“Chipotle” Smoked Jalapenos, Coarse
Ground red "chipotle" jalapeno chili impresses with its additional smoky taste, which is often used in outdoor cooking for grilling and barbecues, as well as in typical Tex-Mex cuisine. It tastes smoky and fruity with a medium, pleasant spiciness.
Grand Cuvee Pepper Mix, Coarse
With the noble pepper composition, the cheese bread or the breakfast egg can be refined as well as the salad dressing, the vegetable stew or the stew. The Grand Cuvée pepper blend also harmonizes perfectly with fish and light and dark meat.
Patagonia Canelo Berry Pepper
Braised dishes, dark meat as well as sauces and dips can be refined with Patagonia pepper. And if you like trying new things, you should definitely try the pepper specialty with fruity desserts with mango, pineapple or papaya.
Piment d’Espelette, France P.D.O
The only "homegrown" pepper in France is the allspice and it finds ideal climatic conditions to thrive in Espelette, near the town of St.-Jean-de-Luz: Good soil and plenty of warmth. Allspice is piquant, but not as spicy as cayenne. Ideal for omelets, grilled meat, salad, fish or pizza.
Piri - Piri Chili, Whole
For a spicing kick in marinades, spicy sauces, fruity chutneys, hearty stews with meat or vegetables, legumes, soups, for seasoning grilled meat and poultry, wok dishes and dishes from Asian cuisine. They are small, red and fiery hot.
Red Kampot Pepper, Whole
With its fruity aroma, this pepper convinces especially with fish, vegetables and cheese.
Szechuan Mountain Pepper, Coarse
Szechuan pepper is very popular because of its extraordinary aroma. Hardly noticeable at first, it literally explodes on the tongue after a few seconds, and it's also slightly lemony and woody. The pepper, also called Fagara, is extracted from the red pepper berry, dried and lightly roasted.
Szechuan Mountain Pepper, Whole
Szechuan pepper is very popular because of its extraordinary aroma. Hardly noticeable at first, it literally explodes on the tongue after a few seconds, and it's also slightly lemony and woody. The pepper, also called Fagara, is extracted from the red pepper berry, dried and lightly roasted.
Tasmanian Mountain Pepper, Whole
The berries taste a bit sweet at first and then very hot and with notes of camphor, but the heat does not last very long in the mouth and gives way to a feeling of numbness, similar to Sichuan pepper. Tasmanian pepper goes well with legumes, squash and beef.
Tellicherry Pepper, Whole
It may resemble black pepper, but it is one of the finest of its kind: Tellicherry pepper. This extraordinary pepper specialty is native to the Malabar Coast in southwest India, which is why it is also called the Pepper Coast.
