Lemon Pepper

Lemon pepper, the fruity-fresh pepper from real lemon

Lemon pepper brings real citrus freshness to your dish, the way synthetic lemon aromas never manage. We blend it in our workshop in Klingenberg am Main from black Belem pepper from Brazil, 36 per cent real lemon and 3 per cent Australian lemon myrtle. The profile: a savoury pepper opening, a zesty, lemony heart, a long, fresh finish with a pleasant, non-intrusive heat.

How to use

Lemon pepper is an all-rounder for light dishes. It suits fish and seafood such as salmon, prawns, sea bass and lobster, poultry such as chicken breast, turkey and poularde, grilled asparagus, courgette and artichokes, as well as salads, vinaigrettes, pasta and risotto. Straight from the mill over the finished dish it unfolds its full aroma.

Good to know: Grind the lemon pepper just before serving so the essential citrus oils do not escape. For light, delicate dishes a small amount is enough.

Grilled salmon with lemon-pepper butter in 4 steps

1. Mix 150 g of soft butter with one teaspoon of lemon pepper, a little grated lemon zest and chopped chives and chill the butter.
2. Pat two salmon fillets of 200 g each dry and season them lightly.
3. Grill the salmon on the skin side for four minutes, turn it and let it finish for two minutes.
4. Serve the fillets each with a slice of lemon-pepper butter and mashed potato.

What's in it?

The savoury base is black Belem pepper from Brazil. The fresh character comes from 36 per cent real lemon and a small share of Australian lemon myrtle, whose essential oils intensify the citrus note. A good lemon pepper needs nothing more.

At a glance

• Black Belem pepper with 36 per cent real lemon and lemon myrtle
• Real fruit instead of synthetic aromas, pleasant heat
• For fish, poultry, vegetables, salads and pasta
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For fish and seafood the mild heat of Piment d'Espelette fits well, for Mediterranean accents the Mallorcan herb garden. Smoky depth comes from smoked black pepper. You will find more special peppers in our pepper blends.

Frequently asked questions

What does lemon pepper suit best?
Especially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.

What is the difference between lemon pepper and ordinary black pepper?
Lemon pepper is black Belem pepper with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.

Does lemon pepper contain artificial aromas?
No, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.

How do I store lemon pepper?
Dry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.