Smoked black pepper

Smoked black pepper, Indian highland pepper with a beechwood smoke aroma

This pepper is no given. Indian highland pepper, carefully selected, is cold-smoked over several days in beechwood smoke in our workshop in Klingenberg am Main. The result is a unique spice with a striking smoke note, a fruity pepper heat and a pleasant warmth, like a smokehouse in pepper form.

How to use

Freshly mortared, the smoked pepper unfolds its full potential: as a powerful finish on steaks, game, lamb, braised roasts, stews, pumpkin dishes and smoked fish such as salmon or trout. It is an experience on cheese too. Whenever a dish needs smoky depth, a touch is enough, the smoke pepper is expressive.

Good to know: smoked pepper belongs in the mortar, not in the pepper mill. Mortaring breaks the corns open gently and releases the essential oils along with the beechwood smoke. Add it only at the end over the finished dish, as the smoke character evaporates when cooked along.

At a glance

• Indian highland pepper, cold-smoked in Germany
• A striking beechwood smoke aroma with a fruity heat
• For game, lamb, steak, braised roast and smoked salmon
• Only for the mortar, not for pepper mills
• Made and smoked in Klingenberg am Main, without additives

Goes well with

For a complete smoke-aroma duo, our smoked paprika mild and the Salish Alderwood smoked salt work well. If you like rare pepper varieties, reach for the Poivres Rares spiced salt. As a braising spice for dark sauces we recommend Förster's braising pot.

Frequently asked questions

Why only in the mortar, not in the pepper mill?
Mortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.

What does smoked pepper taste like?
Fruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.

When do I add it?
Always at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.

How does it differ from normal pepper?
Fuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.