Poivres Rares spiced salt

Poivres Rares spiced salt, sea salt with three rare pepper varieties

A seasoning salt for pepper lovers: Mediterranean sea salt from Spain meets three characterful pepper varieties that together create a complex, multi-layered profile. Classic black pepper gives the familiar base heat. The resinous-savoury cubeb pepper from Indonesia brings eucalyptus notes and a long finish. Long pepper, finally, surprises with its warm, lightly sweet depth, reminiscent of nutmeg and cardamom. Made in our workshop in Klingenberg am Main.

How to use

This seasoning salt is suitable as a table spice and finishing salt for dishes with substance. Particularly good with:

• Mature cheese, hard cheese, Parmesan, Comté, Manchego
• Carpaccio, beef or venison, thinly sliced
• Steak and beef fillet, as a rub before frying or for finishing
• Fried fish, on white fish and salmon
• Cold roast, on sliced roast with a little olive oil
• Bruschetta and tomato-mozzarella, as a finishing salt
• Oven vegetables and roasted potatoes

Good to know: shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.

Recipe idea, beef fillet carpaccio with Poivres Rares

Freeze 200 g beef fillet for 30 minutes, then slice wafer-thin. Spread out on chilled plates. Drizzle with high-quality olive oil, a few drops of lemon juice over it, distribute thin Parmesan shavings. Before serving, scatter very thinly with Poivres Rares spiced salt and garnish with rocket.

At a glance

• Mediterranean sea salt with three rare pepper varieties
• Black pepper, cubeb pepper and long pepper
• Ideal with hard cheese, beef and carpaccio
• Workshop quality from Klingenberg am Main
• Without separating agents and additives, shake before use

Goes well with

For the pepper world: fresh pepper fermented with sea salt as a crisp finish, smoked black pepper for steak and game. A salt counterpart: fleur de sel or flor de sal. For braises: Förster’s braising pot.

Frequently asked questions

What are Poivres Rares?
French for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.

How do the three pepper varieties differ?
Black pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.

How do I dose the salt?
Like a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.

Is it also suitable for soups and sauces?
Yes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.