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

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

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

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

Lampung long pepper

Coming soon

    Pondicherry white pepper

    Coming soon

      Black pepper mix

      Mix of crushed black, rose, green and white peppers. Use for seasoning bbq, steaks, bakes, etc.

      Net weight: 50 g

      Black pepper

      Net weight: 250 g

      Hot Pimenton Smoked Paprika

      Hot smoked paprika Pimenton de la Vera. Has a characteristic aroma of smoked red peppers, result of drying of the peppers on a slow oak fire. Origin Spain.

      Net weight: 50 g

      Pimenton Smoked Paprika

      Sweet smoked paprika Pimenton de la Vera. Has a characteristic aroma of smoked red peppers, result of drying of the peppers on a slow oak fire.

      Net weight: 50 g

      Paprika

      Net weight: 250 g