Organic coloured peppercorns

A blend of black, white, pink and green peppers adds a bright, versatile flavour to plant-based dishes. Each type of pepper has its own unique characteristics:
black pepper gives a spicy and earthy flavour, white pepper is milder, pink pepper is slightly sweeter and green pepper has a fresh herbal flavour. This mixture can be used to flavour soups, stews, roasted vegetables, salad dressings or wok dishes. It goes particularly well with vegan sauces such as those made from cashew nut or sesame paste, giving them depth without overpowering the main flavour. It also works well with lentils, tofu and cereals, bringing out the natural flavour of the vegetable ingredients and giving dishes an aromatic and pleasing flavour profile.