A fabulous aroma suitable not only...
Sea salt Flor de Sal - with three different peppers. Preferably to be used at the table when dining.
Highly aromatic black pepper that has been cold-smoked over fine beech smoke for several days. Fruity-hot spiciness with an intense smoky note.The cold-smoking process preserves the characteristic properties of the pepper and they form a delicious combination with the beech smoke.When the pepper is ground, this distinctive combination comes into its own.
Sea salt Flor de Sal - with dried tomato. Preferably to be used at the table when dining.
Black pepper with a pleasant, strong spiciness and a hint of mint and eucalyptus.The Kampot pepper is named after the province in Cambodia where it comes from. It is one of the best peppers in the world.Traditional, labour-intensive cultivation by hand, without the use of artificial fertilisers and pesticides. Handpicked.
Deliciously intense hot pepper seeds.Hotter than other pepper varieties.Obtained from fully ripe orange / reddish pepper fruits from which the outer shell and pulp have been removed - this also gives the seeds their smooth character.
Sea salt Flor de Sal - with mallorquin hot paprika cirereta and a little parsley. Preferably to be used at the table when dining.
Intensely fruity tiger pepper from a protected nature reserve in the highlands of the Malabar Coast in south-west India. Hand-picked and sun-dried.Particularly high content of essential oils and therefore particularly strong in aroma.A special taste experience when freshly ground.
Sea salt Flor de Sal - with lemon. Preferably to be used at the table when dining.
Seasalt Flor de Sal - pure. Preferably used at the table when dining. From Menorca. Flor de Fornells.
Seasalt - pure. From Menorca. Without any additions from the salines from Fornells.