In the kitchen
- Everyday seasoning
- cream sauces and soups
- steak crusts
- marinades
- spice blends
Pantry & Brews
Black & White Pepper
Bold black, mellow white
Sun-dried black peppercorns at 500 and 550 g/l density, with double-washed white pepper for pale sauces. Bold heat, clean finish.
Piperine, the compound behind pepper’s bite, is also what helps the body absorb nutrients like curcumin. Freshly cracked black pepper seasons boldly; double-washed white pepper warms pale sauces invisibly.
- Origin
- Vietnam and Sri Lanka
- Best for
- Seasoning, sauces, spice blends
- Packing
- 25 kg bags
- Storage & freshness
- Whole peppercorns hold their aroma for years sealed and dark; grind at the table, not in advance.
- A recipe to try
- Steak au poivre crust: coarsely crack black peppercorns, press into steak and pan-sear; deglaze with cream for the classic sauce.
Bring the harvest to your shelves.
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