All of our peppercorns have great flavor, but the Tellicherry Peppercorn is the top grade of Indian pepper. Malabar Indian peppercorns are regarded as having the finest flavor of the mass-produced varieties. A step above Malabar is Tellicherry--a larger and more mature peppercorn, possessing a more developed flavor.
Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint. This black pepper suits all kind of dishes and distinguishes itself in particular with grilled fish. Kampot peppers’ specificities come from the mildness of their spice, the freshness and...
Tasmania's native ‘pepper’ is also sometimes referred to as Mountain Pepper. These black berries are a succulent, hot berry with a crunchy seed cluster at their center. When eaten alone, the berries have a sweet taste at the beginning, followed by short-lasting intense heat. We think they are an interesting alternative to conventional black pepper...
The first thing you notice about long pepper is it’s powerful sweet-spicy fragrance. Not a peppercorn, the usable part of this plant is actually a flower spike coated in tiny poppy seed–size fruit. They taste a lot like black pepper, with some extra heat. You’ll see them called for in many Indian, Nepalese, North African, Malaysian, and Indonesian recipes.
It is a relative of both ginger and cardamom, this is what gives it its peppery floral flavor. This spice was used in Europe much the same way black pepper is used and it was also added to beverages like beer and wine. Grains of paradise is an aromatic spice that looks like peppercorns with origins in West Africa and notes of cardamom, coriander, citrus,...