Poivre des Cimes

Saveurs du Cachemire

We sell this North Vietnamese pepper under it’s French name, “Poivre des Cimes,” which literally means “pepper of the tips.” Its Latin name is zanthoxylum rhetsa, a piece of information to which you may well be indifferent unless you’re an impassioned botanist, but bear with us – zanthoxylum rhetsa also refers to more than one hundred varieties of Szechuan pepper. Like its more famous kin, Poivre des Cimes leaves a tingling, almost numbing sensation on your lips and tongue, although it is comparatively less aggressive and much more fruity. The name “pepper of the tips” derives from the fact that the bunches of fruit grow to a proud height of 6-12 meters. 

Arnaud has been working with the family and his long-time friend and business partner for over ten years now; his Poivre de Cimes has always been and still is of outstanding quality.

Slightly anesthetic with fruity notes reminiscent of tangerine. Pleasantly bitter and fresh, the smell is bound to make your mouth water.

25g packet

7,50 

(€300.00 per 1kg)

Idea

Crushed in a mortar or pepper mill, Poivre des Cimes goes well with all meats and fish, just like regular pepper. Very important: Don’t stew or cook it but sprinkle it over your finished dish at the end.

Also super delicious on good bread with butter and sliced radishes or with thinly sliced black radish.

If you’re looking for a real flavour sensation, try it with melon, especially sweet summery watermelon. Nonetheless, this little gem also tastes wonderful in salad dressings or in combination with tomatoes.

Cooked along in broths or stews it provides an invigorating fruity note with that slight anesthetic tickle on the tip of your tongue. Try it once and you won’t want to do without it!

Saveurs du Cachemire
Arnaud Lory, a backpacker at heart, founded his small spice shop "Les Saveurs du Cachemire" back in 2004. He had originally gone to India to buy wool; once there, he promptly fell in love with spices on his first visit to the market. Arnaud spent the following three weeks dipping his hands into crocus blossoms during the annual saffron harvest. Ever since then, he has made sure to spend at least several months per year away from his native France, always on the lookout for new spices in places such as India, Burkina Faso, Vietnam and Pakistan. Arnaud works exclusively and directly with small producers whose harvest and cultivation respect the ecosystems of the country and their natural balance. Of course, his assortment includes not only exotic spices, but also products from small farmers in his homeland, for example green anise, cumin, yellow and black mustard seeds or pimento espelette. In his French atelier, seeds, powders and other dried berries are packed in environmentally friendly, biodegradable cartons and shipped off to some of France’s most renowned restaurants.