Épices de Cru Andaliman Wild Pepper Dried Chillies ” says Jaume

” says Jaume

the Bataks of North Sumatra have cultivated Andaliman as their staple pepper used in much the same way that we use black pepper everyday in the West

The nuns grow all teh produce used for their vinegars

so Cédric’s are naturally drained and aged over nine months

is aged for four years before acetification in old oak cognac barrels for a further four to five months

Épices de Cru Andaliman Wild Pepper Dried Chillies ” says JaumeIn a nutshell: This surprising and rare wild Indonesian pepper is characterized by intense lime and mandarin flavours and is ideal with fish, seafood and poultry dishes a favourite of the Bataks of North Sumatra! This surprising and rare wild Indonesian pepper has a wonderful lemon flavour and is ideal with fish, seafood and poultry dishes. Andaliman is a distant relative of the Sichuan pepper and is characterized by intense lime and mandarin