Seasons Pepper Blend
A pepper blend in five processing stages. A table and finishing pepper for steak, tartare and tomatoes.
- Five pepper types in five processing stages
- Aromas from fresh and grassy to fruity and hot
- Ideal for steak, tartare, carpaccio and seafood
- Tip: scatter with fleur de sel over fully ripe tomatoes
- Workshop quality Klingenberg, without additives
You will receive 13 enjoyment points
Inhalt: 90 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Seasons, a pepper blend in five processing stages
Made and packed in Klingenberg am Main. A pepper blend of green, black, white, red and Tellicherry pepper. One type of pepper in five processing stages with the full range of aromas: fresh and grassy (green), nutty (white), fruity (red), fully ripe and strong (black) and finely savoury (Tellicherry).
How to use
A pepper for steaks, grilled and fried seafood, fully ripe tomatoes with fleur de sel, carpaccio, tartare and fish. Use crushed in the mortar or coarsely pressed.
Good to know: please don't put it in the pepper mill. The various peppercorns have different hardnesses, which can damage the mill and mixes the aromas uncontrollably. Store dry, cool and well sealed.
Recipe idea: steak au poivre Seasons
Coarsely crush 1 tbsp Seasons blend in the mortar, then press it into 2 beef fillets (200 g each). Sear sharply in hot clarified butter for 2 minutes per side, then let it rest in the oven at 100 °C for 8 minutes. Serve with fleur de sel.
At a glance
- A pepper blend in five processing stages
- Green, black, white, red and Tellicherry pepper
- Workshop quality from our own production
- Versatile as a table pepper, steak pepper and finishing pepper
- Only for the mortar, not for the pepper mill
Goes well with
For steak classics: Förster’s braising pot as a base seasoning, fleur de sel as a finishing salt. More pepper classics: fresh pepper fermented with sea salt, smoked black pepper, Poivres Rares spiced salt. A mortar recommendation: Granite Mortar Gigant.
Frequently asked questions
Why not put it in the pepper mill?
The five pepper types have different hardnesses and structures, white and green pepper are softer than black and Tellicherry. In the mill they develop different grinding levels and mix aromas uncontrollably. In the mortar or coarsely pressed, the aroma is clearer.
What is Tellicherry pepper?
Tellicherry is the finest variety of black pepper, only the largest, fully ripe harvested corns are selected. Character strong, very aromatic, with a lightly citrus note.
Which pepper type predominates?
None, all five are evenly represented. That makes the blend particularly multi-layered in aroma.
How is Seasons best stored?
Dry, cool and well sealed, protected from light and moisture. That keeps the essential oils of all five pepper varieties for a long time.
