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Buy Pepper – Fine Pepper Varieties and Blends from Our Klingenberg Workshop
Pepper is more than just heat – a well-balanced pepper brings fruitiness, floral notes and depth to your dish. At Altes Gewürzamt, founded in 2001 by top chef Ingo Holland in Klingenberg am Main and now run by his son Kilian Holland, you will find over 30 fine pepper varieties and pepper blends – sourced as single varieties from their respective growing regions and packaged in our workshop.
Classics for every kitchen: the intense black Kerala pepper from India for steaks and braised dishes, the fine white Penja pepper from Cameroon for delicate sauces and salmon, and the Mélange Blanc made from white pepper varieties. Special varieties: the lemon-fresh Timut pepper from Nepal for sashimi and carpaccio, and the red Sichuan pepper with tingling heat for Asian cuisine.
Our Pepper Blends
We develop complex pepper blends in our workshop: the fruity Sieben, made from seven pepper varieties and aromatics, is our absolute bestseller – perfect as a table and carpaccio pepper. The powerful Mélange Noir with three black pepper varieties is the ideal companion for steaks. With sliced carpaccio, a little olive oil and a pinch of Sieben, an elegant appetizer can be created in no time. Other blends: Steak pepper, Whisky pepper with a smoky note, and Lemon pepper.
Using Pepper in Your Kitchen
Pepper only releases its full aroma when freshly ground – therefore, we recommend a good pepper mill with a Crushgrind mechanism and grinding it directly at the table. Important: Pepper should only be added after searing or as a finishing touch to the dish, because it quickly becomes bitter when exposed to heat. Use whole peppercorns for longer braising – they release their aroma more slowly. Smoked pepper varieties such as smoked black pepper are ideal for BBQ rubs and marinades. Related categories: Pepper blends and Grill & BBQ spices.
Craftsmanship Instead of Industrial Production – Free from Additives
Each pepper variety is sourced as a single variety from its respective growing region, personally inspected and packaged in small batches in our workshop. All our pepper and pepper blends are purely plant-based – free from flavor enhancers, anti-caking agents, artificial aromas or fillers. Packaged in our well-known green tin can – protected from light and airtight, so that the aroma is preserved for a long time.
Frequently Asked Questions About Pepper
What is the difference between black and white pepper?
Black pepper is harvested unripe, fermented and sun-dried – it is intense and spicy. White pepper comes from ripe berries that are hulled – it is milder and more floral, with significantly less heat. Ideal for light sauces and salmon, where black pepper would be visually disruptive.
Should I buy whole or ground pepper?
Whole peppercorns are noticeably more aromatic and last longer. When ground directly at the table, the full aroma is released. Ground pepper loses its essential oils after a few weeks. We recommend whole pepper with a good pepper mill.
Which pepper is best for steaks?
For steaks, we recommend the Mélange Noir with three black pepper varieties or the steak pepper made from coarsely cracked peppercorns. Important: Sprinkle pepper on the sliced steak only after searing, because it becomes bitter on the hot grill.
What is Timut pepper?
Timut pepper from Nepal is a special variety with an intense grapefruit note. It pairs perfectly with sashimi, carpaccio, goat cheese and fine desserts. Botanically, it does not belong to the pepper family, but to the citrus plants.
How long does pepper last?
Whole peppercorns last 3-4 years when stored in a cool, dry place; ground pepper lasts approximately 1-2 years. You can find the specific best-before date on the packaging. After the best-before date, our pepper is usually still usable – simply check its appearance, smell and taste.
