This five peppercorns blend is composed of exceptional peppers and berries. Crush them over your dishes for everyday refinement. This blend includes Terre Exotique’s finest varieties: Penja white pepper (Cameroon), Penja black pepper (Cameroon), allspice (Guatemala), freeze-dried green peppercorns (Madagascar), and pink peppercorns (Madagascar)— a true world tour in five Terre Exotique products.

Caution: due to the rather oily texture of the pink peppercorn, Terre Exotique advises against putting this mixture in a mill. For best results, crush it with a mortar.

A harmonious blend of colors, intensity, and zest, accompanied by spicy and sweet notes that elevate even the simplest dishes. On the palate, the five-berry blend awakens your senses, revealing a balanced, vibrant zest.

Crush and sprinkle at the end of preparation or just before serving to preserve the aromatic complexity. Ideal for everyday refinement across meats, fish, and elegant appetizers.

• Foie gras with 5 berries: crush 2 tbsp five-berry blend, mix with salt, spread over foie gras, then pour cognac over it
• Duck breast with 5 berries: marinate duck breasts the day before with 2 tbsp crushed five-berry blend
• Smoked trout tartine: add 2 tsp ground five-peppercorn blend before serving
• Grilled flank steak: crush 1 tsp five berries, sprinkle over steak at the end of grilling
• Sea bream carpaccio: finish with a few turns (or a light crush) just before serving

This assemblage brings together five distinct peppers and berries—each selected for aromatic intensity and balance.

• Penja Pepper (Cameroon): a highly aromatic pepper grown in volcanic, fertile soils; carefully produced through manual steps from harvest to sorting
• Allspice / “Jamaica berry” (Guatemala): dried fruit of Pimenta dioica; often called “Jamaican pepper” though it is not from the genus Capsicum
• Freeze-dried green peppercorns (Madagascar): harvested before maturity; brined in Madagascar then freeze-dried in Europe to preserve organoleptic qualities
• Pink peppercorns (Madagascar): Schinus terebinthifolius, not true pepper; harvested fully ripe for powerful aromas, then hand-sorted

From the moment peppers and berries were discovered, they were blended together to vary and enhance their flavors. It is estimated that the five-berry blend was first commercially available in the 1960s.

The blend includes pink peppercorns—recognizing quality is an art. A quality pink peppercorn is shiny, perfectly round, and a vibrant pink (a sign it was harvested at peak ripeness).

Allergen: Absence

Country of origin: FRANCE

Ingredients: black pepper, white pepper, allspice, pink peppercorns, green pepper

Possible traces of allergens: celery, sesame, mustard, nuts.

Energy: 1239 kJ / 296 kcal

Fat: 2 g

of which saturates: 1 g

Carbohydrate: 69 g

of which sugars: 0.69 g

Protein: 10 g

Salt: 0.005 g