Red Kampot pepper
Peppers from the Kampot region in Cambodia are among the best in the world. The hot climate around the shores of the Gulf of Thailand and the heavy clay soils form the ideal conditions for growing black pepper with excellent quality. Its cultivation is traditionally done by hand, it’s very labor-intensive and in the process no artificial fertilizers and pesticides are used.
Red Kampot is a gem in the pepper world. The color of pepper depends on the degree of ripeness and processing – Red Kampot is a very rare variety, obtained from fully ripe, unpeeled pepper fruits. Due to its high degree of maturity it is especially fragrant, spicy and fruity.
Use only freshly ground to perfectly bring out its full aroma. Ideal for meat, poultry and fish.
Country of origin: Cambodia
Net weight: 35 g
Black Kampot pepper
Black Kampot will take you on a culinary journey to Cambodia. This rare black pepper is grown in the sunny plains of Kampot province, where the conditions are ideal for unfolding its unique flavor. Kampot pepper is a geographical indication, which guarantees that it has been grown and processed according to traditional methods.
The taste of Black Kampot is unique with pleasant, powerful spiciness and hints of mint and eucalyptus. It will accentuate the flavor of any dish without overpowering it.
Use only freshly ground to perfectly bring out its full aroma. Ideal for red meat and strong, hearty dishes.
Country of origin: Cambodia
Net weight: 40 g
Black Mondulkiri pepper
Unique black pepper from Mondulkiri, Cambodia – a region characterized by high hills, rich soil and abundant water, called the Switzerland of the Far East. In this unique terroir, black pepper is grown with a balanced yet intense spiciness that develops over time, revealing warm, sweet, citrus notes. It leaves a long and memorable aftertaste and adds depth and soul to any dish.
Use freshly ground to perfectly bring out its full aroma. Ideal for red meat, poultry, fish and vegetables.
Country of origin: Cambodia
Net weight: 50 g
Kampot pepper fermented in salt
Kampot pepper fermented in salt, also known as fermented green pepper, is a unique product that combines freshness, spiciness and crispness. It originates from Cambodia, where it is grown using traditional methods. The fermentation process enriches the pepper’s flavor and aroma, adding depth and complexity. It is spicy, but at the same time fresh, with a slight acidity, and grassy notes.
Fermented Kampot pepper is not only delicious but also good for your health. Fermentation increases the content of vitamins and probiotics, turning it into a real health elixir.
Ideal for direct consumption as well as for cooking. Can be added to salads, sandwiches, side dishes, sauces and many more dishes.
Not suitable for the mills due to its high moisture content.
Country of origin: Cambodia
Net weight: 70 g
Banasura smoked black pepper
When you take a highly fragrant pepper from the best growing areas and entrust it to an experienced master smoker, the result promises really great taste experiences. Banasura pepper from the Indian coast of Malabar has been cold-smoked for several days with beech smoke. The process of cold smoking preserves the characteristic features of the pepper and mixes them perfectly with the fine beech smoke.
The Banasura pepper tastes fruity, spicy and intensely smoky. Always use freshly ground. Finish your steaks, fish, cheese or sauces with it and give them a nice smoky note.
Country of origin: India
Net weight: 40 g
Tellicherry black pepper TGSEB
Tellicherry pepper comes from the Indian state of Kerala, on the coast of Malabar and is named after the old port city of Tellicherry (Thalassery). There, the largest and almost fully ripe pepper fruits are hand-picked and dried to get TGSEB grade pepper (Tellicherry Garbled Special Extra Bold), considered the highest in the world. Due to the greater maturity of the grain at harvest it is often called a late-harvest pepper.
It is very fragrant, nutty in taste and more intense than regular black pepper. Its aroma reminds of tea and sandalwood.
Tellicherry pepper has a certified geographically protected origin, which guarantees its authenticity.
Use only freshly ground to perfectly bring out its full aroma. Very versatile, ideal for all types of meat and vegetables.
Country of origin: India
Net weight: 40 g
Malabar Tiger pepper
This exceptional black pepper comes from a nature reserve in the highlands of the Malabar Coast, the state of Kerala, India. The area is known for its rich biodiversity, including tigers and elephants. Malabar Tiger pepper is grown by small groups of farmers, far from any civilization. The crops are very small, hand-picked and sun-dried, but the levels of aromatic substances and essential oils in them are significantly higher than those of most peppers.
Use only freshly ground to perfectly bring out its full aroma. Ideal with roasted meat and fish, for sauces and stews.
Country of origin: India
Net weight: 50 g
Voatsiperifery (wild) pepper
Voatsiperifery pepper is truly a rare gem. This unique pepper, also known as “wild pepper,” grows naturally in the untamed tropical forests of Madagascar. Its small berries are hand-picked by local communities, often from challenging-to-reach locations. It stands out with a complex and rich flavor profile, combining woody and earthy notes with a delicate citrusy freshness. You’ll find hints of flowers, fruits, and a subtle touch of eucalyptus. Its pungency is milder than that of black pepper, allowing its abundant aroma to shine through beautifully.
Ideal for meat, poultry, fish, vegetables, cheese, desserts, fruits.
Country of origin: Madagascar
Net weight: 35 g
Pondicherry pepper fermented in salt
Fermented green pepper is a traditional specialty in the southern Indian state of Tamil Nadu. To produce fermented pepper, freshly harvested pepper fruits are repeatedly turned in natural sea salt which extracts much of the grain’s moisture. In the process of fermentation, the grains loose some of their spiciness, change their color while the unique aroma of Pondicherry pepper is preserved.
Fermented pepper is characterized by its mild and fruity spiciness and a pleasant note of salt. It is ideal for roasted meat and French pepper sauce. Not suitable for the mills due to its high moisture content.Country of origin: India
Net weight: 70 g
Sichuan pepper
Sichuan pepper is named after the Sichuan province in China, where it was found and grows naturally. It is the aromatic outer husk of the berry of the prickly ash tree, which after drying turns dark red to brown. Unlike black pepper it contains no heat and pungency. Sichuan pepper has a bright, citrusy aroma and delivers the tongue-tingling “málà” sensation that is the hallmark of Sichuan cuisine. It is the most important ingredient in the famous Chinese Five Spice mix.
Use it freshly ground or lightly toasted in a dry pan to season chicken, duck, fish, tofu, for marinades, chili oil, and sauces.
Country of origin: China
Net weight: 20g
Amazonia pink pepper
Pink Pepper is an exquisite spice originating from South America. These delicate berries have a fruity flavor with notes of wild berries and fresh citrus. Unlike traditional black pepper, pink pepper has no heat, making it incredibly versatile for both savory and sweet dishes, complementing a wide array of flavors. It is perfect for fish, seafood, game, and red meats. Experiment by adding it to fresh salads, cheeses, desserts, or even beverages like gin for an unexpected touch.
Use it whole or freshly crushed in marinades, sauces, or as an elegant garnish.
Country of origin: Brazil
Net weight: 30g
Malabar green pepper
Our green pepper comes from the coastal region of Malabar in Kerala, India, widely considered the birthplace of black pepper. Green peppercorns are unripe black peppercorns, harvested early before fully maturing, then preserved using a special process that maintains their vibrant color and fresh flavor. They have a more delicate, herbaceous, and subtly fruity aroma with a milder pungency than black pepper. Their softer texture makes them easy to grind, marinate, or use whole in sauces or dishes for a delightful crunch.
Use them freshly ground or marinated for pork, chicken, fish, seafood, beef, sauces, and cheeses.
Country of origin: India
Net weight: 40g
Lampung long pepper
Lampung is the most renowned and fertile region for growing black pepper on Sumatra Island, where Indonesia’s highest-quality peppers are cultivated. Long black pepper is among the world’s most ancient peppers, believed to be the first pepper traded in Europe as early as the Roman Empire. It has a stronger, warmer, and more floral aroma than round black pepper, with notes of cinnamon, vanilla, and clove. Its rich flavor profile distinguishes it from round black pepper, making it very versatile and suitable for both savory and sweet dishes, fruits, cheese, and more.
Use whole or freshly crushed in a mortar for game, meat, fish, desserts, sauces, and marinades.
Country of origin: Indonesia
Net weight: 35g
Pondicherry white pepper
Pondicherry pepper is cultivated in the state of Tamil Nadu, India (formerly called Madras), and is recognized as one of the world’s oldest and highest-quality pepper varieties. White pepper is produced from fully ripened black peppercorns, which are soaked in slow-flowing water to remove the dark outer husk. This process reveals the light core of the peppercorns, giving it its characteristic color and a more delicate flavor profile. White pepper has a mild yet rich aroma and a gentle pungency that develops gradually. The absence of the outer husk not only reduces its heat but also accentuates its deep, earthy notes.
Use freshly ground for chicken, fish, rice, sauces and soups.
Country of origin: India
Net weight: 40g
Black pepper mix
A harmonious blend of crushed black, pink, green, and white peppercorns. Ready to use. On top of heat, it provides a rich and complex flavour bouquet. With crushed pepper, you save time and effort from grinding whole peppercorns. The uneven pepper pieces ensure that intense taste and aroma are retained even after long cooking hours.
Use to season stews, grilled dishes, steaks, vegetables, and more.
Net weight: 50 g
Indian black pepper
Aromatic and pungent whole black pepper from India’s famous spice region Malabar. Called the “King of Spices,” Indian black pepper is celebrated for its distinctive heat and complex aroma, making it a must-have for any culinary enthusiast.
Very versatile taste. Use whole for low and slow cooking of dishes or grind fresh on ready meals. Experience the true taste of black pepper.
Country of origin: India
Net weight: 250 g
