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This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

Red Szechuan pepper with a lemony aroma. A classic of Sichuan cooking.

Genuine red Kampot pepper from Cambodia. Fruity-sweet, with a strong hot core.

Pindjur by Pelagonia, a velvety-sweet spread. For bread, starters and grilled dishes.

HOT Aivar by Pelagonia. A spicy paprika and aubergine spread from the Balkans.

Four-variety steak pepper with roasted garlic, coarsely cracked.

Weißer Penja-Pfeffer – harmonisch reif für die helle Küche.

Steak pepper For the best dad, a Father's Day gift with four kinds of pepper.

Black pepper – full-bodied and savoury, the classic of everyday cooking.

Tasmanian pepper from Australia. Berry-sweet with lingering heat.

Grains of paradise with a ginger-like freshness. For root vegetables, lamb and poultry.

Black Lampong pepper from Indonesia – green-fresh, versatile for game and cheese.

Roasted red peppers, marinated. Mediterranean for antipasti, pizza and pasta.

Green pepper, air-dried, mild and fresh. For meat, fish and the pepper mill.

Winter spice blend from Klingenberg. For gingerbread, speculoos, stollen and biscuits.

Förster's braising pot, a sauce spice for game. Savoury and robust.

Tellicherry pepper from India – savoury with fruit notes and a harmonious heat.

Great for T-bone steaks, amazing for brisket, brilliant for burgers—the perfect seasoning for juicy beef! Ideal for frying or grilling.

French duck rillettes by Feyel. A creamy bread spread for toast and apéro.

Oriental Vegetable Magic with saffron, pomegranate and rose. For couscous and pilaf.