In a nutshell: Harvested early when still green, this wild Tribal pepper, with a gorgeous fresh herbal taste, is perfect for classic creamy pepper sauces and salad dressings.
Sourced from the same sustainable area as our black Tribal pepper. This selection is made from berries harvested when still green so that their mild herbal flavour and fresh taste can shine out. By our request, this selection is harvested particularly early so that it has a milder taste. Indian traders find this practice unusual as it yields a costly, low-weight green pepper but all agree that the taste is superior. Grown from original rootstock of wild pepper vines found in the jungle of the Periyar Tiger Reserve by local Tribal people who have inhabitated this area of the Cardamom Hills for a very long time. Today, they still cultivate and seek out the rambling jungle vines. The pepper is basicaly wild, grown around their villages on the Reserve with some cow dung and neem leaves (a natural pesticide) added around the base of the vines. We only source ours from these small villages within the boundaries of their beautiful park dedicated to the preservation of tigers, elephants, leopards, lion-tailed macaques, sambar deer and bison. In this way, they are able to derive an income from their native land without damaging the environment.
Perfect for creamy green peppercorn sauces to go with steak or fish like cod or halibut. It adds a wonderful herbal flavour to salad dressings and vegetable dishes. Blend with other peppers in your pepper mill for added depth of flavour.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.