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Discover our organic peppers and berries: black, white and green pepper, and great terroirs selected with high standards to enhance your cooking.
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Peppers
Organic White Pepper - 50g
Organic White pepper
Peppers
Organic 5 berries - 30g
Pepper - Pink Peppercorn - Black Pepper - Organic White pepper - Organic Green pepper
Provence d’Antan organic peppers invite you to rediscover an essential ingredient in cooking through its terroirs, colours and nuances. Black pepper, white pepper, green pepper, Kampot pepper or pink berries: each has a different personality, sometimes woody, fresh, delicate, floral or more intense.
Selected with high standards and sourced from organic agriculture when specified by the reference, our peppers accompany meats, fish, vegetables, sauces and everyday recipes. A collection designed for those who love to grind, taste, compare and give each dish that final touch that changes everything.
We like to consider pepper in the same way as we consider a tea or a plant: by paying attention to its origin, its terroir and the way it has been harvested and prepared.
Behind a peppercorn lies a climate, a soil, a degree of maturity and know-how.
This is why our selection does not seek only power. It seeks personality.
A pepper can be lively without being brutal, delicate without being discreet, woody, botanical, almost floral, or develop beautiful length on the palate.
This diversity makes it possible to move beyond using the grinder simply “to add pepper” and to truly begin cooking with pepper.
Black pepper (Piper nigrum) is certainly the most familiar pepper in our kitchens.
Its assertive character and nuances that vary according to its terroir make it a particularly versatile companion: meats, vegetables, sauces, marinades, eggs or simply a few turns of the grinder as a finishing touch.
White pepper (Piper nigrum) comes from berries that have reached maturity and whose outer husk has been removed.
Its expression is generally more delicate than that of black pepper, with woody and lightly musky nuances.
It naturally finds its place with fish, shellfish and light-coloured sauces. The organic white pepper currently offered by Provence d’Antan is presented as hulled and then sun-dried.
Green pepper (Piper nigrum) corresponds to a berry harvested before full maturity.
It is distinguished by a fresher, more botanical expression. Provence d’Antan notably recommends it with sauces and pâtés.
Pink berries are often associated with peppers because of their culinary use and shape, but they belong to another botanical family.
They bring colour, finesse and character to fish, vegetables, salads, cheeses or festive plates.
An organic black pepper is an excellent base: versatile, it accompanies vegetables, meats and sauces alike.
White pepper allows you to work with greater finesse and remains visually discreet in a light-coloured sauce.
Green pepper is particularly interesting when looking for a fresh and botanical expression.
Pink berries make it possible to work on both taste and presentation.
Choose a pepper identified by its origin, such as Kampot pepper, in order to discover the influence of terroir on the profile of the peppercorn.
Not all peppers are alike.
Like wine, coffee or tea, the growing environment influences the personality of the product: climate, soil, berry maturity, harvesting and drying all contribute to the final result.
Choosing a terroir pepper therefore makes it possible to go beyond the simple notion of “spiciness” and look for a particular flavour signature.
This is the approach we wish to defend at Provence d’Antan: knowing what you put in your grinder and taking the time to appreciate its nuances.
Pepper can be incorporated into a marinade or seasoning intended for vegetables, meats and other preparations.
For very intense cooking, however, it is best to avoid letting a very fine grind burn.
In a sauce or slow-cooked dish, pepper contributes to building the flavour profile of the recipe.
A few turns of the grinder just before serving help preserve more liveliness.
Whenever possible, choose whole peppercorns and grind them at the last moment.
You can also play with the grind: fine for even integration, coarser for a more pronounced presence on the palate.
A few freshly ground peppercorns can bring an interesting contrast to ripe strawberries.
Burrata, a few tomatoes, a drizzle of olive oil and freshly ground pepper: few ingredients, but each one should be chosen with care.
Its finesse accompanies delicate flesh without systematically overpowering it.
A classic way to place pepper at the centre of the recipe rather than considering it a simple seasoning.
A few lightly crushed berries bring a colourful and delicate touch to a platter or fresh cheese.
Peppercorns should be stored in a properly closed container, away from light, heat and humidity.
In particular, avoid leaving your grinder just above the cooking hobs or pouring the peppercorns directly over a steaming pan.
Stored whole and then ground at the moment of tasting, pepper retains its full personality for longer.
Pepper is a spice of travel.
Depending on the reference, terroirs may vary. At Provence d’Antan, we prefer to highlight the real origin of a pepper when it is known, rather than suggest that a tropical spice is grown in Provence.
Our approach is based on the selection of quality products and great origins. Provence d’Antan also states that it works with producers and defends fair remuneration for the actors in its supply chains.
Our selections and compositions are elaborated with care in France, while respecting the identity and original terroir of each spice.
Provence d’Antan organic peppers bring together varieties with character, such as black pepper, white pepper, green pepper, Kampot pepper, pink berries and 5-berry blends. Ground at the last moment, incorporated into a marinade or added as a finishing touch, they bring intensity, relief and precision to meats, fish, vegetables, sauces and everyday recipes.
Organic pepper is pepper sourced from organic agriculture and grown according to a regulated set of specifications.
It may be black pepper, white pepper, green pepper, Kampot pepper or blends combining several peppers and berries. At Provence d’Antan, organic peppers are selected to bring taste, intensity and character to everyday recipes.
Black pepper is generally the most powerful, with warm, woody and spicy notes.
White pepper offers a finer, softer and more discreet presence, ideal for light-coloured sauces or delicate dishes. Green pepper has a fresher, more botanical character and pairs very well with sauces, marinades, fish and meats.
For red meats, black pepper is often the most suitable, as it brings intensity and relief.
For poultry or white meats, white pepper or a 5-berry blend can offer a finer or more colourful touch. Green pepper is interesting in creamy sauces or marinades.
For fish, white pepper is often appreciated for its finesse and discretion.
Green pepper can also bring a fresh and botanical touch. A 5-berry blend may suit grilled fish, carpaccios or more creative recipes, provided it is used lightly.
Roasted, grilled or pan-fried vegetables pair very well with black pepper, green pepper or 5-berry blends.
Black pepper brings character to potatoes, squash, carrots, mushrooms and aubergines. Green pepper gives a fresher touch to summer vegetables, while pink berries bring a fruitier note.
Kampot pepper is a renowned pepper from Cambodia, appreciated for its depth and expressive flavour profile.
It may present warm, fruity, woody or floral notes depending on the variety and preparation. It is a pepper with character, best used as a finishing touch to preserve all its finesse.
A 5-berry blend generally combines several complementary peppers and berries, such as black pepper, white pepper, green pepper, pink berries and sometimes a touch of chilli depending on the recipe.
This type of blend makes it possible to obtain a more complex base, at once spicy, fruity, colourful and warm. The Provence d’Antan page notably offers a 5-berry product with black pepper, white pepper, green pepper, chilli and pink berries.
Pink berries are not pepper in the strict sense, but they are often used in pepper blends for their colour, fruity softness and light intensity.
They bring a more delicate and decorative touch, very pleasant on fish, vegetables, fresh cheeses, salads or sweet-and-savoury recipes.
Yes, grinding pepper at the last moment helps preserve more of its intensity and precision on the palate.
Freshly ground pepper offers a livelier sensation than pepper that has already been ground for a long time. For whole peppers or 5-berry blends, using a grinder is ideal.
Yes, pepper can be used during cooking, but it may lose some of its finesse when heated for a long time.
To preserve its relief, you can add part of it during cooking, then complete with a finishing touch. Slow-cooked dishes, sauces, marinades and grilled dishes support pepper well, provided it is added with measure.
Dosage depends on the dish, the type of pepper and each person’s sensitivity.
Black pepper and Kampot pepper can be more intense, while white pepper or pink berries may seem more delicate. It is recommended to start with a small quantity, then adjust gradually after tasting.
Organic pepper can be mild, fresh, spicy, woody or fruitier depending on its variety.
Black pepper is often more powerful, white pepper finer, green pepper more botanical and pink berries softer in perception. The character of pepper also depends on its grind, freshness and the quantity used.
Yes, certain peppers can be used in sweet-and-savoury recipes or even in desserts.
Pink berries, black pepper or Kampot pepper can accompany red fruits, chocolate, pineapple, pear or citrus fruits. The dosage should remain light in order to bring relief without dominating the recipe.
Organic peppers should be stored in a dry place, away from light, heat and humidity.
It is preferable to keep them whole whenever possible, then grind them at the moment of use. A tightly closed jar helps preserve their intensity and balance on the palate.
Organic peppers are suitable for many recipes, but each variety has its ideal use.
Black pepper is very versatile, white pepper suits delicate dishes, green pepper brings freshness, Kampot pepper lends itself to more refined finishing touches, and 5-berry blends offer a colourful and expressive touch.
Choosing Provence d’Antan organic peppers means favouring peppers with character, selected for their taste, intensity and balance.
It also means choosing a house attentive to ingredient quality, respect for taste, respect for the environment and fair remuneration for producers as well as partners throughout the supply chain, thanks to internal charters followed with care and high standards.
