Pepper

Availability: In stock

Product Name Price Qty
Black Pepper, Penja pepper 80g
Mild and ref ined, Penja pepper goes perfectly with the musky flavours of pork, perks up beef, and enhances game and the subtlety of fish. In order to preserve all the aroma of the pepper, season your dish with freshly ground peppercorns just before serving.
$12.95
Green Pepper, Penja Pepper,25g
Mild and ref ined, Penja pepper goes perfectly with the musky flavours of pork, perks up beef, and enhances game and the subtlety of fish. In order to preserve all the aroma of the pepper, season your dish with freshly ground peppercorns just before serving.
$12.95
Three peppers, Penja Pepper, 80g
Mild and ref ined, Penja pepper goes perfectly with the musky flavours of pork, perks up beef, and enhances game and the subtlety of fish. In order to preserve all the aroma of the pepper, season your dish with freshly ground peppercorns just before serving.
$12.95
Cubebe pepper, 60g
cubeb peppe
$12.95
Long Pepper 60 gr
its slightly sweet surprising aromas of liquorice, aniseed, and cinnamon compensate for its very hot, spicy flavour.
$12.95
Pepper Tasmania berries, 40g
This pepper first has a sweet perfume, and then has intense touches that leave in your mouth a sensation of slight anaesthetic.
$14.95
Timut peppercorn,40g
timut pepper
$12.95
Voatsiperifery pepper, 60 g
It takes 10 kg (352.73Oz) of fresh berrie to make 1 kg (35.27Oz) of dried pepper.
$14.95
White Pepper from Belem, 80g
Brazilian Pepper
$12.95
Sarawak pepper, 80g
Un poivre blanc au nez puissant et aux notes fraîches et boisées avec une légère acidité. The Sarawak pepper expresses hints of liquorice, when ground on your fresh goat’s cheese. Its harmonious balance of f lavours swinging between warmth and acidity, brings out the finest from your f ish, meats such as duck, or pan fried foie gras.
$12.95
Tellichery pepper, 80 g
Un poivre noir au nez épicé et boisé Tellicherry is of the top vintages of Indian pepper with its distinct hints of spice and wood. It is a perfect accompaniment for your roast beef, sardines in foil, or braised salmon. Its flavor is at is peak when ground on the red meats just prior to serving.
$12.95
Red Kampot pepper, 60 g
This pepper is mainly cultivated in the region of Kompong Trach and the Voa Mountain in Cambodia.
$14.95

Quick Overview

All kinds of pepper
LARGE BAGS QUANTITY AVAILABLE ON SPECIAL ORDER > FILL UP `Contact the chef`

Pepper

Use slider to Zoom

Zoom Out
Zoom In

More Views

Details

BLACK Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process. Once the peppercorns are dried, pepper spirit & oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and used in certain beauty and herbal treatments. WHITE White pepper consists of the seed of the pepper plant alone, with the darker coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.[7] Ground white pepper is sometimes used in Chinese cooking or in dishes like salad, light-coloured sauces or mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe but are not found in the seed. GREEN Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulfur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.[8] Their flavour has been described as piquant and fresh, with a bright aroma.[9] They decay quickly if not dried or preserved PINK Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are actually the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, or its relative the Brazilian pepper tree, Schinus terebinthifolius.

Additional Information

KOSHER No
Organic No
Gluten free Yes

Product Tags

Use spaces to separate tags. Use single quotes (') for phrases.