Seven

Seven — a fruity pepper blend with Szechuan and lemon myrtle

Seven is a pepper blend of seven hand-picked peppers and aromatics that stands for freshness, fruit and depth rather than pure heat. We compose it in our workshop in Klingenberg am Main from Brazilian black, white, long and green pepper, combined with chili, lemon myrtle and Szechuan pepper. The character: citrus-fresh on the opening, fruity in the middle, a gently tongue-tingling heat from the Szechuan on the finish. Seven is our most-used table and finishing pepper.

How to use

Seven is a coarse pepper blend you can scatter straight over a dish, or fill into a pepper mill if you prefer it finer. It shows its full aroma freshly applied over sliced steak, carpaccio, tartare, quickly pan-fried fish fillet, grilled vegetables or egg dishes. Also over tomato-mozzarella, bruschetta, or simply as a table pepper for the whole family. You can also cook it into sauces, braises and marinades — dose it especially carefully there, as the aromas and heat concentrate when heated.

Good to know: Seven is deliberately very aromatic and intense. Start cautiously and taste after every pinch.

Carpaccio in one minute

1. Arrange wafer-thin sliced beef fillet on a pre-chilled plate.
2. Drizzle with good olive oil, add a pinch of Fleur de Sel and freshly shaved Parmesan.
3. To finish, scatter a pinch of Seven straight from the tin or grind it fresh over the top, and serve immediately.

What's inside?

Seven components: Brazilian black pepper as the base, white pepper for clean heat, long pepper for rounded warmth, green pepper for freshness. Plus chili for heat, lemon myrtle for the citrus profile and Szechuan pepper for the tingling finish. Not an off-the-shelf mix, but a deliberately composed pepper symphony.

At a glance

• Coarse pepper blend of seven components — ready to scatter or for the mill
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a steak pepper, table pepper and finishing 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 steak and game, the more compact Mélange Noir of three black peppers is a strong alternative. Classic with a seared beef steak: our BBQ Beef or the French Café de Paris. Find more in our pepper collection.

Frequently Asked Questions

What can I use the pepper blend Seven for?
As a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades — dose it especially sparingly then, as heat and aromas intensify when heated.

Do I have to fill Seven into a pepper mill?
No, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.

How hot is Seven?
Medium hot. The heat comes mainly from chili and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.

How does Seven differ from Mélange Noir?
Mélange Noir is a pure blend of three black peppers 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.

What is lemon myrtle?
An Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.