The Power of Peppercorns

The oldest documented transaction was made in the roman empire around the year 410. The asking price for 3000 pounds of peppercorns was:

- 5000 pounds of gold
- 30000 pounds of silver
4000 silk dresses
- Precious furniture: beds made of ivory, tables of gold and silver

All this because of its rarity and cost to bring this most precious commodity from India to Europe.

We at SOS Chefs celebrate the power of peppercorns as much as the magic of olive oil. The spice that inspired the Age of Discovery and remains among the most delectable of commodities, we recommend enjoying it with all types of food, savory or sweet. In our home, almost all fresh fruits are taken with olive oil and a touch of pepper.

We take pride in traveling across the world to expand our map of peppercorns, bringing back to our community a variety that exemplifies the full range of the spice’s possibilities. Thousands of years of cultivated origins come together in their stories, a special language of flavor to be used as a tool to complement your dishes.

As an ode to this beautiful spice, we have created a limited edition Cacio e Pepe peppercorn blend. Tellicherry, Timut, Green Szechuan, Wild Madagascar, White Penja, Pink Peppercorns, Black Kampot, and Red Kampot come together in a twist of flavors that carries within it a banquet on its own. Intended as a centerpiece in the simplicity of the traditional Roman dish, or to add an aromatic kick to fresh fruit, herbaceous roasts, and even ice cream. Yours to explore, available now.

Our selection features 28 varieties of the finest fruits of the pepper botanical family, which can be classified as such:

-   Piper nigrum (Black Pepper): native to the Malabar coast of India, and the most sought-after species in the pepper family. As with all fruit-bearing plants, location and method of cultivation determine where on the vast spectrum of flavor its round peppercorn lies. Despite its name, the color of a peppercorn is dependent on the ripeness of the fruit at the time of harvest--black is the result of cooking and drying the unripe fruit of Piper nigrum; green peppercorns are unripe and dried; and white peppercorns are of the fruit that has been given time to ripen.

-   Piper cubeba (Cubeb/Tailed Pepper): a member of the pepper family whose peppercorns are harvested with stalks intact, primarily in Java and Sumatra. Expressing highly aromatic notes of allspice, it is used in the distillation of gin and can often be found complementing the warm tones of Ras al Hanout.

-   Piper longum (Long Pepper): hotter than its round counterpart with the spicy heat of a chili, the long pepper also exudes an earthy pungency and is rounded out by sweet dose of cardamom and nutmeg. Native to Indonesia and the first form of peppercorn to become popular in European commerce.

The right peppercorn choice will affect your dish in a multidimensional way. Experiment for yourself with our collection.

Less is more 🐝