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Piment d'Espelette AOP from the Basque Country. Mild-fruity for fish and chocolate.

Whole allspice from Guatemala. Warm-savoury for braises and gingerbread.

A fruity pepper blend with Szechuan and lemon myrtle. Gives steak, fish and vegetables fine seasoning.

Mélange Noir with three black peppers. A robust steak pepper for game and the grill.

Pepper World tasting box with fine pepper varieties in tasting size.

Quatre Épices French spice blend, for terrines, ragouts and game.

Cubeb pepper with eucalyptus and camphor notes – classically oriental.

A seasoning blend for creamy mashed potatoes, stamped potatoes and bakes. From our own workshop, with fine roasted aromas.

Cajun Spice from 11 ingredients, a fiery-piquant rub for BBQ and Creole cooking.

A white pepper with an unusual taste and appearance.

Fresh Kampot pepper fermented with sea salt. Crisp, fiery, ideal as a finish.

Black pepper with 36% real lemon and lemon myrtle for fish and poultry.

Black Kerala pepper from India. Fresh-ethereal, ideal for beef, game and tomato.

A Nepalese pepper specialty, also called grapefruit pepper. This is a variant of Sichuan pepper.

Aivar by Pelagonia from roasted pepper and aubergine. Balkan spread for bread and grill.

Brasilianischer Pfeffer mit St. Kilian Single Malt – erdig-fruchtig mit torfiger Süße.

A pepper blend in five processing stages. A table and finishing pepper for steak, tartare and tomatoes.

Green Sichuan pepper with a lime aroma. For Asian cooking, sorbets and dark chocolate.

These are ripe peppercorns that have been separated from the pulp and dried.

When you open the can, you are greeted by an exciting citrus note with hints of lemongrass and lemon verbena.