Black pepper
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. The color of Kampot pepper depends on the degree of ripeness and processing – Red Kampot is a very rare variety, obtained from fully ripe, unpeeled pepper fruits. Red Kampot is very difficult to grow and very few of the best pepper growers dare to take the risk. Due to its high degree of maturity, Red Kampot pepper is especially fragrant, very 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 is obtained from the still green pepper fruits from the Kampot region in Cambodia. After harvesting, the grains are dried in the sun and the fermentation process causes them to turn black. Then only the best and thickest fruits are selected by hand.
Black Kampot pepper is characterized by its pleasant, powerful spiciness with hints of mint and eucalyptus.
Country of origin: Cambodia
Net weight: 40 g
Pondicherry black pepper in salt
In the southern Indian state of Tamil Nadu, fermented pepper is a traditional specialty. To produce fermented pepper, freshly harvested, fully ripe pepper fruits are repeatedly turned in moist, natural sea salt and dried in the sun. Salt extracts much of the grain’s moisture. In the process of fermentation, the grains loose some of their spiciness, and 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
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
Tellicherry pepper comes from the Periyar Wildlife Sanctuary in the Indian state of Kerala, on the coast of Malabar and is named after the port city of Tellicherry (Thalassery). There, the largest and almost fully ripe pepper fruits are hand-picked and dried.
Tellicherry pepper is very fragrant, nutty in taste and warmer,more intense than regular black pepper. Its smell reminds of tea and sandalwood. Its color is brown rather than black, which is due to the greater maturity of the grain at harvest. Therefore, it is often called a late-harvest pepper.
Use only freshly ground to perfectly bring out its full aroma. 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, located in the state of Kerala in the southwestern part of India. The area is known for its rich biodiversity, including tigers and elephants. Tiger pepper is grown by small groups of growers, 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
Sichuan pepper
Sichuan pepper is named after the province of Sichuan in China, where it grows in the wild. It was brought to Europe by Marco Polo. It is a tall shrub with bright red fruits, which after picking and drying acquire a dark red to brownish color. Sichuan pepper is the most important ingredient in the world-famous Chinese Five Spice mix.
Its fresh citrus aroma and light spiciness are some of the most characteristic aromas in Asian cuisine. Use freshly ground for chicken, duck, fish and tofu.
Country of origin: China
Net weight: 20g
Amazonia pink pepper
Brazil is the homeland of pink pepper. The fruits of this sumac-like shrub have a bright pink-red color and a strong fruity-sweet aroma. Due to their light pepperiness, they have become known as pink pepper, although they are a different plant from black pepper.
Use freshly ground for sauces, game, all kinds of meat, desserts and pastries or to decorate ready meals, ice cream, candy and more.
Country of origin: Brazil
Net weight: 30g
Malabar green pepper
Our green pepper is from the coastal region of Malabar in Kerala, India. Malabar is considered the birthplace of black pepper. Green pepper is an unripe black pepper that is harvested early – from early November to mid-January. Until the beginning of the 20th century it was mainly marinated with vinegar, water and salt. Later it began to be dried for better preservation of the aroma and no change in taste.
Green pepper has a more delicate aroma and fresh taste than black pepper. Use freshly ground for pork, chicken, fish, seafood, beef and sauces.
Country of origin: India
Net weight: 40g
Lampung long pepper
Lampung is the most renowned black pepper region on the island of Sumatra, home to Indonesia’s highest quality peppers. Long black pepper is considered to be the first pepper in Europe traded during the Roman Empire.
It has a stronger, warmer and more colorful aroma than round black pepper. There are notes of cinnamon, vanilla and cloves. Use whole or freshly crushed for game, all kinds of meat, fish, aged cheeses, desserts, sauces and marinades.
Country of origin: Indonesia
Net weight: 35g
Pondicherry white pepper
Pondicherry pepper is grown in the southernmost state in India – Tamil Nadu (formerly called Madras). It is one of the oldest and highest quality varieties of black pepper in the world. White pepper is obtained from orange/pale-red fruits in initial ripening phase. After harvesting, pepper is soaked for 10 days in slow-running water in order to remove the pulp and leave only the beige core of the fruit. Then pepper is dried in the sun and in the process it acquires an almost white color.
White pepper is less fragrant than black, but has a much sharper and more pronounced taste. Use freshly ground for chicken, fish, rice, sauces and soups.
Country of origin: India
Net weight: 40g
Black pepper mix
Mix of crushed black, pink, green and white peppers. Use for seasoning bbq, steaks, bakes, etc.
Net weight: 50 g
Belem black pepper
Whole black peppercorns from Brazil – one of the largest producers of peppers outside Asia.
Net weight: 250 g
