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Black Kerala pepper from India. Fresh-ethereal, ideal for beef, game and tomato.

Red Szechuan pepper with a lemony aroma. A classic of Sichuan cooking.

Black Belem pepper from Brazil. Full-bodied and harmoniously hot.

Genuine red Kampot pepper from Cambodia. Fruity-sweet, with a strong hot core.

Black pepper – full-bodied and savoury, the classic of everyday cooking.

Tellicherry pepper from India – savoury with fruit notes and a harmonious heat.

These are ripe peppercorns that have been separated from the pulp and dried.

Sarawak pepper from Malaysia. Fruity-mild and nutty for meat and stew.

Schinus fruits with a mild juniper aroma. An accent for fish, poultry and game.

Tasmanian pepper from Australia. Berry-sweet with lingering heat.

Green Sichuan pepper with a lime aroma. For Asian cooking, sorbets and dark chocolate.

Long pepper with an earthy-sweetish aroma. For stews, game, lamb and smoked fish.

This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

Black Lampong pepper from Indonesia – green-fresh, versatile for game and cheese.

A white pepper with an unusual taste and appearance.

Indian highland pepper with beechwood smoke, an accent for game, steak and salmon.

Cubeb pepper with eucalyptus and camphor notes – classically oriental.

A Nepalese pepper specialty, also called grapefruit pepper. This is a variant of Sichuan pepper.

When you open the can, you are greeted by an exciting citrus note with hints of lemongrass and lemon verbena.

Whole allspice from Guatemala. Warm-savoury for braises and gingerbread.