Piper nigrum, Citrus aurantium
A mixture of spices that blends the aroma of black pepper with the appealing colour of orange peel: the sunny flavour of pepper with its characteristic spiciness with a base of fresh citrus notes.
A nice mixture of spices containing pepper, salt, orange peel, red pepper and citrus.
– Pepper with orange should be kept in a cool and dry place, away from sunlight, in a sealed container. In this way, it will retain its aroma for 6-12 months.
– The mixture of pepper with orange contains a little salt. It is therefore advisable to reduce the amount of salt in the dish.
– The fruity and delicious aroma of pepper with orange remains untouched if it is not heated too long or at too high a temperature. It is recommended to season hot dishes in the last 5 minutes of cooking. It should not boil, only simmer.
– Pepper with orange is an excellent table spice. It is sprinkled over a dish immediately before serving.
– Pepper with orange goes perfectly with basil, tarragon, lavender, laurel and rosemary.
– Advice: it is especially tasty with steaks or when sautéing. Or on potatoes in a pan, and even on exotic fruit.
The word orange originates from the Tamil language, the ancient culture of southern India. Black pepper also originates from southern India. So why not blend the two flavours? Result: a summer blend with a refined fruity orange flavour. A pinch of salt additionally emphasises the sour flavour of the fruit and orange peel. And black pepper gives this combination a warmth that is reminiscent of the southern regions of Europe. The combination of orange peel and black pepper has a long tradition in China: this mixture is used there for seasoning duck.
