What spices for foie gras? What pepper for foie gras?
Foie gras is a dish that readily accepts spices. Whether it’s spices, herbs or peppers, they will go wonderfully with your foie gras. The foie gras must nevertheless remain the centerpiece of your creation, the spices or peppers will add a little fragrant and delicate touch. It will be advisable to dose delicately and not to combine spices that are too powerful.
Peppers: There is a whole range of good peppers that will go well with foie gras. You can play with different ripenesses: green pepper for a fresh and herbaceous note, black or yellow pepper for strength and fragrance, or sweetness with red pepper. All renowned, vintage peppers will go perfectly. Here we have a list of quality peppers. Kampot pepper or our Yupanqui pepper is recommended.
You can try fake peppers such as Timur pepper for tangy notes, Sichuan pepper for lemony heat and finally our favorite Voatsiperifery wild pepper from Madagascar which brings remarkable notes of undergrowth and mushrooms. . The Pink Berry is also very interesting to use. Spices and herbs : Fresh herbs work with the liver, we will start with parsley, chives, dill, coriander or even basil. Clearly prefer fresh herbs, these herbs when dried have little taste. Note that we are talking about coriander leaves (and not coriander seeds which is another product). There are many spices that can be combined with foie gras: Saffron, Cinnamon, Nutmeg, Cloves, Ginger. But the queen of spices (or rather a mixture) is four spices! Composed of Cinnamon, Nutmeg, Cloves and pepper, it represents the perfect combination for a successful foie gras. Our homemade foie gras and four spices recipe.