Épices de Cru Wild Peppers Kit


In a nutshell: These remarkable rare wild peppers, from distant spice islands like Sumatra and Madagascar, India and Thailand, will change your pepper palettes forever!

All these delectable Single Estate peppers can be used crushed or ground and are great to experiment with on all sort of dishes.

Tribal Black Pepper and Tribal Green Pepper are both grown from the original rootstock of wild pepper vines found in the jungle of the Periyar Tiger Reserve in Kerala. Local Tribal people who have inhabitated this area of the Cardamom Hills for a very long time still cultivate and seek out the rambling jungle vines.

Mah Kwan This rare pepper grows wild in northern Thailand. Like its close relatives, Sichuan and Sansho peppers, it has a peppery and numbing effect on the tongue but also carries a powerful and delectable mandarin flavour. Our exclusive Mah Kwan pepper grows wild in the Mae Hong Son province of northern Thailand. Harvested in late autumn then sun dried for at least one week. Known as ma can in northern Thailand where they use it as a finishing pepper with Chang Mai-style curries, noodles and meat-based salads. Try crushing it with galangal,Thai basil, chilli, fish sauce and lemon grass as a base sauce or dip for your own Thai-style dishes.

Wild Voatsiperifery Black Pepper (piper borbonense), distinguishable by its curved tail, is a truly unique wild Cubeb pepper sourced from Madagascar. Despite it's rarity, many adventurous chefs are discovering the joys of it's incredibly aromatic and complex flavour profile and using it in their recipes. 

Wild White Voatisperifery Wild White Pepper from Madagascar is a very rare and unique small tailed pepper, with a hot, woody fragrance. Great with chicken, meta, fish and even chocolate dishes,

Details 5 tins: Mah Kwan Wild Pepper (30g) + Tribal Black Pepper (60g) + Tribal Green Pepper (25g) + Voatsiperifery Wild White Pepper (50g) + Wild Voatsiperifery Pepper (40g)

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.