One of the most common questions we encounter in customer service is the real meaning of white pepper vs black pepper. While we agree they come from the same peppercorn plant, how different whole peppercorns come to be is not as clear: especially for white varieties. Black peppercorns, like Tellicherry pepper or Malabar pepper, are […]
The original quiche Lorraine doesn’t have cheese, just bacon or lardons. While we like to add a little cheese, it’s still great without!
A hardy and delicious salad without a green leaf in sight.
White pepper has never been my favourite pepper. I understand many people crave the hot, pungent bite of a well-fermented mature white pepper, and others use it for keeping white sauces white. But for years now I’ve used it in recipes from around the world only to find everything I cook has the unmistakable whiff […]
This is a very simple recipe inspired by Mrs. Li’s sausages. If you have the appropriate machine, making your own sausages should not be difficult. However, the sausage patties we propose are equally good and require a shorter cooking time.
A classic side dish, improved with a touch of French fine herbs.
The world of peppers is endlessly fascinating. This is why we spend so much time talking about it- and why we have such an expansive selection of peppers in our store. Pepper berries (Voatsiperifery and Sichuan peppercorns, among others) and their wild cousins may be the last word in spices, but sometimes it’s useful to […]
Cleaning the fridge has never tasted so good!
This classic of Singapore street food marries Indian flavors with Chinese cuisine. Chinese ingredients like soy sauce and sesame oil are the ideal compliment to Indian curry.