Product descriptionDiscover Bucay pepper from Ecuador – an intensely aromatic black pepper in whole peppercorns for all-round use in the kitchen. The deep black berries deliver clean heat and a warm, spicy character.At Biova, every batch is carefully checked and gently processed so that the essential oils and the typical pepper aroma are preserved as much as possible. Whole peppercorns keep their aroma particularly well and allow precise dosing straight from the mill or using a mortar.In everyday cooking, Bucay pepper pairs well with meat, fish, vegetables, soups and sauces. Supplied in a 1 kg bag, it is ideal for foodservice, delicatessens and discerning home cooks who like to grind fresh.OriginThis pepper comes from Ecuador, especially the Bucay region, where the tropical climate, abundant rainfall and good air circulation create ideal growing conditions. Higher altitudes promote slow ripening and a pronounced, expressive aroma.Cultivation / production / harvestThe pepper vines grow on supports and are tended over several years. The still green berries are harvested by hand, then fermented, gently dried, cleaned and packed for Biova in practical 1 kg bags.CharacteristicsTypical features are the uniform grain size and dense structure of the whole peppercorns. This ensures an even grind in pepper mills and reliable dosing, while the aroma lasts longer than with ground pepper.Origin and processing comparedCompared with pepper from India or Vietnam, Bucay pepper from Ecuador offers a well-balanced combination of heat and spice. Traditional hand-picking and careful drying help preserve the essential oils and the clearly defined flavour profile.Taste & aromaThe peppercorns smell warm, spicy and slightly resinous with fine earthy notes. On the palate they show clear but not overpowering heat with pleasant depth and subtle citrus nuances that unfold particularly intensely when freshly ground.Suggested usesGrind fresh over steaks, fish fillets, pasta or grilled vegetables.Use as a base seasoning for soups, stews, sauces, stocks and broths.Ideal for marinades, pepper crusts, spice blends and for finishing dishes at the table.Product specificationCountry of origin: EcuadorGrain size: whole peppercornsColour: blackPack size: 1.0 kg bag

Product descriptionFermented Kampot pepper is a rare pepper speciality from the Kampot region of Cambodia with EU protected geographical indication (PGI). Whole black peppercorns are preserved in salt and gently refined, creating a juicy, slightly soft texture.Fermenting with salt concentrates the essential oils and rounds off the heat to a harmonious finish. Biova relies on controlled origin, careful hand processing and consistent quality, making this pepper attractive for professional kitchens and ambitious home cooks alike.In the kitchen, fermented Kampot pepper can be cooked directly with the dish or roughly crushed shortly before serving. This way you refine grilled dishes, fish, vegetables, sauces, soups or salads with distinctive yet well-balanced pepper notes, and the soft corns can even be enjoyed whole.OriginThe pepper comes from the Kampot region in Cambodia, where the tropical climate and mineral-rich soils allow the vines to grow slowly. The PGI label stands for clearly defined origin and controlled quality of Biova spices.Cultivation / production / harvestThe pepper vines are grown on small farms and harvested by hand at optimum ripeness. After drying, the black corns are selected, mixed with salt and fermented for a defined period, producing soft, pleasantly firm chunks.Key featuresUnlike classic black pepper, the fermented corns can be eaten whole thanks to their soft texture. Fermentation intensifies the spice, smooths the heat and creates a full-bodied, long-lasting flavour profile in typical Biova quality.Origin and processing differencesPepper from Kampot is known for a particularly finely tuned aroma compared to many other growing regions. Traditional hand harvesting and sorting, combined with gentle fermentation, result in a milder perceived heat and denser aroma development than with non-fermented pepper.Taste & aromaFermented Kampot pepper has an intensely spicy aroma with notes of ripe fruit, subtle earthiness and warm pepper heat. On the palate it is juicy, full-bodied and pleasantly salty, with well-integrated heat and a soft grain for a very pleasant mouthfeel.Suggested usesCrush whole corns over grilled meat, fish or vegetables and add shortly before serving.Cook along in sauces, soups or stews to add depth, spice and a subtle saltiness.Finely chop and fold into salads, pasta, compound butter, dips or marinades and use as an aromatic topping.Product specificationCountry of origin: Cambodia (Kampot region, PGI)Grading: whole fermented chunksColour: blackPack weight: approx. 1.05 kg per unit

Product descriptionMac Khen pepper is a rare Vietnamese pepper speciality with whole black berries and a warm, complex aroma. It looks similar to classic black pepper, but offers fine citrus notes and a subtle sweetness.Gentle drying preserves most of the essential oils, giving an aromatic yet not overpowering heat. Biova supplies this exotic pepper in convenient bulk packs for foodservice, artisan producers and demanding home kitchens.In the kitchen, Mac Khen pepper is ideal for grinding or crushing fresh directly over finished dishes. Use it to season meat, vegetables, sauces or Asian-inspired creations with a distinctive Vietnamese pepper profile.OriginThe peppercorns come from selected growing regions in Vietnam with a tropical climate and abundant rainfall. On well-drained slopes, the plants develop an especially intense, aromatic profile that Biova selects specifically for the European market.Cultivation / processing / harvestThe berries are traditionally hand-picked once they reach optimum ripeness. They are then gently air-dried before being cleaned, graded and packed as bulk goods in units of around 1.05 kg.Key featuresCompared to common black pepper, this variety stands out with a multi-layered flavour profile featuring spicy, citrusy and slightly sweet notes. Supplied as whole berries, it allows you to choose the grind size from coarse crushed to fine ground – ideal for professional kitchens and artisan production.Origin and processing differencesVietnamese Mac Khen pepper is characterised by a high concentration of aroma and a well-balanced heat that clearly sets it apart from pepper of other origins. Altitude, soil structure and traditional drying methods shape the character of the berries, while Biova ensures uniform colour and consistent quality.Taste & aromaOn the palate, this pepper delivers a warm, peppery heat with distinct citrus, herbal and gently sweet notes. On the nose it shows an intense, clean pepper aroma that intensifies noticeably when the whole berries are crushed and the essential oils are released.Suggested usesGrind or crush fresh over grilled meat, fish or vegetables.Use as an aromatic base for sauces, marinades, stocks and dressings in the Biova professional kitchen.Refine Asian stir-fries, curries, soups and creative fusion dishes.Product specificationCountry of origin: VietnamGrind size: Cracked / wholeColour: Black

Product descriptionVerbena pepper from Vietnam is a mild pepper spice with a fresh citrus note and fine bitter tones. The whole peppercorns have an aroma reminiscent of lemon verbena and add a clear, lemony accent to functional foods and dietary supplements.Supplied as coarse chunks in 1 kg Biova bulk packs, this pepper can be milled from coarse to fine as required and precisely adapted to different production processes. Carefully selected lots and standardised quality assurance at Biova support consistent sensory quality.In product development, verbena pepper opens up a wide range of applications – from powder blends and drink mixes through to capsules and granulated supplements. Its lemony-peppery note pairs well with herbs, citrus fruits and other spices and clearly stands out from classic black pepper.OriginThe peppercorns come from Vietnam, from warm, predominantly tropical growing regions with high levels of sunshine. Well-drained soils promote the development of essential oils and the characteristic citrus note.Cultivation / processing / harvestThe plants are conventionally grown and harvested mainly by hand at optimum ripeness. The berries are then dried at moderate temperatures, cleaned, sorted and packed as whole chunks in 1 kg units for industrial processing.CharacteristicsCompared with classic pepper, this variety offers a fresher, citrus-forward aroma profile with mild heat. The chunk format in bulk packs allows on-demand grinding directly in production and makes it easy to integrate into powder, capsule and granule formulations.Differences in origin and processingDepending on altitude and microclimate, the intensity of the citrus note and the expression of the bitter aromas vary slightly. Standardised processing steps and quality controls at Biova help ensure consistent sensory quality.Taste & aromaOn the nose, fresh lemon and verbena notes dominate, backed by subtle pepper heat. On the palate, mild pungency, light bitter tones and a clear, citrus-like finish come together.Possible applicationsRefining dietary supplement capsules, tablets and granules with a lemony-peppery noteUse in powder blends such as drink mixes, superfood and vitamin blends in the functional food sectorFlavouring bars, instant products and other industrial recipes with a citrus-pepper profileProduct specificationCountry of origin: VietnamGranulation: chunks / whole, bulkColour: brown to dark brown, pepper-like

Product descriptionPatagonia pepper is a rare wild pepper from southern Chile. At Biova it is offered as whole, black berries with a decorative, coarse chunk grading. The berries come from the Magellanic winter’s bark and combine sweet, fruity notes with warm spice aromas.Gentle drying of the whole berries preserves most of the essential oils, which helps maintain a stable aroma even in bulk packs. Biova relies on carefully selected raw material from controlled wild collection areas to ensure consistent quality and a coarse, chunky grading.In the kitchen, Patagonia pepper shows its characteristic sweet heat best when the berries are freshly crushed in a mortar or roughly chopped. This Patagonian wild pepper is highly versatile in hearty dishes as well as in creative dessert compositions.OriginThe whole pepper berries come from Patagonia in southern Chile, a region with a cool, humid climate and evergreen rainforests. The slow growth of the Magellanic winter’s bark promotes a complex flavour profile with fruity and spicy notes in Biova quality.Cultivation / production / harvestThe evergreen Drimys shrubs can grow up to 20 metres high and bear fragrant white blossoms that develop into bluish berries. Harvest takes place mainly between March and May. The berries are then gently dried and packed as whole, black chunks in bulk units of approx. 1.05 kg.Special featuresPatagonian wild pepper from the Drimys family is botanically very different from classic black pepper. Its combination of sweet, fruity character, cinnamon-like notes and a delayed, slightly numbing heat makes this exotic pepper a distinctive spice for professional kitchens and ambitious home cooks.Differences in origin and processingBecause it grows in the Patagonian rainforest, this wild pepper develops a different flavour profile from tropical pepper varieties. Gentle drying of the whole berries preserves the essential oils better than industrially ground products and allows for fresh grinding directly before use, which is Biova’s preferred approach.Taste & aromaOn the nose, the pepper recalls cinnamon, jasmine and ripe berries with a warm, spicy note. On the palate it first appears mild, sweet and fruity before a powerful, slightly numbing heat sets in – ideal for flavour-driven cooking and creative spice blends.Suggested usesCoarsely crushed for dark meats, game and robust braised dishes.As an aromatic component in dips, chutneys, marinades and sauces.For desserts with exotic fruits, dark chocolate or spiced compotes.Product specificationCountry of origin: ChileGrading: chunks / wholeColour: blackSales unit: approx. 1.05 kg bulk per unitProduct type: food / spice

Product descriptionDiscover green Sichuan pepper, an aromatic Asian spice with fresh citrus notes and a fine tingling heat. The whole, green-dried husks of the Zanthoxylum shrub evoke grapefruit, lime and fresh herbs and are supplied by Biova as high-quality bulk product.Compared to classic black pepper, its heat is milder, while the typical tingling on the tongue creates a lively, complex flavour profile. Gentle drying of the whole berries helps preserve the essential oils and ensures consistent spice quality, ideal for professional kitchens.In cooking, green Sichuan pepper enhances poultry, fish, seafood and vegetables as well as modern fusion cuisine. Freshly crushed, it adds bright, citrus-fresh accents to stir-fries, curries, desserts or chocolate and is excellent for creative spice blends with other types of pepper.OriginThis green Sichuan pepper comes from China, mainly from Sichuan province with its warm summers and cool winters. This climate and the partly higher altitudes offer ideal conditions for Zanthoxylum shrubs, from which Biova sources carefully selected lots with the typical green colour and fresh citrus aroma.Cultivation / processing / harvestThe shrubs are largely grown extensively to promote natural growth. The green berries are harvested shortly before full ripeness; the husks are then gently dried, cleaned and prepared as whole berries for further processing and packing in bulk.Special featuresBotanically, this is not true pepper but the dried husks of a Zanthoxylum species. The green variety offers a fresh, bright aroma with slightly earthy undertones, and Biova deliberately supplies it as pieces or whole berries to best preserve aroma and shelf life and to allow flexible dosing.Differences in origin and processingDepending on the region in China, the citrus intensity, pungency and colour nuances of the spice vary. Higher altitudes often produce particularly aromatic lots, while differences in drying time and temperature influence colour and fragrance. Biova therefore relies on controlled processes and consistent quality for its bulk product.Taste & aromaOn the palate, green Sichuan pepper combines a mild, quickly noticeable heat with pronounced notes of grapefruit, lemon and fresh herbs. On the nose it is citrus-fresh and slightly resinous, while on the tongue it shows the typical, slightly numbing tingle with a lively, multi-layered overall profile.Suggested usesAs a finishing spice for poultry, fish and vegetable dishes, freshly crushed or ground.In Asian stir-fries, curries, marinades and spice blends as a citrusy alternative to black pepper.To refine chocolate, desserts, fruit salads or cocktails with lemony heat and a gentle tingle.Product specificationCountry of origin: ChinaGrading: pieces / wholeColour: green

Product descriptionDiscover long pepper from Central Java in whole catkins, around 2–4 cm long, with a warm, spicy and intense aroma. This traditional Indonesian pepper spice, also known as Piper longum, complements the Biova range as a characterful alternative to classic black pepper.The elongated pepper catkins offer a long-lasting, rounded heat with sweet and earthy nuances. Carefully dried in bulk by Biova, they retain their aroma for a long time and are ideal for use in a pepper mill or for freshly crushing in a mortar.In sauces, stocks, curries or marinades, long pepper can be cooked either whole or coarsely crushed, adding depth and a lightly floral sweetness to your dishes. This makes the versatile spice easy to use both in professional kitchens and by ambitious home cooks.OriginThis pepper comes from Indonesia, specifically from Central Java with its tropical climate and fertile volcanic soils. These conditions promote intense aromas and even ripening of the catkins, which Biova sources from selected growing regions.Cultivation / production / harvestThe plants grow as climbing vines whose catkins are harvested by hand at different stages of ripeness. The catkins are then gently dried, cleaned and prepared as whole pieces for further packing.Special featuresVisually, this spice differs clearly from round peppercorns through its catkin-like, 2–4 cm long pieces. As brown to black bulk goods, long pepper stores well and can be freshly ground or cooked whole as needed.Differences in origin and processingDepending on the region of origin, the flavour profile of long pepper varies in heat and sweetness. Central Java is known for its balanced, sweet-spicy qualities, while Biova’s gentle processing supports a clean, clear taste profile.Taste & aromaOn the nose, you’ll find warm, spicy notes with hints of cinnamon, dried flowers and a light earthiness. On the palate, it develops a persistent yet rounded heat with sweet and slightly smoky nuances, ideal for creative pepper blends.Suggested usesCook whole or coarsely crushed in braises, stocks and broths.Grind freshly in a mill over meat, fish and vegetable dishes.Use as an aromatic component in spice blends, chutneys, curries or marinades.Product specificationCountry of origin: Indonesia (Central Java)Size: pieces / whole, approx. 2–4 cmColour: brown to black

Product descriptionDiscover cubeb pepper as a finely ground black spice from Indonesia with the typical tail pepper character. The gently milled berries produce an aromatic powder with a warm, slightly camphor-like note.The subtle heat of cubeb pepper combines with spicy, allspice-like nuances and a fine menthol note reminiscent of eucalyptus and mint. Biova relies on carefully selected raw material and gentle processing to deliver a varietal-typical aroma with consistent quality.Ground cubeb pepper is ideal for refining both modern and traditional dishes. Use it in pepper and seasoning blends, with fish, seafood, cheese or fruity chutneys to bring the distinctive, aromatic-spicy note of this tail pepper into your kitchen.OriginThis tail pepper comes mainly from the island of Java and other Indonesian regions with a tropical climate. Warmth, high humidity and fertile soils promote the intense, essential-oil-driven aroma for which Indonesian cubeb pepper is valued.Cultivation / production / harvestCubeb pepper berries are harvested green shortly before full ripeness and then sun-dried until they turn dark to black. At Biova they are then gently milled into a fine, slightly flaky powder that is easy to dose and blend.Special featuresUnlike conventional black pepper, cubeb pepper has a distinctive menthol-like note with hints of allspice and eucalyptus. The fine / flaky grind allows use without a mill and precise dosing in marinades, sauces or spice blends, making it especially practical for bulk packs and high-volume users.Differences in origin and processingDepending on the Indonesian growing region, there are subtle differences in heat and aroma intensity. Sun-drying, careful cleaning and uniform milling ensure a clear, varietal-typical aroma and a homogeneous, fine-flaky structure of the pepper powder at Biova.Taste & aromaOn the palate it shows a warm, spicy profile with gentle heat and a slightly bitter-sweet finish. Notes of allspice, eucalyptus and mint shape its characteristic fragrance, which is intense but not overpowering and pairs well with many ingredients.Suggested usesAdd aromatic depth to blends such as ras el hanout, pepper mixes and rubsRound off fish, seafood and poultry dishes with gentle heatSeason chutneys, cheese dishes and vegetable stir-fries with a menthol-like pepper noteProduct specificationCountry of origin: IndonesiaGrind size: fine, ground, fine / flakyColour: black

Product descriptionBiova green pepper delivers a fresh, herbal heat and a naturally bright green colour that makes dishes visually stand out. The coarsely cracked berries from Sri Lanka are gently dried and then granulated to create an intensely aromatic spice for kitchens and food production.Because the berries are dehydrated directly after harvest, they do not ferment and retain their clear, unadulterated flavour. The coarse grind ensures even distribution in the dish and distinct pepper bursts with every bite, making it easy to use in foodservice, artisan production and the wider food industry.In the kitchen, green pepper is highly versatile – from pepper sauces and meat or fish dishes through to fruity components. The cracked, granulated form is ready to use, saves milling time and integrates efficiently into professional workflows with Biova spices.OriginThe pepper plants grow in the central highlands of Sri Lanka, mainly on small, family-run farms. The tropical climate, high humidity and nutrient-rich soils support even growth and a well-defined pepper aroma in consistently reliable Biova quality.Cultivation / Processing / HarvestThe berries are hand-picked while still green and unripe, when their aroma is especially fresh and vegetal. Immediately after harvest they are gently dehydrated, then the dried berries are coarsely cracked to obtain a granulated particle size that blends well.Key featuresUnlike green pepper preserved in brine, this dried version retains its full natural flavour. The combination of coarse texture, green colour, bright heat and conventional bulk format makes this spice ideal for seasoning blends, decorative applications and higher-volume use as a discontinued line in the Biova range.Origin and processing differencesGreen pepper from Sri Lanka is known for its fresh, slightly fruity and herbal aroma, which sets it apart from the more robust profiles of other growing regions. Immediate dehydration after harvest prevents fermentation into black pepper and preserves the green colour and the milder, clearly structured pepper profile.Taste & aromaOn the palate, this spice shows a bright, pleasant heat with vegetal, slightly fruity notes. Its aroma is expressive without being overpowering and pairs well with herbs and other spices, while the coarse grind creates clearly perceptible pepper highlights in every bite.Suggested usesSeasoning meat dishes such as pork, chicken, veal, steaks, as well as fish and seafood.Preparing classic pepper sauces, cream sauces, stocks, marinades and spice blends in foodservice and catering.Delicate seasoning of fruity components such as strawberries, pineapple or mango for refined desserts and starters.Product specificationCountry of origin: Sri LankaGrind size: granulated / cracked / coarseColour: green

Product descriptionDiscover Tellicherry pepper from Kerala, one of the most aromatic varieties of black pepper from India. For this Biova specialty, almost fully ripe peppercorns are coarsely cracked, creating a rustic, granulated texture with colours ranging from black to reddish-brown.Thanks to the late harvest as a late-picked pepper and the careful processing at Biova, it develops a warm, multi-layered aroma with well-balanced heat. The coarse grind releases flavour quickly, making this pepper particularly interesting for foodservice, high-volume users and demanding home kitchens.In the kitchen, this cracked pepper is ideal for steaks, roasts, vegetable stir-fries, sauces and marinades. Add the coarse granules preferably towards the end of cooking or directly at the table to highlight seasoning, texture and appearance.OriginThe pepper comes from the Periyar Nature Reserve in the southern Indian state of Kerala on the Malabar Coast. Tropical climate, nutrient-rich soils and shade trees create ideal conditions for premium pepper vines, from which Biova sources selected lots.Cultivation / processing / harvestThe plants grow on supports in the shade of taller trees and are harvested when almost fully ripe, once the berries have turned reddish-brown. After harvesting, they are gently sun-dried, cleaned, carefully graded and then coarsely granulated to achieve an even cracked texture.Special featuresAs Tellicherry late-harvest pepper, only a small part of the crop reaches the TGSEB quality grade. The combination of fully ripe harvest, gentle drying and coarse granulation gives this Biova pepper its warm, slightly nutty aroma and makes it particularly attractive for professional kitchens.Differences in origin and processingCompared with standard pepper harvested earlier, this Indian specialty is more intense, less sharp-edged and noticeably more complex in flavour. The cracked, granulated form ensures faster flavour release and a distinctive texture that enhances dishes both visually and in terms of mouthfeel.Taste & aromaOn the palate, it shows a robust, warm pepper flavour with balanced, lingering heat. Nutty and woody notes and a subtle sandalwood- or tea-like spice shape the profile, while the aroma is intense, spicy and long-lasting.Suggested usesSeasoning steaks, roasts, game and poultry before or after cooking with a coarse pepper heatFinishing sauces, soups, stews and marinades with a visible, coarse granulated textureRefining vegetable stir-fries, pasta, grilled vegetables or cheese boards with aromatic accentsProduct specificationCountry of origin: IndiaGrind size: granulated / cracked / coarseColour: black to reddish-brown

Product descriptionVoatsiperifery pepper from the rainforests of Madagascar is a rare wild pepper with irregular whole black berries and a distinctive, characterful aroma. Also known as Bourbon pepper or jungle pepper, it is ideal for high-end kitchens and artisan spice producers.Thanks to slow ripening in a tropical climate and careful hand-picking, this pepper offers consistently reliable quality, which Biova supplies in bulk to foodservice and fine food retailers. Its minimally processed nature underlines its authentic origin.In the kitchen, Voatsiperifery pepper adds depth and spice to hearty dishes, dark sauces and braises. Freshly ground, it is excellent with game, lamb and beef, for pepper mills and for bespoke pepper blends.OriginThis wild pepper comes exclusively from the tropical rainforests of Madagascar, mainly from the warm, humid regions of the east coast. Nutrient-rich soils and high humidity shape the typical character of this rare pepper speciality.Cultivation / processing / harvestVoatsiperifery grows as a climbing vine that winds its way up trees to heights of up to 20 metres and is not cultivated in classic plantation systems. The ripe berries are hand-picked by smallholders, gently dried and selected as whole berries for Biova.Key featuresWith only a few tonnes harvested worldwide each year, this jungle pepper is one of the rarest pepper varieties. The combination of wild growth, manual harvesting and single-origin processing makes it a sought-after speciality for Biova’s fine food, foodservice and spice industry customers.Origin and processing differencesCompared with classic black plantation pepper, Voatsiperifery pepper has a more rustic appearance with variations in size and shape. Its wild origin remains clearly visible, while Biova’s close cooperation with local partners ensures gentle processing and consistent quality.Taste & aromaOn the palate, this wild pepper from Madagascar delivers a pleasantly warm heat that seasons dishes without overpowering them. Earthy notes combine with fruity, lemony hints and a slightly resinous, exotic pepper bouquet.Suggested usesGrind fresh over game, lamb, beef and dark poultry.Flavour dark sauces, braises, ragouts and stocks.Use whole berries for pepper blends, mill refills or pickling liquids.Product specificationCountry of origin: MadagascarGrading: Cracked / wholeColour: Black

Product descriptionBiova Bhutan Pepper comes from the high-altitude regions of the Himalayas and is botanically related to Sichuan pepper. The whole dried seed husks release a bright citrus aroma with notes of lemon and grapefruit.Thanks to natural wild harvesting and gentle drying, this creates a pure, aromatic lemon pepper with mild heat and a fine tingling on the tongue. Careful hand selection for Biova helps preserve the essential oils and the full complexity of its aroma.In the kitchen, Bhutan Pepper is extremely versatile – from Asian-inspired dishes to contemporary fusion cuisine. Grind or crush the whole husks just before serving to capture the full citrus aroma and add a fresh accent to fish, poultry or desserts.OriginThis pepper comes from Bhutan, a Himalayan country with dramatic altitude differences and largely untouched nature. Clean mountain air, forested slopes and minimal industrialisation support wild pepper plants with an intense citrus character.Cultivation / production / harvestBhutan Pepper is not grown on plantations but collected as a wild-growing Sichuan type. Local farmers hand-pick the ripe seed husks, dry them gently in the mountain air and then sort them by hand for Biova.CharacteristicsThis is a wild sub-variety of Sichuan pepper with smaller husks and a distinctly fresh citrus fragrance. Its mild heat and characteristic tingling make this lemon pepper ideal for delicate spice blends and modern Biova seasoning creations.Origin and processing differencesCompared with Sichuan pepper from other regions, this citrus pepper grows in the high alpine zones of Bhutan with strong temperature fluctuations. Exclusive wild collection results in smaller harvests but a more concentrated aroma and highlights the authentic character of this Himalayan spice from Biova.Taste & aromaThe aroma is intense, fresh and distinctly citrusy with hints of lemon and grapefruit. On the palate it shows mild heat with the typical tingling sensation and a slight bitterness for a complex, long-lasting flavour experience.Suggested usesDelicate seasoning of fish, seafood and poultry with a fresh citrus noteFlavouring Asian dishes, stir-fries, curries and marinadesRefining desserts with chocolate, fruit compotes or fruit saucesProduct specificationCountry of origin: BhutanGrading: whole seed husksColour: brownish-red to dark brown husks

Product descriptionDiscover Assam blackberry pepper, a rare black wild pepper with berry-like, whole fruit spikes that look like tiny blackberries. Carefully selected pepper spikes from Biova add aromatic depth to creative cooking.Traditional drying over an open fire gives this Assam pepper a mild heat that builds slowly, with sweet, smoky notes. Gentle handling of the wild harvest ensures consistently high spice quality at Biova.In the kitchen, Assam blackberry pepper lifts braises, barbecue dishes and all classic pepper recipes. Use the whole fruit spikes freshly crushed in a mortar or coarsely ground to unlock the full flavour of this black wild pepper.OriginBlackberry pepper comes from the north-eastern Indian region of Assam with its humid tropical climate and fertile soils. Here the black wild pepper grows naturally without plantation farming and is selectively harvested by smallholders.Cultivation / production / harvestAs a true wild pepper it is not cultivated, but gathered by hand from controlled wild collection. Only fully ripe fruit spikes are selected and gently dried over an open fire, which creates the characteristic sweet, smoky aroma.CharacteristicsThe berry-like, elongated shape with whole fruit spikes clearly sets this pepper apart from classic black pepper. As a subspecies of long pepper, Biova blackberry pepper offers a complex flavour profile with mild heat that develops slowly.Differences in origin and processingUnlike plantation pepper, this Assam wild pepper comes entirely from natural wild growth. Drying over an open fire gives it a distinctive sweet, smoky note that sun-dried varieties do not reach at this intensity.Taste & aromaOn the nose, blackberry pepper shows warm, gently smoky notes with subtle sweetness and spicy depth. On the palate, a mild, slowly building heat develops with a light tingling sensation, pairing particularly well with robust, savoury dishes.Suggested usesSimmer whole fruit spikes in braises with game, beef or lamb and remove before serving.Use coarsely crushed in pepper blends for grilled meat, burgers or hearty pan dishes.Use finely ground as an aromatic component in dark sauces, marinades and hearty stews.Product specificationCountry of origin: India (Assam region)Grading: whole fruit spikes / whole pepperColour: black

Product descriptionDiscover Tasmanian pepper, a rare wild specialty from the rainforest regions of Australia. The whole black berries look similar to classic peppercorns, but offer their own distinctive, fruity heat.Careful hand-picking and gentle drying preserve the flavour, natural colour and coarse, chunky texture. Biova supplies this exceptional wild pepper in consistent quality for professional kitchens and premium food concepts.In creative cooking, Tasmanian pepper refines sauces and meat, game and fish dishes as well as vegetables and desserts. When crushed in a mortar it tints light-coloured foods a violet-red and adds both aromatic and visual highlights.OriginThe berries come from cool, moist rainforest valleys in Tasmania and south-eastern Australia. The temperate, high-rainfall climate allows the mountain pepper to ripen slowly and develops an intensely fruity, spicy flavour profile for the Biova gourmet kitchen.Cultivation / production / harvestTasmanian pepper grows mainly wild in untouched rainforest areas. The berries are harvested by hand, gently dried and packed as whole, black chunks before Biova offers them in bulk for further processing.Special featuresCompared with conventional black pepper, this mountain pepper is noticeably fruitier and at the same time more intensely hot. The berries tend to clump in a pepper mill, so using a mortar is recommended; this also releases a violet-red pigment that colours light dishes attractively.Differences in origin and processingWild growth in pristine rainforest regions and predominantly manual harvesting clearly distinguish Tasmanian pepper from cultivated pepper varieties. Limited harvest volumes and gentle drying result in a characteristic chunky product with its own distinctive aroma.Taste & aromaOn the nose, this wild pepper shows warm, spicy and slightly fruity notes. On the palate it starts out mildly fruity and slightly sweet before a long-lasting, pepper-like heat with a lightly numbing mouthfeel sets in – ideal for adventurous chefs.Suggested usesSeasoning meat, game and fish dishes with a fruity, spicy note.For sauces, marinades, creams and dips that should also have violet-red highlights.In desserts, chocolate or fruit creations as an aromatic contrast and colour accent.Product specificationCountry of origin: AustraliaGrain size: Chunks / wholeColour: Black

Product descriptionDiscover small long pepper as whole 1–2 cm catkin-like spikes from India and Nepal – an aromatic pepper speciality with a subtle dark chocolate note. The dark brown chunks add a distinctive yet well-balanced accent in the kitchen.Thanks to its mild heat that builds up slowly, this pepper can be dosed very precisely and works in both savoury and sweet recipes. Supplied as brown chunks in catering-size bulk, the aroma remains stable during storage and transport and can be freshly crushed or ground as needed.In the kitchen, small long pepper shines in braises, creative spice blends and desserts with cocoa or fruit. Use the whole pepper spikes for cooking or finely ground for a final finishing touch at the table.OriginThis pepper comes from selected growing regions in India and Nepal, where the tropical climate and nutrient-rich soils provide ideal conditions for Piper longum. Biova focuses on intensely aromatic grades for foodservice, artisan producers and ambitious home kitchens.Cultivation / Production / HarvestThe climbing plants form elongated fruit spikes that are harvested at full aromatic maturity, carefully sorted and gently dried. The whole pepper spikes are then packed in a 1–2 cm size grade for bulk supply.Special featuresTypical are the compact chunk form, the dark brown colour and the fine cocoa or chocolate note in the aroma. Compared with classic black pepper, the heat is milder and delayed, allowing nuanced seasoning in both savoury and sweet dishes.Differences in origin and processingDepending on the region of origin in India or Nepal, the intensity, warmth of the heat and the expression of the cocoa note vary slightly. Drying time and sorting influence colour and proportion of broken pieces, while Biova aims for the most uniform quality possible to ensure consistent results.Taste & aromaOn the nose, small long pepper evokes cocoa, dark chocolate and warm spice notes. On the palate it shows an aromatic, spicy, slightly sweet profile with mild, slightly numbing heat – ideal for contemporary pepper creations.Suggested usesCook whole pepper spikes in braised dishes with beef, lamb or game.Use coarsely crushed in spice blends, marinades, chutneys or vegetable dishes.Use finely ground to finish desserts, compotes, chocolate dishes or fruit sauces.Product specificationCountry of origin: India, NepalGrading: Chunks / whole, approx. 1–2 cmColour: Brown, dark brown

Product descriptionAndaliman pepper is a rare pepper speciality from the northern rainforest regions of Sumatra in Indonesia. The wild-growing, black-brown fruit clusters look similar to Sichuan pepper and release an intensely fresh, lemony aroma.At Biova you receive this rarity as whole chunks and clusters in high-quality catering packs, ideal for foodservice, fine food retailers and ambitious professional kitchens. Gentle processing preserves the delicate essential oils and ensures a concentrated, distinctive flavour.In the kitchen this rainforest pepper is extremely versatile: whole sprigs can be cooked with the dish or roughly crushed shortly before serving. This way you refine fish, curries, poultry and modern, Asian-inspired creations with a nuanced, citrusy-tingling heat.OriginThis pepper comes from the northern rainforest regions of Sumatra in Indonesia, where it grows exclusively wild on shrubs. The tropical climate, high humidity and intense sunlight promote the development of aromatic essential oils for Biova quality grades.Cultivation / processing / harvestAndaliman is not grown on plantations but harvested by local collectors by hand. During the main harvest season the fruit clusters are cut, collected in reed baskets and gently sun-dried, which reduces the weight and concentrates the aroma.Special featuresUnlike classic black pepper, this is a rare wild plant with a pronounced citrus note. The coarse grading as chunks and whole clusters protects the aromatic compounds particularly well and makes Biova’s natural bulk product especially attractive for professional use.Differences in origin and processingAs this pepper comes exclusively from its natural habitat, soil composition and microclimate give each harvest its own character. Traditional drying in reed baskets differs significantly from mechanical methods and helps preserve the essential oils for intensely aromatic pepper sprigs.Taste & aromaOn the palate, Andaliman pepper shows a fine tingling, slightly numbing effect on the tongue. A fresh citrus note dominates, reminiscent of lime and grapefruit, accompanied by gentle peppery heat and a lively, aromatic-lemony fragrance.Suggested usesUse whole sprigs or roughly crushed with fish and seafood dishes for bright citrus accents.For cooking in curries, braises, stocks or aromatic sauces in professional kitchens.Freshly crushed in a mortar over poultry, stir-fried vegetables, salsas or Asian-inspired dishes.Product specificationCountry of origin: Indonesia (Sumatra)Grading: chunks / whole clusters, bulkColour: predominantly black-brown

Product descriptionDiscover Kampot pepper from the protected region in southern Cambodia – a fine spice for light-coloured dishes and professional kitchens. The whole, cream-coloured peppercorns are hand-selected and sun-dried, giving them a clean, elegant pepper aroma.For this bulk product, Biova relies on carefully selected white peppercorns with protected geographical indication (PGI), guaranteeing controlled origin and traditional processing. The combination of tropical climate, clay soils and manual work ensures consistently high quality, ideal for professional users.In the kitchen, white Kampot pepper is particularly suited to delicately seasoned, light dishes. Grind the whole peppercorns fresh or crush them in a mortar to season fish, poultry, vegetables, light sauces and soups without changing the appearance of the dish.OriginThe peppercorns come from Kampot Province in Cambodia, near the Gulf of Thailand. The tropical climate with high humidity and heavy clay soils creates ideal conditions for characterful pepper, which Biova sources specifically from this region.Cultivation / processing / harvestCultivation takes place on small family plots and is done by hand, without artificial fertilisers and without synthetic crop protection agents. For white pepper, fully ripe, reddish berries are harvested, soaked in water for several days, stripped of their outer skin and then gently sun-dried.Special featuresThese are selected white peppercorns with clearly defined origin and PGI status. The combination of traditional cultivation, manual processing, natural sun-drying and supply as bulk goods makes this pepper particularly attractive for foodservice, retail and artisan producers.Differences in origin and processingPepper from Kampot is subject to strictly regulated cultivation methods and benefits from a specific terroir. The multi-day soaking in water and gentle drying result in a milder, less aggressive heat profile than many industrially processed white peppers.Taste & aromaWhite Kampot pepper has an aromatic scent with a fresh, slightly fruity note. On the palate it shows a clear, well-balanced heat that does not overpower dishes and is ideal for fine sauces, fish dishes, vegetables, potato dishes and light side dishes.Suggested usesDelicate seasoning of light poultry, fish and seafood with freshly ground pepper just before serving.Flavouring light sauces, cream soups, vegetable and potato dishes in restaurant kitchens, catering and canteens.Use in pepper mills for buffets, table service or artisan production, e.g. for risotto, egg dishes and refined pasta dishes.Product specificationCountry of origin: Cambodia (Kampot region)Grain size: whole peppercorns (whole / broken)Colour: whiteProduct type: Food / spice, bulk goods for large-scale usersWeight per unit: approx. 1.05 kg per unit

Product descriptionDiscover melegueta pepper, also known as grains of paradise – a traditional West African spice with a warm, peppery heat and subtle ginger notes. Biova offers the small black seeds from Ghana as whole grains, an ideal choice when you want a distinctive alternative to black pepper.Packed as loose bulk, the whole grains of paradise retain their aroma for a long time and can be used flexibly for your own retail packing, spice production and bespoke blends. Biova ensures a clean, free-flowing product with consistent quality.In braises, ragouts, lamb and fish dishes, but also in chutneys, jams and baked goods, freshly ground grains of paradise add a warm, African-inspired flavour to your kitchen. Use melegueta pepper whole, coarsely crushed in a mortar or finely ground as needed.OriginThese grains of paradise come from selected growing areas in Ghana on the West African coast. The tropical, humid climate and stable temperatures support even ripening and a well-balanced aroma profile, which Biova checks regularly by sensory testing.Cultivation / processing / harvestThe plants from the ginger family are grown in small plots and harvested by hand at optimum ripeness. Once the pods are opened, the seeds are gently dried until they develop their typical black colour, then packed for Biova as whole grains in bulk.CharacteristicsUnlike classic pepper, grains of paradise do not come from the pepper vine but from a ginger plant and have their own, slightly ginger-like aroma profile. The whole grain format is ideal for spice packers, artisan producers and Biova customers looking for durable, versatile raw material for their own spice blends.Differences in origin and processingWithin West Africa, the heat and aroma intensity of grains of paradise can vary, with Ghana particularly valued for its balanced, warm flavour. Careful drying and gentle processing preserve colour, flow properties and the typical aroma, which Biova monitors batch by batch.Taste & aromaWhole grains of paradise seem subtle at first, but when ground they release a warm, peppery heat with nutty and slightly ginger-like notes. In sensory terms, melegueta pepper recalls a blend of pepper, ginger and cardamom and works as an elegant pepper alternative for both savoury and sweet dishes.Suggested usesSeason braises, ragouts and stews with freshly crushed grains of paradise.Refine lamb, fish, poultry and African spice blends as a substitute for pepper.Use in chutneys, jams, gingerbread spice and baked goods for a warm, piquant note.Product specificationCountry of origin: GhanaGrain size: Broken / wholeColour: Black

Product descriptionDiscover grapefruit pepper, a rare citrus pepper from Nepal, offered by Biova as whole, dark brown berries. At first glance it looks like classic pepper, but it surprises with a clear, fresh citrus aroma.Gentle drying and careful selection create an aromatic bulk product with a defined whole / broken grain size. The whole pepper berries keep their aroma for a long time and only reveal their full bouquet when freshly ground or crushed in a mortar.In the kitchen this citrus pepper is very versatile and adds fresh highlights to savoury and sweet dishes. For best results, grind the grapefruit pepper just before serving to preserve its delicate grapefruit and lime notes.OriginThe berries for this citrus pepper come from remote mountain regions of Nepal on the edge of the Himalayas. Cool altitudes, clean air and nutrient-rich soils promote slow ripening and a complex citrus aroma, which Biova harnesses for high-grade spice quality.Cultivation / production / harvestThis mountain pepper grows mainly wild or in near-natural structures, not in intensive plantations. After being harvested by hand, the whole berries are gently dried in small batches, cleaned, sorted and packed as bulk goods in bags of around 1.05 kg.CharacteristicsBotanically, this mountain pepper differs clearly from classic Piper nigrum and is sometimes assigned to other plant families. Its focus is a multi-layered citrus profile with grapefruit and lime notes, while the mild heat enhances dishes without overpowering them.Differences in origin and processingDepending on altitude and microclimate, the intensity of the grapefruit and lemon balm notes and the fine bitter nuances vary slightly. Traditional sun-drying in airy drying sheds shapes the aroma, and Biova ensures consistently high bulk quality through strict selection of whole berries.Taste & aromaOn the nose this citrus pepper offers a clear, intense citrus fragrance with hints of grapefruit, lime and fresh lemon balm. On the palate it is mildly hot with pleasant, fine bitterness and fruity freshness – ideal for light fish, poultry and vegetable dishes.Suggested usesGrind freshly over grilled or steamed fish, seafood and poultry.Finish fruity desserts, fruit salads, creams and pastries with a citrusy, peppery kick.Combine with other peppers and spices for custom pepper blends, rubs and marinades.Product specificationCountry of origin: Nepal (Himalaya region)Grain size: Whole / broken, bulk goodsColour: Dark, black-brown berries

Product descriptionBiova Pondicherry pepper comes from South India and is made from fully ripe black peppercorns fermented in unrefined sea salt. The whole corns remain in chunky pieces, have a slight sheen and a pleasantly soft texture.Fermentation in sea salt noticeably softens the heat while preserving and concentrating the intense pepper aroma. Biova relies on carefully selected raw materials, gentle processing and consistent quality, making this product particularly suitable for professional users.In the kitchen, fermented Pondicherry pepper is ideal as a finishing spice for hot dishes where a pronounced but not overpowering pepper note is desired. Use the peppercorns whole or roughly crushed to give dishes a mild, fruity heat with a subtle salty note.OriginThe pepper berries come mainly from the South Indian state of Tamil Nadu around Puducherry, an area with a tropical climate, abundant rainfall and fertile soils. These conditions promote an intense pepper aroma, while processing, packing and quality control are carried out by Biova in Germany.Cultivation / Production / HarvestThe pepper plants grow in mixed crops on supports and are harvested by hand at full maturity. Immediately after harvest, the fresh black fruits are turned several times in moist, unrefined sea salt and then dried in the sun until fermentation is complete and the desired residual moisture of the whole corns is reached.Special featuresUnlike classic black pepper, the whole corns are deliberately fermented, which breaks down part of the piperine. The aroma is preserved by the protective salt coating and becomes rounder, which makes this black pepper in bulk particularly interesting for foodservice and artisan producers.Differences in origin and processingWhile conventional black pepper is usually only sun-dried and cleaned, Pondicherry pepper develops its characteristic profile through additional fermentation in sea salt. The combination of the South Indian growing region and this specific processing results in a mild, fruit-forward heat with a fine salty component and clearly sets it apart from standard pepper.Taste & aromaFermented Pondicherry pepper has an intensely spicy fragrance with warm, slightly fruity notes. On the palate it offers a mild, fruity heat accompanied by a harmonious but not dominant saltiness; the soft corns are easy to chew and release their full aroma.Suggested usesUse as a finishing spice on grilled or pan-fried meats such as steak, lamb or poultry just before serving.To refine sauces, especially pepper sauces in restaurants, catering and artisan production.Roughly crush and sprinkle over vegetables, potato dishes or pasta to combine gentle heat with a touch of salt.Product specificationCountry of origin: India, processed and packed in GermanyGrain size: whole peppercorns (chunks / whole), bulkColour: black

Product descriptionBiova pink berries are whole, thin-skinned Schinus fruits with a bright pink colour and highly decorative appearance. Often referred to as pink peppercorns, these faux pepper berries add a sweet, fruity note with gentle heat to professional and home kitchens alike.Careful drying and packing as whole berries help preserve the aroma, structure and colour of the pink berries particularly well. Offered in bulk, these pink spice berries are designed for consistent quality and are ideal for spice manufacturers, foodservice and artisan producers.Pink berries are extremely versatile in use: they enhance meat, poultry and vegetables just as well as desserts, chocolate or cheese boards. Use the berries whole, lightly crushed or coarsely ground in a mortar to control the fruity flavour and create visual highlights in spice blends.OriginThese pink berries come from Brazil, where they grow on shrubs and small trees in warm, mostly subtropical conditions. The climate promotes a delicately fruity aroma with balanced sweetness and mild heat, which Biova uses in premium pepper and spice blends.Cultivation / processing / harvestThe Schinus berries ripen in grape-like clusters and are hand-picked at optimum maturity. They are then gently dried, cleaned and selected as whole berries before being supplied in kg units as bulk goods for further processing.Key featuresAs a faux pepper, pink berries differ clearly from true pepper, yet offer a similarly attractive look in the mill. Their intense pink colour makes them a popular decorative spice in Biova spice and pepper blends; due to their delicate skin, storage in a dry, dark place is recommended.Differences in origin and processingCompared with other pepper types, pink berries stand out for their sweet, fruity character and mild pungency. Processing them as whole berries rather than broken pieces ensures a more stable aroma, a premium appearance in pepper mills and reliable dosing in bulk and unit packs.Taste & aromaIn sensory terms, pink berries are reminiscent of red soft fruits with mild yet noticeable heat. Their aroma shows warm, slightly resinous and floral notes that lend both savoury and sweet dishes an elegant, non-dominant seasoning.Suggested usesAs a colourful, aromatic component in pepper and spice blends for meat, poultry and game dishes.To refine sauces, dressings, vegetable dishes such as asparagus, as well as cheese boards and carpaccio.For creative desserts, chocolate, fruit sauces or confectionery with a fruity-sweet hint of heat.Product specificationCountry of origin: BrazilGrading: whole berriesColour: pinkProduct type: food / spice, bulkWeight per unit: approx. 1.05 kg per unit

Product descriptionDiscover Biova green pepper as whole peppercorns from the mountainous regions of Sri Lanka. The berries are harvested unripe and gently dehydrated so their fresh, grassy notes and characteristic green colour are preserved.Because they are dried without brine or vinegar, the pure, natural flavour of the spice comes through clearly. The whole peppercorns release their aroma slowly and evenly when ground or crushed, which is particularly attractive for foodservice and artisan producers.In the kitchen, green pepper refines light meat dishes, poultry, fish and seafood as well as creamy sauces and vegetable dishes. Fruity desserts can also be finished with freshly ground Biova green peppercorns for a subtle aromatic kick.OriginThe pepper berries come from the central highlands of Sri Lanka, with a tropical climate, abundant rainfall and fertile soils. Small farms there have been cultivating high-quality spices for decades, resulting in a pronounced aroma and consistent Biova quality.Cultivation / Production / HarvestThe pepper plants grow in mixed cropping systems under shade trees and are hand-picked at the unripe, green stage. Immediately after harvest, the berries are gently dehydrated to prevent fermentation and to preserve the colour and aroma of the whole peppercorns.Key featuresUnlike green pepper in brine, this dehydrated version retains the pure flavour of the peppercorns. The bulk pack with approx. 1.05 kg per unit allows cost-effective use in large kitchens, spice manufacturers and professional gastronomy.Differences in origin and processingDepending on the country of origin, the heat and flavour profile of green pepper can vary. Sri Lanka is known for aromatic qualities with balanced heat and fresh, grassy notes. Direct dehydration without brine clearly distinguishes this product from industrially pickled variants.Taste & aromaThe aroma is fresh, slightly herbal and delicately fruity with pleasant, non-dominant heat. On the nose it offers a fine, spicy scent, less intense and earthy than black pepper, while grinding releases the essential oils to full effect.Suggested usesFreshly ground for light sauces, especially classic pepper sauces and cream sauces.As a seasoning for pork, chicken, veal, fish and seafood in the pan, oven or on the grill.To finish vegetable dishes, cream soups and fruity desserts with berries or exotic fruits.Product specificationCountry of origin: Sri LankaGrading: whole peppercorns (broken / whole)Colour: greenPack size: approx. 1.05 kg bulk per unit

Product descriptionDiscover cubeb pepper as whole, black, dried berries with their characteristic little tail – also known as tailed pepper. Biova’s pepper comes from Indonesia and offers a warm, spicy flavour with a light menthol note, making it an exciting alternative to classic black pepper.Traditional sun-drying and careful cleaning largely preserve its complex aroma and flavour profile. This homogeneous bulk grade with even grain size is ideal for spice blenders, professional kitchens and demanding home cooks.In pepper blends, sauces, marinades or chutneys, cubeb pepper shows its full aromatic strength. Use the whole berries for your own spice creations and give meat, fish and vegetable dishes a distinctive yet well-balanced pepper note.OriginTailed pepper is grown on Java and other Indonesian islands in a tropical climate. Warm temperatures, high humidity and nutrient-rich soils allow the berries to ripen slowly, which is why Indonesia is regarded as the classic origin for high-quality cubeb pepper.Cultivation / processing / harvestThe perennial pepper plants are grown in well-tended plantations until grape-like clusters of fruit develop. The berries are harvested shortly before full ripeness and then gently sun-dried until they are black, hard and shelf-stable.CharacteristicsA typical feature of cubeb pepper is the small stalk that gives it the name tailed pepper and clearly distinguishes it visually from other pepper types. As whole black berries supplied by Biova in bulk, it is perfect for custom pepper and spice blends with a warm, spicy, menthol-like character.Differences in origin and processingDepending on the Indonesian growing region, the aromas range from fruity-spicy to resinous and robust. Traditional sun-drying highlights the essential, slightly balsamic notes, while careful post-cleaning and grading ensure a uniform grain size and consistent Biova quality.Taste & aromaOn the palate, cubeb pepper is warm and spicy with a subtle, lingering heat. On the nose, its essential oils are reminiscent of allspice, eucalyptus and mint with a slightly bitter-sweet nuance, creating a multi-layered pepper aroma.Suggested usesUse whole or coarsely crushed berries in pepper and spice blends, for example for Ras el Hanout or your own Biova-style mixes.Season fish, seafood, poultry, cheese and vegetable dishes with a fine, menthol-like pepper note.For chutneys, marinades, stocks and sauces by simmering the whole berries or adding them freshly crushed.Product specificationCountry of origin: IndonesiaGrain size: Broken / wholeColour: Black

Product descriptionDiscover Sichuan pepper from China’s Sichuan province – a signature Asian spice with whole, red-brown seed husks. The dried pericarps of the Zanthoxylum shrub deliver bright citrus notes and a fine tingling sensation on the tongue.Gentle sun-drying preserves most of the essential oils, resulting in an intense aroma and a clear, multi-layered flavour profile. Biova supplies this product in bulk with consistent quality for professional kitchens and demanding home cooks.In the kitchen, Sichuan pepper is extremely versatile – from stir-fries to poultry and beef, through to fish and seafood. The whole pieces are ideal for briefly toasting or grinding fresh to season authentic Asian dishes and modern fusion cuisine.OriginThese peppercorns come mainly from the mountainous Sichuan region of China, where warm summers and cool winters provide ideal conditions for the Zanthoxylum shrub. Biova focuses on single-origin, carefully cleaned lots with consistently high quality.Cultivation / Production / HarvestThe shrubs grow semi-wild or in low-intensity plantations and are harvested in autumn once the berries have ripened to a bright red. The fruit clusters are then sun-dried, causing the husks to open so that the black seeds usually fall out.CharacteristicsPrimarily the light, aromatic husks are used, not the seeds themselves, which highlights the clean citrus aroma and moderate heat. In whole pieces, Sichuan pepper is perfect for briefly toasting or crushing fresh; Biova bulk packs are tailored to foodservice and spice manufacturers.Differences in origin and processingCompared with other Zanthoxylum species such as timut or sansho pepper, Sichuan pepper from Sichuan tastes bolder and less floral. Traditional sun-drying in the region of origin creates a characteristic, slightly resinous note, which Biova complements with thorough cleaning and a very low proportion of stems and foreign matter.Taste & aromaOn the nose, it shows an intense fragrance with pronounced citrus notes reminiscent of grapefruit, lime and subtle resin tones. On the palate, it delivers medium heat with the typical tingling and briefly numbing mouthfeel, making this Chinese pepper distinctive yet easy to dose.Suggested usesFreshly ground or toasted as a stir-fry spice for vegetable, tofu, beef or poultry dishes.To add aromatic depth to fish and seafood dishes with an Asian twist.As a component in blends such as Chinese five spice, grill rubs or infused oils.Product specificationCountry of origin: ChinaGrading: pieces, whole seed husks (bulk)Colour: red-brown