In this expanded edition, Bolovens red pepper, Bahia black pepper, Bhutan berry, and many others join Penja and Kampot peppers, Batak berry, the seed of peace, sil timur... with equally evocative names. A new journey to Madagascar invites you to extend your discovery of the spice route, the world's peppers, and their culinary uses.

Pepper merchant and founder of Terre Exotique®, Erwann de Kerros has selected around sixty species of exceptional taste quality, listed according to their botanical family.

Let yourself be carried away by the story of their history, the practices associated with them, and especially by the description of their extraordinary aromatic palette! Look at them, smell them, then taste them raw, crushed, or even infused. Find these peppers incorporated into delicious recipes developed by chefs Olivier Arlot and Didier Edon, and let yourself be seduced by the unique peppery sensations of cocktails created by mixologist Matthias Giroud.

Combining the rigor of the herbarium, the richness of the tasting vocabulary, the exoticism of travel and the flavor of recipes, this beautiful reference work on pepper arouses all curiosities.