piment doux fume poêlée with a supreme of poultry

with a supreme of poultry

improperly called "pepper"

plus délicat que celui du poivre noir classique

In reality it is the flower buds of the cinnamon tree

piment doux fume poêlée with a supreme of poultryDescription smoked paprika Capsicum annuum Origin: Cambodia Net volumes and weights: 50ml 37g 1. 30 oz Intensity on the Scoville scale: 1 so called ''mild'' pepper (approx. 100 US) Usage tips You will use this pepper, subtly cold smoked to enhance the taste of your stews, ratatouilles, sauces, your vegetable soups, your pepper creams or your gazpachos. You will also use it with veal, poultry, pork, vegetables, rice and pasta. It will color and flavor