Organic pepper from Vietnam - A touch of exoticism for your senses! In the sun-drenched hills of Vietnam thrives an extraordinary spice: organic pepper. Lovingly ground and of the highest quality, it enchants with its intense aroma and piquant spiciness. On the organic plantations, it is carefully harvested by hand, gently dried and then carefully ground. This unique pepper adds a touch of exoticism to your dishes and makes your taste buds dance with joy. Try it and discover the delicious flavors of Vietnam!

Organic pepper black ground: The essence of freshness and flavor Our organic black ground pepper is the perfect addition to your kitchen if you value the highest quality and unadulterated flavor. Made from hand-selected organic peppercorns, our ground pepper offers unparalleled flavor and freshness that will elevate your dishes to a new level. Origin and Quality: Our peppercorns are carefully grown and harvested on organic farms, without the use of pesticides or chemical fertilizers. This guarantees not only a healthy farming system, but also the purity and authenticity of the pepper. Each step in the manufacturing process is strictly monitored to ensure that only the best peppercorns are ground. Aromatic pleasure: Our organic black ground pepper is characterized by its intense and spicy aroma, which adds a distinctive touch to any dish. Whether you use it as a seasoning for meat, fish, vegetables or sauces, it exudes a delightful fragrance and intensifies the flavor of your dishes. Versatile use: Using ground organic pepper is as simple as can be. Sprinkle it generously over your favorite dishes to intensify the flavor, or use it as a base for homemade spice blends. Organic black ground pepper is an indispensable spice in any kitchen, adding a touch of sophistication to your creations. Discover the world of organic black ground pepper and enrich your culinary adventures with the freshness and quality that only organic pepper can offer. Your palate will love the exceptional taste experience and you will immediately taste the difference in your dishes.

Organic Red Pepper from Cambodia | Exquisite spiciness from the heart chamber of Southeast Asia. Experience a fiery explosion of flavor with our Organic Red Pepper from Cambodia that will transport your senses to a fascinating world of aromas. Obtained from the lush plantations of Cambodia, this pepper stands out for its exceptional quality and intense flavor. Why Organic Red Pepper from Cambodia is a must-have in your kitchen: Cambodian diversity: Cambodia´s exotic climatic conditions and fertile soils give our pepper its unique character and intense flavor. Vibrant color and aroma: The deep red color and aromatic bouquet of our Organic Red Pepper will enhance the visual and flavor of your dishes. Versatile Use: Add distinctive heat and a touch of the exotic to sauces, meat dishes, salads and more. High-quality hand processing: each peppercorn is carefully hand-harvested and hand-selected to ensure that only the best and most aromatic grains find their way to your spice rack. Explore the world of delicious organic red pepper from Cambodia and add an unforgettable note of spiciness and sophistication to your dishes. Whether you want to spice up your dishes or create your own spice mix, this pepper gives you the opportunity to enjoy the exotic spice of Southeast Asia. Note: Store the Organic Red Pepper in a dry and cool place to preserve its quality and freshness. The color and spiciness may vary due to its natural origin.

Discover the sophistication of Organic Kampot Pepper fermented - a unique taste experience that will delight your senses! Our hand-picked Organic Kampot Peppercorns are carefully fermented to develop unparalleled depth and complexity of flavor. This fermentation process gives the pepper a harmonious balance of pungent and earthy nuances that make every bite an experience. The enticing flavors of Organic Kampot Pepper Fermented can be used in a variety of ways - from exquisite salads to savory main dishes. A touch of this unique pepper will add a subtle but remarkable note to your dishes that will impress your guests. Our Organic Kampot Fermented Pepper is not only a treat for the palate, but also an eco-friendly choice. It is sustainably grown and free of chemical additives and pesticides. Opt for quality and taste with our organic Kampot pepper fermented - an enrichment for your culinary creations.

Organic white pepper, ground, is a delicate spice option that is carefully grown and processed according to the principles of organic farming. Here are some characteristics and uses of organic white pepper: Organic farming: the term ¨organic¨ means that the white pepper is grown without the use of synthetic pesticides, herbicides and chemical fertilizers. This ensures that the spice is not only delicious, but also free from harmful residues. Taste and aroma: Organic white pepper has a more subtle and less intense flavor compared to black pepper. It is more subtle, yet aromatic, and adds a pleasant spiciness to dishes. Versatile use: Ground white pepper is ideal for a wide variety of dishes. From soups and sauces to fish and poultry dishes, it adds a mild spiciness without detracting from the color of the dishes. Culinary applications: Organic white pepper can be used throughout the kitchen. It goes well with creamy sauces, pasta, vegetables, eggs and even in desserts such as strawberry or lemon cake. Spice blends: White pepper is a popular ingredient in various spice blends. You can combine it with other spices to create individual flavor profiles for your favorite dishes. Aesthetics in the kitchen: Unlike black pepper, white pepper does not leave dark stains on light-colored sauces or dishes. This makes it particularly suitable for dishes where color retention is important.

Discover the unique taste of our fermented Kampot pepper with salt. Carefully selected peppercorns from Cambodia are traditionally fermented and refined with fine salt. Use it to enhance grilled dishes, sauces, soups and salads. Experience the fusion of flavors and tradition in an incomparable spice. Order today and enrich your cuisine with the exquisite taste of fermented Kampot pepper.

The Schinus berries, which come from the warm, humid regions of Brazil, grow on bushes and trees up to 12 metres high. The grape-like panicles are harvested from the end of November to around the beginning of February. The berries, which belong to the sumac family, taste sweetish, fruity, with a slight pungency and belong to the so-called false peppers. Because of their slightly pungent taste and similar shape to pepper, they are also mistakenly called pink pepper. Due to their high sugar content, pink berries cannot be ground in conventional pepper mills. Thanks to a complex production process, we are able to offer a free-flowing variety of ground Schinus berries. The pink pepper berries go wonderfully with sauces, poultry, meat and game dishes, but also with sweet desserts, tender vegetables such as asparagus or with cheese. Because of the beautiful visual and decorative properties of the berries, they are found in many pepper and spice mixtures.

Discover the unique aroma of high quality green pepper from the lush plantations of Sri Lanka, smoked with masterful craftsmanship in Germany in a traditional manufactory. Our smoked green pepper is a delicate creation that enchants the senses and adds an incomparable touch to any dish. The green pepper is carefully harvested by experienced farmers in Sri Lanka, where it matures under ideal climatic conditions. This unique quality comes from loving and sustainable farming, which gives the pepper its characteristic flavor and aromatic richness. The freshly harvested green pepper then arrives at our German manufactory, where it is gently and traditionally smoked over beech smoke. This elaborate process gives the pepper a rich smoky note that harmonizes perfectly with its natural spiciness. The result is an incomparably delicious green pepper with a very special, smoky character. Our smoked green pepper is ideal for refining numerous dishes. Whether it is meat, fish, vegetables or salads - the possible uses are almost unlimited. Experience the difference in your favorite dish and be inspired by the intense flavor explosion of this extraordinary spice. We focus on the highest quality and sustainability. Our pepper is produced under strict quality controls to provide you with a product of the highest quality. We also support farmers in Sri Lanka through fair trade practices, contributing to sustainable and socially responsible production. Dive into the world of exquisite taste and enrich your culinary creations with our smoked green pepper. Discover the best of two worlds - the flavors of Sri Lanka and the traditional craftsmanship of Germany. Order today and let the quality and taste of our smoked green pepper convince you!

The Kampot pepper from the region of the same name in Cambodia is one of the best peppers in the world. The humid and hot climate near the coast of the Gulf of Thailand and the heavy clay soils create the perfect basis for excellent pepper qualities. The cultivation is traditionally done by hand and is very labour-intensive. The cultivation process does not involve the use of artificial fertilizers and pesticides. All types of pepper come from the same plant, the colour is determined by the degree of ripeness and processing. For the white Kampot pepper, only the fully ripe, reddish berries are used. After harvesting, the berries are soaked in water for several days so that the outer skin dissolves. The white-beige grains are then dried in the sun. White Kampot pepper is aromatic with a fine and fresh note. White Kampot pepper goes well with white poultry, fish, vegetables, light sauces and soups.

Mac Khen pepper from Indonesia gives your dishes a uniquely refined flavor. With its spicy and slightly sweet nuances, this pepper is particularly suitable for refining exquisite dishes. Whether in delicate sauces, refined meat dishes or exotic vegetable preparations - Mac Khen pepper adds a flavorful accent that will take your culinary creations to a new level. Discover the many uses of this exquisite Indonesian pepper and enrich your kitchen with a touch of luxury.

Sri Lanka is known for its great teas and spices, Ceylon tea and Ceylon cinnamon are world famous. The names point to a bygone era, because until 1972 the island state east of the southern tip of the Indian subcontinent still bore the name Ceylon. The pepper from Sri Lanka is also without doubt one of the best peppers of our time. The highlands of the central provinces have the best climatic conditions, and the fertile soils promise great qualities. So our organic black pepper from controlled organic cultivation can also compete with the famous peppers from the Indian Malabar coast, which is not far away. The black Sri Lankan pepper convinces with its distinct pungency as well as an intensive and full-bodied aroma. Our organic black pepper should always be freshly ground to preserve the full aroma for as long as possible. This pepper is an ideal allrounder for all occasions.

Kampot pepper from the region of the same name in Cambodia is one of the best peppers in the world. The muggy-hot climate near the coast of the Gulf of Thailand and the heavy clay soils create the perfect basis for outstanding pepper qualities. The cultivation is traditionally done by hand and is very labour-intensive. No artificial fertilizers or pesticides are used during cultivation. All pepper varieties come from the same plant, the colour is determined by the degree of ripeness and processing. Genuine red pepper is a very rare pepper speciality made from completely ripe, unpeeled pepper fruits. Red pepper is very difficult to produce, only very few and best pepper farmers dare to take this risk. That´s why real red pepper is very hard to come by. Due to its high degree of ripeness, real red pepper is particularly aromatic and almost fruity, with a strong pungency. Use real red pepper only freshly ground or even better freshly ground to bring out its full aroma perfectly. Ideal with meat, poultry and fish

The Kampot pepper from the region of the same name in Cambodia are among the best peppers in the world. The sultry hot climate near the coast of the Gulf of Thailand, and the heavy loamy soils create the perfect foundation for superior pepper qualities. The cultivation is traditionally done by hand and is very labor intensive. Cultivation dispenses with the use of artificial fertilizers and pesticides. All types of pepper originate from the same plant, the color is determined by the degree of ripeness and processing. Black Kampot pepper is obtained from the still green pepper fruits. After harvesting, the grains are dried in the sun and the fermentation process causes the berries to turn black. A careful hand-picking follows to send only the most beautiful and thickest berries to Europe. A pleasant, powerful spiciness with a hint of mint and eucalyptus are characteristic of the black version of Kampot pepper. Black Kampot goes well with all dark meats and strong, hearty dishes.

We have Christopher Columbus to thank for the discovery of Piment. The search for a new route to India led him to the Caribbean. When the brown grains were discovered, pepper was believed to have been found, and so the sailors named this new spice ¨Pimienta¨. The aromatic berries are reminiscent of nutmeg, cinnamon, pepper and cloves. Therefore, pimento is also known as clove pepper, or because of its origin as jamaican pepper. The berries come from the evergreen peppermyrthe, which reaches heights of over 10 meters. The berries are harvested unripe. This is the only way to preserve the essential oils of the fruit. Pimento can be used in the kitchen in many different ways. Pimento is used in seasoning mixtures, in sausage production, meat dishes, pastries and bakery products, game and stews. Due to its similar character, the spice can be used instead of cloves or nutmeg. Pimento is often combined with laurel or other types of pepper. Flavour: medium hotness, aromas of clove, cinnamon nutmeg Dishes: Meat dishes, sausages, bakery products, spice mixtures, marinades, stews, marinated dishes, pickled vegetables, fruits

Verbena pepper may only be used in food supplements, not as a spice. It is characterized by mild spiciness, subtle bitter notes, and an intense citrus aroma. When the package is opened, the small berries release an incomparable lemon scent, delicate and fresh.

The South American region of Patagonia is divided by the Andes into 2 large landscapes - the steppe-like and low-precipitation plateau of Eastern Patagonia, which belongs to Argentina and is known as the Pampa, as well as the part of Western Patagonia belonging to Chile with a humid and cooler climate and a temperate, evergreen rainforest. In the middle of this lush forest, between the Pacific Ocean and the Andes, one finds the Magellanic Winter Bark, which belongs to the botanical group Drimys. Drimys winteri is a sacred tree of the Mapuche Indians, the only indigenous people in America who for centuries managed to elude colonization by the Spaniards and preserve their independence. The bark, leaves and fruits of the plant were used by the people for numerous applications in healing medicine and in many ceremonies. The tree is the symbol of the medicine men. Seafarers used the plant parts, which were rich in vitamin C, to prevent scurvy. These evergreen shrubs can reach heights of up to 20 metres. The bark of these shrubs has a strong aroma, very similar to the bark of cinnamon. The white flowers smell of jasmine and ripen to bluish berries which are harvested between March - May. And these berries have it all. Only pleasantly sweet-fruity tasting with a hint of cinnamon, the berry surprises a short time later with an insidious spiciness and a slight numbness on the tongue. Anyone who feels reminded of Tasmanian pepper here is on the right path. The plants from Tasmania and Papua New Guinea, which once belonged to the Drimys group, now belong to the Tasmannia genus. Just like Tasmanian pepper, Patagonian pepper is only conditionally suitable for grinding in the pepper mill. We recommend that the required quantity be freshly mortared or coarsely chopped with a knife shortly before use. Patagonian pepper goes well with dark meat and poultry, game and stews, dips and chutneys. With its sweet notes, pepper harmonises wonderfully with exotic fruits such as pineapple

Although travellers to Asia like Marco Polo brought the first Szechuan fruits with them to Europe centuries ago, this unique spice was hardly noticed outside Europe. This changed increasingly in the last years, Szechuan and other representatives of the genus Zanthoxylum (Timut, Sansho, Andaliman, Cumeo, Bhutan pepper) quickly gained popularity. This ¨unechten¨ pepper is named after the Chinese province of Sichuan, where it is native. It usually grows wild on bushes and shrubs up to high mountain regions, but is now also cultivated. In addition to the much better known reddish-brown variant of Szechuan pepper, there is also green Szechuan pepper. For this variety the berries are harvested shortly before full ripeness. Green Szechuan pepper only has a mild pungency, an intense citrus note with nuances of grapefruit, and a tingling sensation with a slightly numbing effect on the tongue. It tastes somewhat more robust and earthy than the red version. Green Szechuan pepper is an excellent accompaniment to chicken, fish or Asian dishes. It harmonises wonderfully with other types of pepper and gives a lemony-fresh note to spice mixtures. Dark chocolate or exotic fruit salad, perfumed with a pinch of freshly mortared green Szechuan, become an extravagant taste experience.

Long pepper is a climbing plant with roots emerging from its shoot knots. The distribution area extends from northern India to Indonesia. The fruits, reminiscent of willow, hazelnut or birch kittens, are harvested and dried at various ripening stages, then mainly used as a spice in India but also as a remedy. Long pepper is considered to be the first type of pepper to reach Europe since ancient times and was known long before black pepper was used today. It is much more multifaceted and in the longer version sharper than black pepper, but can be used in the same way. The longer version of Long Pepper is hot and warm, with sweet and earthy overtones. It exudes an aroma of cinnamon, reminiscent of the Christmas season. Long pepper is very good for mortars or it is broken and chopped into pieces and put in a spice grinder. In sauces, broths or marinades, even when used whole, it can develop its slightly sweet flower scent. But be careful, because with increasing cooking time the sharpness increases.

The Cubeb pepper is native to Java and other Indonesian islands, but is also grown in other areas of Indonesia and Sri Lanka. The fruits are harvested just before ripening green, and then dried in the sun until the fruit bowl has adopted an almost black color. The taste of cubeb is not to compare with other peppers, pepper dominates this handle a fighter like hot-and spicy-peppery note, which is somewhat reminiscent of allspice, eucalyptus and mint. The focus is rather subtle, dominated by a slightly bitter-sweet taste. Originally cubeb was used with its menthol note because of its versatile health-promoting properties in the stomach, urinary tract infections and respiratory problems. It has antiseptic properties and is very popular in Ayurvedic cooking. It fits perfectly with pepper and spice mixtures such as ras el hanout, with fish, cheese, chutneys and seafood. In the modern kitchen of cubeb experienced a renaissance in recent years.

This noble Pepper rarity comes from the Periyar Wildlife Sanctuary in the Indian state of Kerala on the Malabar Coast and is named after the port city of Tellicherry (Thalassery). The taste of the almost fully ripe pepper berries harvested is very aromatic and slightly sharper than ordinary black pepper. Of this quality only small amounts of the best crops are processed into Tellicherry pepper annually. The color is more brown than black, which is due to the longer maturity of the grapes at harvest. Therefore, he is often referred to as late-harvest pepper. Tellicherry pepper is more intense, warmer and nutty in flavor than the ordinary black pepper. The smell reminds a bit of tea and sandalwood. Use the Tellicherry only in the mill, stes freshly ground and very economical. It is suitable for all types of meat, can also be used as a universal pepper.

The Voatsiperifery pepper grows exclusively in the wild virgin forests of Madagascar. The ripe red fruits grow on the young shoots of the up to 20-metre-high tree in the middle of the tropical jungle. This rarity is harvested exclusively by small farmers in a traditional way by hand, mainly on the east coast of the island. The annual harvest amounts to just 1.5 - 2 tons. Voatsiperifery pepper, also known as bourbon pepper, is not cultivatable and grows only wild in the tropical rainforests of the island. The taste of Voatsiperifery pepper is unique and a real treat. Its slightly earthy note, a pleasantly warm pungency and its increasingly fruity, lemony notes are perfect with game, lamb, dark poultry and dark sauces. Characteristic: very rare (annual harvest 1.5-2 tons) 100% wild growth Flavour: earthy, pleasantly warm hotness, slightly fruity Dishes: with game, dark poultry, lamb, dark sauces, chocolate

Bhutan, a Himalayan country in the high regions of South Asia, has established environmental protection in its constitution. All economic enterprises must submit to the protection and preservation of nature. Thus, the country has a unique natural wealth. More than two-thirds of the country is forested, there is virtually no industry and only a few areas are used for agriculture. Due to the enormous differences in altitude, 80% of the country is located in regions above 2000 meters altitude, the climatic conditions are very different. Lowland regions have a tropical climate, others have permafrost with very harsh winters. In this rugged and magnificent landscape with a unique natural wealth you can experience an incredible biodiversity. In addition to rare animals you will also find wild herbs and spices with unique and intense flavors. In the west of the country, local farmers collect the rare Bhutanese lemon pepper, a wild subspecies of Szechuan pepper, with much smaller seed pods. This lemon pepper lives up to its name. The intense, fresh aroma of the pepper is beguiling. When tasting immediately a tingling, with subsequent slight numbness on the tongue and throughout the mouth, noticeable. A mild spiciness, combined with intense aromas of lemon and grapefruit provide a unique taste experience. Use the Bhutan lemon pepper very sparingly due to its high intensity. The pepper goes well with Asian dishes, poultry, fish and seafood. Marinades and sauces enrich the spice with completely new flavors. Seasoning mixtures brings the lemon pepper a fresh note, desserts with chocolate get an absolute aha effect.