{"id":1125,"date":"2016-04-24T17:21:35","date_gmt":"2016-04-24T15:21:35","guid":{"rendered":"https:\/\/raffinessen.ch\/webseite\/?p=1125"},"modified":"2018-05-11T16:37:45","modified_gmt":"2018-05-11T14:37:45","slug":"der-pfeffer-wird-geerntet-stueck-fuer-stueck","status":"publish","type":"post","link":"https:\/\/www.raffinessen.ch\/fr\/der-pfeffer-wird-geerntet-stueck-fuer-stueck\/","title":{"rendered":"Le poivre est r\u00e9colt\u00e9, morceau par morceau"},"content":{"rendered":"

Il fait 40 degr\u00e9s \u00e0 l'ombre, le sol est sec et poussi\u00e9reux et la r\u00e9colte de notre Poivre de Kampot<\/a> est en plein essor. Les collaborateurs scrutent les plantes \u00e0 la recherche de baies de poivre rouge m\u00fbres. Les baies m\u00fbres doivent \u00eatre cueillies une \u00e0 une et \u00e0 la main sur les panicules. Apr\u00e8s un tri grossier des mauvaises baies, la r\u00e9colte est blanchie \u00e0 l'eau bouillante, puis s\u00e9ch\u00e9e au soleil. Ensuite, un autre tri manuel permet de s'assurer que seuls les grains de poivre de la meilleure qualit\u00e9 et de la meilleure maturit\u00e9 prennent le chemin de la Suisse.<\/p>\n

J'ai \u00e9t\u00e9 impressionn\u00e9 par le nombre d'\u00e9tapes de travail et la quantit\u00e9 de travail manuel n\u00e9cessaires pour que le poivre rouge de Kampot s\u00e9ch\u00e9 soit pr\u00eat \u00e0 \u00eatre consomm\u00e9.<\/p>\n

Si, \u00e0 l'avenir, je renverse \u00e0 nouveau la moiti\u00e9 des grains de poivre sur le sol de la cuisine lorsque je remplis les moulins \u00e0 poivre, je m'efforcerai dor\u00e9navant de ramasser chaque grain de poivre sur le sol et de l'utiliser !<\/p>\n

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Es ist 40 Grad im Schatten, der Boden ist trocken und staubig und die Ernte von unserem Kampot Pfeffer ist in vollem Gange. Die Mitarbeitenden suchen die Pflanzen nach reifen roten Pfefferbeeren ab. Die ausgereiften Beeren m\u00fcssen einzeln und von Hand von den Rispen gepfl\u00fcckt werden. Nach einer groben Aussortierung der schlechten Beeren, wird die […]<\/p>\n","protected":false},"author":2,"featured_media":1130,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-1125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ernte"],"yoast_head":"\nDer Pfeffer wird geerntet, St\u00fcck f\u00fcr St\u00fcck - Raffinessen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.raffinessen.ch\/fr\/der-pfeffer-wird-geerntet-stueck-fuer-stueck\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Der Pfeffer wird geerntet, St\u00fcck f\u00fcr St\u00fcck - Raffinessen\" \/>\n<meta property=\"og:description\" content=\"Es ist 40 Grad im Schatten, der Boden ist trocken und staubig und die Ernte von unserem Kampot Pfeffer ist in vollem Gange. 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