1. Penja White Pepper: The Pepper plant is a creeper, which grows on a support. When the berries are ripe, they are dried in the sun and become white pepper. White Pepper is the finest and most subtle of the tree, only picked at perfect maturity. It is then washed and rinsed for several days in running water. After this, the grains shed their spicy, black skins leaving just the heart of the peppercorn. When they have been dried in the sun they are graded by hand to leave only the finest peppercorns. One tin. 2. Fleur de Sel is the nectar of salt marshes. It is formed at the surface of clay basis when the water evaporates through the combined action of sun and wind. The purity of this salt is exceptional. The salt is not harvested it is picked. Origin: this fleur de Sel from Madagascar is from the salted marshes of Ifaty. Its whiteness, purity and flavor are the result of the work of artisans. Culinary uses: flavored with white Italian truffles, it's a marvel. The scent is beyond compare, and intoxicating. It will enhace an omelet, flavor Coquilles St Jacques (especially ceviche style), lovely on veal or on a fresh Chevre cheese. Ingredients: Fleur de sel 96%, Italian white truffles 3%, flavoring 1%. 3. Fleur de Sel with Grilled Spices From: Madagascar, Ifaty. It is 100% natural and guaranteed not to contain any additives. It is excellent for the health because it is rich in magnesium and calcium. Enhances flavor of all your dishes. 4. Kerex Fleur de Sel from Madagascar with Chili chillies Espelette chili pepper 3.2 oz Fleur de Sel with Espelette Chili pepper From: Madagascar, Ifaty. It is 100% natural and guaranteed not to contain any additives. It is excellent for the health because it is rich in magnesium and calcium. Enhances flavor of all your dishes. 5. The word Curry comes from the Tamil 'Kari' and was introduced by the British colonists in India. It refers to a mix of spices of which the composition varies
