Five bays
The mixture five bays seems to be more one marketing creation that a historico-gastronomical reality.
Appeared there is a score of years, it is composed traditionally of pepper ( Piper nigrum ) black, green and white, of pink bays ( Shinus terebenthifolius ) and of Piment of Jamaica ( Pimenta dïoica ).
The fact that one finds pepper in his three states of maturity pleads for the first assumption, as well as the fact that the mixtures are, most of the time, sold out of powder.
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