Considered the finest black peppercorns in the world, Tellicherry are larger and left to ripen longer than black peppercorns to fully develop their sweetness to mellow their heat. A beautiful, versatile variety every chef & home cook should have on hand, use for everyday.
The Malabar Coast of Kerala, India is home to some of the finest pepper farms in the world. Malabar pepper is well balanced with citrus aromas and a medium-hot bite. Your go-to for steaks, stocks, and stews.
A fragrant peppercorn with hints of peppermint and chocolate. Use their long, tail-like stems to press into a bird or roast, or brew them like tea for digestive benefits.
Timut hails from Nepal and provides a szechuan-esque cooling, tingly bite with notes of grapefruit. Due to its citrus flavor, Timut pairs nicely with fish and desserts. Sprinkle a pinch over fruit salad or coffee & vanilla flavored ice creams for a kick.
With black and red varieties, Kampot peppers are the first geographically protected crop in Cambodia. The red is rarer, more aromatic, and less spicy than it’s black counterpart. Both have a characteristic sweetness with notes of jasmine that pair well with crab and other seafood.
Pink Peppercorns are not true peppercorns but the dried fruit of the tree Schinus molle. With slight notes of rosehip they pair deliciously with dairy, coffee, cardamom, fish, soups, and cooked vegetables. Alternatively, marry them with goat cheese or mozzarella salads.
One of the main ingredients in Berbere Spice, Passion Berries carry a strong passion fruit flavor. Turn them into a sugar or a salt and use it to finish a scallop crudo or avocado salad. Or, steep them like a tea, with hibiscus. Even though they appear green, they’ll turn your water a brilliant red color.