Oyster pepper

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 them raw: 

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 pepper

Ingredients

12 oysters;

1 tablespoon of Oyster pepper.

Method

Start by preparing your oysters: open them then sprinkle each one with a pinch of Oyster pepper. Serve immediately and enjoy!

Strong notes 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.

7 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 and, Passion berry.

Voatsiperifery black 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 2,000m.

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 Guatemala.

Passion berry is grown in Africa, mainly in Ethiopia. It thrives in the sun and grows in vegetable gardens on the Ruta chalepensis plant. This bush grows to about 1.5 metres high at altitudes of around 2,000m. The leaves from the Ruta chalepensis bush have very strong and sweet aromas.

Where 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.