We have selected the most interesting peppers from our selection for every cooking friend. Special, exotic and purely natural.
This pepper is also sometimes called the Indian long pepper or pipli. The oldest known reference to long pepper comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice.
As well as using Long pepper to season food or boos flavors in sauces and broths, it also works well as a rub. It has a slightly sweet floral scent, with a bit of a bite, especially if cooked for a long time.
We recommend using this pepper with dark meat, vegetables, compotes, desserts, fruit dishes. We suggest you just crush it and allow the sharpness to infuse into curries, vegetarian, and slow food recipes.
Country of origin: Indonesia
Long pepper glass jar 45g/1.58oz
KAMPOT BLACK pepper
This pepper originates from the Kampot province in Cambodia. It is grown and produced there locally and was first described already in the 13th century. It has been said that already at the end of the 20th century, Cambodia harvested 8,000 tons of Kampot pepper annually. The civilian war in Cambodia affected the production drastically but has now kept growing since the beginning of the 2000s.
The Kampot Black pepper has a very strong yet delicate aroma and its taste is spicy yet has a sweet aftertaste. The taste has a light touch of citrus, floral, eucalyptus and mint as well, making it a very special pepper.
This pepper has been said to be one of the best peppers around the world and is truly loved by gourmet chefs.
We recommend using Kampot Black pepper together with red meat, seafood, and chicken. It is best used just right before serving as it may become too bitter if cooked too long.
Country of origin: Cambodia.
Kampot Black pepper glass jar 30g I 1.05 oz jar
CUBEB PEPPER - tailored pepper, piper cubeba. This pepper is also sometimes called java pepper.
Cubebs are the fruit of a tropical vine of the pepper family native to Java and other Indonesian islands. Cubebs have a warm, pleasant aroma, lightly peppery but also allspice-like, with a whiff of eucalyptus and turpentine. Cooking this pepper brings out the allspice flavor.
We recommend using Cubeb pepper with meat and vegetable dishes. It combines well with bay, cardamom, cinnamon, curry leaf, rosemary, sage, thyme, and turmeric.
Consists of the dried berries, similar in appearance to black pepper, but with stalks attached – the "tails" in "tailed pepper".
HOW DOES IT LOOK LIKE: The dried pericarp is wrinkled, and its color ranges from grayish brown to black. The seed is hard, white, and oily. The odor of cubebs is described as agreeable and aromatic and the taste as pungent, acrid, slightly bitter, and persistent.
Country of origin: Indonesia
Cubeb pepper glass jar 35g I 1.23oz
TIMUT and LEMON Pepper
This pepper has been used by the inhabitants of the Himalayas for thousands of years. It is related to the famous Szechuan pepper; however, its berries are larger and brighter.
The flavour bouquet of the Timut includes the captivating notes of passion fruit and citrus with powerful rose, jasmine and hyacinth notes, and slight hints of smoke and wood fruits. Its sharpness is very peppery, and the Timut also has a pronounced anesthetizing effect.
We recommend using this pepper for:
1) Fish: white fish, fish Carpaccio, tartare, and ceviche, fish and crustacean bouillon. 2) Shellfish: lobster, lobster, lobster, scallops, scampi.
3) Meat: white meat, poultry, pork, veal, duck, lamb, turkey.
This pepper is perfect for experimenting due to its special and mind-blowing taste. It should have a place in every gourmet chef's kitchen for sure!
Country of origin: Nepal
Timut and lemon pepper glass jar 30g I 1.05 oz
JAMAICAN PIMENT pepper
This pepper is also known as Allspice, myrtle pepper, or pimenta. This pepper roots back to the 17th century, when the English started valuing the pepper berries for its combination of cinnamon, nutmeg, and clove flavor. The fruits are picked when green and unripe, then further naturally dried in the sun.
Profoundly aromatic, the small, brownish, seed-like fruits, more commonly known as berries, of the allspice tree.
In Jamaican jerk pastes and rubs for meats, allspice is the key ingredient that complements black pepper, chiles, cinnamon, garlic, lime juice, and vinegar.
In fact, in much of the Middle East, allspice from the New World is now so completely integrated into the local cuisines that it is easy to presume that it is native to the region. Today it is also present in ketchup, meat marinades, pickles, rum cocktails, and spice cakes around the world.
Country of origin: Guatemala
Jamaican piment pepper glass jar 30g I 1.05 oz jar
BANASURA HIGHLAND pepper
The rare Banasura pepper is the top of the bill from the Malabar coast. It is grown in the valley of Wayanad in the Indian Western Ghats. Banasura pepper is a flavourful and fiery pepper, thanks to the exceptional size of the berry.
We recommend combining the Banasura pepper n with red meat, steaks, and burgers. Like all peppers, it is strongly advised to buy dried berries and grind them yourself shortly before eating. You get the most of the aromas by adding the pepper to the dish at the very last minute and preferably only slightly cooking it.
When kept in a dry, dark, and fairly cool place, it will maintain its aroma for two years. The expiry date on the package is an indication. Once the pepper is ground, it will retain its flavor approximately three months, degrading rapidly thereafter.
Salt is arguably the most important ingredient to enhance the flavors of your food. Without it, food just tastes bland. Chefs and gourmet cooks using gourmet sea salts produced in different parts of the world to enhance their special entrées with distinct flavors and textures.