Origin and Production
"CITRUS NOTE FOR FISH, VEGETABLES AND LIGHT SAUCES".
For this lemon pepper, whole white peppercorns from Sri Lanka are refined with lemon oil and turmeric. The white pepper forms the clear, warm base, while lemon oil adds a distinct citrus note. Turmeric rounds off the blend visually and in terms of taste.
Taste and Aroma
The taste is peppery, citrusy and slightly earthy. White pepper brings a warm, clear spiciness, while lemon oil provides a bright, fruity note. Turmeric adds a mild, slightly tart depth and gives the lemon pepper its characteristic color.
Application
Ideal for fish, seafood, poultry, vegetables, salads, light sauces, potatoes, rice dishes, herb quark, dips and marinades.
It is best to freshly grind the lemon pepper or lightly crush it in a mortar. It goes particularly well with salmon, prawns, chicken, roasted vegetables, asparagus, courgettes, yoghurt dips and lemon butter.
Worth Knowing
Lemon pepper combines the clear spiciness of white pepper with a fruity citrus note. Thanks to the whole peppercorns, the aroma is retained longer and develops particularly well when freshly ground.
White pepper comes from ripe peppercorns, from which the outer fruit skin is removed. This makes it a little clearer and more direct than black pepper and goes particularly well with light dishes, fish, vegetables and sauces.
Ingredients
White Sri Lanka pepper, turmeric, lemon oil.
