How best to enjoy your oysters?
Ideal with meat,
surprising in fruit salad, exquisite on warm goat’s cheese canapés and obviously
divine on oysters!
If you decide to eat
Oysters are best
served on a bed of seaweed or coarse sea salt, but never on ice. Ice can make the
oysters too cold, which means their full flavours are not released and it can
even be bad for your digestion!
What about the
seasoning ? Whether you are a purist or a connoisseur there are plenty of
ways to season your oysters: natural, with lemon juice, with vinegar and
shallots… And why not with PEPPER! Our Oyster
pepper. This delicate and subtle mix of 7 ground peppers will enhance the
salty seawater taste of your oysters.
How about if you
prefer them cooked:
Cooked oysters are
often preferred by those who are not connoisseurs or who are trying oysters
for the first time.
There are plenty of
ways to serve them cooked: slightly grilled in the oven or on the barbecue,
perfect with parsley and garlic butter, curry and cream sauce, or for a truly
Breton experience with a cider sauce …
Platter of oysters with
1 tablespoon of
Start by preparing your
oysters: open them then sprinkle each one with a pinch of Oyster pepper. Serve
immediately and enjoy!
to enhance all the salty aromas
Cubeb pepper gives it fruity notes
with a hint of honey, Timur berry provides fresh lemony flavours, balanced
with delicate aromas of sweet spices and fruity hints, perfect for your oysters or seafood.
6 cracked peppers to enhance salty flavours
This mix goes perfectly
with all salty flavours and is made from Voatsiperifery black pepper, Cubeb pepper,
Penja white pepper, Timur berry, Allspice.
pepper is from Madagascar, its name comes from "voa" which means fruit
and "tsiperifery" which is the name of the plant in Malagasy.
Voatsiperifery grows in the wild in the tropical forests of South-East Madagascar.
This “wild pepper” only produces fruit on young shoots.
Cubeb pepper is from
South-West India, Sumatra, Java and Borneo. It’s a small tailed pepper harvested
in Indonesia. Cubeb pepper is obtained from peppercorns harvested before fully
ripe, which are then dried and ground.
Penja pepper is the fruit of a
giant creeper: Piper nigrum. It grows up trees with rough, cracked
bark which helps it grip on and climb up often as high as four metres. It is
pollinated by the rain, which is frequent in the region of Moungo. The rich
and fertile volcanic soils of Cameroon give Penja pepper its truly remarkable
aromas and highly concentrated essential oils.
Timur is a Nepalese
berry picked from small endemic trees from the Zanthoxylum armatum
species which is part of the Rustaceae family. It grows in the wild in the
Mahabharat range between the Terai and the Pahar at altitudes of more than
Allspice is a dried
fruit. It grows on the Pimenta dioica tree which can grow up to 30 metres high. It
grows in Jamaica, Mexico and Cuba and Haiti, and has also spread to Brazil and
does Oyster pepper come from?
The story behind this mix
full of aromas
At the end of the
18th century, indulging in live oysters was all the rage. “La Cuisine
Bourgeoise” cookbook published in 1774 states that “oysters are normally
eaten raw with pepper”.
Terre Exotique wanted
to create a mix that would enhance the salty aromas of oysters and go well
with their iodine flavours…..and so Oyster pepper was born.
|voatsiperifery pepper, black pepper, white pepper, cubebe pepper,
|timur berry, allspice.
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.