Black Belem Pepper

Black Belem pepper, a Brazilian premium pepper from Amazonia

Black Belem pepper is our Brazilian everyday pepper from the Belem region in the Amazon lowlands. We pack it gently in our workshop in Klingenberg am Main. The profile: savoury-full-bodied, with harmonious heat and fine fruity notes. This makes it the uncomplicated answer to the question of what goes into the mill today, and it suits almost any dish without becoming dominant.

How to use

A classic all-rounder for steak, beef, lamb, pork, poultry, fish and seafood. Seasons sauces, soups, stews, wok dishes and cold salads. Also over cheese, vegetable bowls and carpaccio as a finish. Freshly ground in the mill just before serving.

Important: ground pepper quickly loses its aroma. Better to buy whole corns and grind them fresh in the mill.

Finishing a steak in two steps

1. Take the steak out of the fridge an hour before frying, rub with coarse Pakistani crystal salt, sear over high heat and let it rest.
2. After slicing, top with freshly ground Belem pepper, a drop of olive oil and a pinch of fleur de sel as a finish.

At a glance

• Single-origin from the Belem region in Brazil
• Savoury-full-bodied with harmonious heat
• Whole peppercorns, ideal for the mill
• Workshop quality from Klingenberg am Main
• Without additives

Goes well with

A similarly versatile alternative is the black Kerala pepper from India with an ethereal-fresh profile. Earthier and fuller is the black Tellicherry pepper. For blends, the Mélange Noir of three black pepper varieties or the fruity Sieben blend with Szechuan and lemon myrtle is the first choice. Specialities are the white Malabar pepper, the long pepper or the fresh green pepper. You'll find more in our pepper collection.

Frequently Asked Questions

What is Belem pepper?
Belem pepper comes from the region around the city of Belem in the Brazilian state of Pará, in the Amazon lowlands. The tropical climate produces full-bodied, savoury peppercorns with harmonious heat and fine fruity notes.

What is the difference between Belem and Kerala pepper?
Belem pepper from Brazil is savoury-full-bodied with a fruity depth, a classic everyday pepper. Kerala pepper from India is noticeably fresher and more ethereal with citrus and pine notes. Belem for the daily mill, Kerala as a fine finishing pepper.

How hot is Belem pepper?
Medium hot, with a harmonious balance between aroma and heat. It doesn't burn and doesn't overpower a dish, but supports the main aroma. Perfect as a universal table and cooking pepper.

Should I buy pepper whole or ground?
Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole peppercorns keep their aromas for years.