Product was successfully added to your shopping cart.
Search
Use the search box to find the product you are looking for.
Description
Details
Pepper cultivation was first introduced to Brazil in the 17th century in the Bahia region. From the 1930's onwards,
pepper was grown more intensely and exported to Europe and North America. Nowadays the three principal states where it is harvested are Para, Bahia and Espirito Santo. It is harvested from July until October.
This Belem pepper with woody aniseed flavours, will enhance all your red meat dishes. Its supple notes of camphor will enchant your pan fried vegetables.
Best ground with a pestle and mortar and sprinkled over your dishes just before serving.
Additional
Additional Information
| Country | N/A |
|---|---|
| Use By date | 5 years |
| Allergen | Allergen free |
| Ingredient | Black Belem pepper |
| Storage conditions | Keep at room temperature in a dry place |
| Aromatic footprint | Floral, Fruity, Pharmaceutical |
| Botanical genus and species | Piper nigrum |
| Intensity scale | Hot and Pungent (6/7) |
| Culture mod | Cultivated, Introduced |
| Other names | Black Belem pepper, Black Brazil pepper |
| Color | Black |
Reviews
| 
| 
| 
Terre Exotique is specialised in selecting and commercialising high quality gourmet foods.
