Mélange Noir

Mélange Noir — a powerful pepper blend of three black peppers

Mélange Noir is a compact black pepper blend with character and depth, perfect for steak, game and everything off the grill. We compose it in our workshop in Klingenberg am Main from three single-origin peppers: classic black pepper as the base, resinous-spicy cubeb pepper for exotic depth, and long pepper with warm, slightly sweet notes. A powerful blend that gives any cut of meat depth without overwhelming it.

How to use

Mélange Noir is a steak pepper for rump steak, chops, roast beef, prime rib, rack of lamb, game, roasting joints and everything off the grill. Apply generously to the meat before searing or grilling, ideally together with coarse Pakistani crystal salt or coarse Luisenhaller deep-rock salt. Also suited to cooking into dark sauces, game ragouts and braises.

Good to know: Mélange Noir is very intense and develops more heat as it cooks. Work your way up carefully and taste at the end.

Grilled steak in two steps

1. Take the steak out of the fridge an hour before grilling, rub it with coarse Pakistani crystal salt and grind Mélange Noir over it from the mill.
2. Onto the hot grill, sear briefly and sharply on both sides, let it rest, and after slicing serve with a drop of olive oil and a pinch of Fleur de Sel as a finish.

At a glance

• Pepper blend of three single-origin black peppers
• Powerful, deep, with a resinous-spicy cubeb note
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a steak pepper, grill pepper and roast pepper

Goes well with

If you prefer single-origin peppers to blends, reach for our black Kerala pepper from Periyar or the black Tellicherry pepper. For more freshness and fruit, the Seven blend with Szechuan and lemon myrtle is an alternative. A classic with steak: our BBQ Beef or the French Café de Paris. Find more in our pepper collection.

Frequently Asked Questions

What is Mélange Noir especially good for?
Classically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.

What is cubeb pepper?
Cubeb pepper (also called tailed pepper) is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.

How does Mélange Noir differ from the Seven blend?
Mélange Noir is a pure black-pepper trio and tastes earthy and concentrated. Seven, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.

Should I use Mélange Noir whole or ground?
We recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.