Black Pepper

Black pepper, the full-bodied all-rounder for everyday cooking

The unripe fruits of the pepper plant are harvested and dried; through fermentation the corns turn black. We pack our black pepper gently in our workshop in Klingenberg am Main. Its aroma is full-bodied and savoury with a lightly tingling heat, the indispensable classic for every day. So it can unfold its full aroma, it should always be ground or mortared fresh.

How to use

Indispensable in everyday cooking. This full-bodied, savoury pepper with a lightly tingling aroma gives dark sauces, game, beef and vegetable dishes a fine heat. Goes with almost everything: steak, soups, stew, salad and cheese. Best ground fresh just before serving.

At a glance

• Full-bodied-savoury with a lightly tingling heat
• Whole black peppercorns, ideal for the mill
• The indispensable all-rounder for every day
• Workshop quality from Klingenberg am Main
• Without additives

Goes well with

If you'd like to discover single-variety peppers with their own character, reach for the fresh-ethereal black Kerala pepper, the earthy-full black Tellicherry pepper or the savoury black Belem pepper. For blends, the Mélange Noir of three black pepper varieties and the fruity Sieben are the first choice. You'll find more in our pepper collection.

Frequently Asked Questions

How is black pepper made?
The still-unripe, green fruits of the pepper plant are harvested and dried. Through fermentation and drying the corns turn black and wrinkled and develop their typical savoury aroma.

What do I use black pepper for?
For almost everything: dark sauces, game, beef, vegetables, steak, soups, stew, salad and cheese. The classic all-rounder for daily cooking.

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