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

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

Black Belem pepper from Brazil. Full-bodied and harmoniously hot.

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

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

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

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

Indian highland pepper with beechwood smoke, an accent for game, steak and salmon.

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

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

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

Long pepper with an earthy-sweetish aroma. For stews, game, lamb and smoked fish.

Fermented black garlic: mild, sweetish, with plum and caramel depth.

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

Fermented black onions, sweet and umami. For risotto, burgers and sauces.

A deep-black finishing salt with vegetable charcoal, an accent for tartare and steak.

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

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