PERSIAN SAPPHIRE BLUE SALT: NS
10. HAIWAIAN STYLE BLACK PEARL SALT: Energy: 0 KJ / 0 kcal; Fats: 0 g including saturated fatty acids: 0 g, carbohydrates: 0 g including sugars 0 g, proteins: 0 g, salt: 72.20 g.
11. HAWAIIAN STYLE RED PEARL SALT: Energy: 0 KJ / 0 kcal; Fats: 0 g including saturated fatty acids: 0 g, carbohydrates: 0 g including sugars 0 g, proteins: 0 g, salt: 89.75 g.
12. BLACK CYPRUS SALT: Energy: 0 KJ / 0 kcal; Fats: 0 g including saturated fatty acids: 0 g, carbohydrates: 0 g including sugars 0 g, proteins: 0 g, salt: 72.20 g.
13. SMOKED SALT: NS
14. FLEUR DE SALT FROM CAMARGUE: NS

1. MADAGASCAR PINK BERRIES: Use to finish flavoring fish, shellfish, white meats, salads, terrines, fresh goat cheese and desserts made with exotic fruits or chocolate.
2. Sichuan pepper (may contain thorns): To finish flavoring fish, white meats, duck, sweet and savory dishes, salads, desserts made with fresh fruit or chocolate, etc.
3. TELLICHERRY BLACK PEPPER: Use Tellicherry only in the mill, always freshly ground. It goes well with all types of meat, Can also be used as a universal pepper.
4. WHITE PEPPER FROM MUNTOK: To grind or crush at the last minute to finish flavoring white fish, shellfish, poultry, veal, fresh foie gras, soups, soups, broths, soups, Fried eggs, melon and white sauces.
5. GRAIN GREEN PEPPER: Essential in the famous sauce that goes wonderfully with entrecôte or filet mignon, green pepper can also be used in the preparation of duck breast and gives pep to homemade mashed potatoes. It is used in particular in terrines for its finesse but it can season all preparations such as game, duck and poultry dishes. A high quality pepper.
6. VOATSIPERIFERY WILD PEPPER: Grind or crush at the last minute to add flavor to red meats, white meats, foie gras, cheeses, desserts, etc.
7. RED KAMPOT PEPPER: Use freshly ground red Kampot pepper or, even better, freshly mortared to bring out its aroma perfectly.
Ideal with meat, poultry and fish.
8. PINK PEARL HIMALAYAN SALT: This extremely fine rock salt is studded with delicate pink crystals. It brings a touch of exotic extravagance to your everyday kitchen.
9. PERSIAN SAPPHIRE BLUE SALT: Persian Sapphire Blue Salt is a rock salt studded with deep blue crystals. It brings a touch of exotic extravagance to your everyday kitchen.
10. HAIWAIAN STYLE BLACK PEARL SALT: “Hawaiian style Black Pearl salt” owes its unusual color to the activated charcoal present in its composition. Imbued with the benefits of the Pacific Ocean, its satiny texture brings a grain of extravagance to your table.
11. HAWAIIAN STYLE RED PEARL SALT: The presence of red mineral clay gives “Hawaiian Style Red Pearl Salt” its unique color and delicate notes of toasted hazelnut.
12 . BLACK CYPRUS SALT: The breathtaking structure of its crystals gives Pyramide black salt from Cyprus a remarkable crispiness. Its black color brings an unusual decorative touch. It is used as a finish like a fleur de sel, especially on raw vegetables, seafood and fish.
13. SMOKED SALT: Partially smoked over a beech wood fire, it gives a unique “smoked” note to raw vegetables, meat and fish. Ideal with salmon steaks.