Spice leaves

Reducing caloupilé flavors description to notes of curry is a mistake. Notes are much more complex, with accents of parsley, cumin, dill, bay leaf, dried lemon peel with small smoky herbal hints and lots of freshness.

These are the leaves of the tree producing the peppercorns, gently dried and reduced to powder. The fragrance is surprising. We find the same flavour as in the peppercorns, but with dominant plant notes, evoking verbena and lemon.