Premium Chili & Pepper Berries

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.

The fermented pepper is characterized by its mild and fruity heat with a pleasant salt note at the same time.

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.

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.

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 omelettes, grilled meat, salad, fish or pizza.

With its fruity aroma, this pepper convinces especially with fish, vegetables and cheese.

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.

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.