Explore a World of Peppercorns: Bold, Fresh, and Flavorful
Discover our curated selection of freshly milled peppercorns, each offering unique flavor profiles to elevate your culinary creations. From the classic heat of Black Peppercorns to the floral notes of Kampot and the citrusy zing of Sichuan, our small-batch, all-natural peppercorns are handpicked to ensure the highest quality and freshness. Perfect for grinders, seasoning blends, or as a finishing touch to any dish.
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Long Pepper
$21.00 – $28.35Used for centuries in Mediterranean, African, Indian, and Indonesian cooking. The pepper, shaped like a black spike grows within a flower on a vine. It is said that Attila the Hun once asked for pay in Long Peppers.
A relative of the species piper nigrum, with a hotter earthy taste and sweet spicy overtones. Use as you would black pepper, but particularly good with artichokes, asparagus, and mushrooms. Try with sweet dishes, salads and BBQs.
Peppercorn, Black
$8.00 – $25.00Exceptional for blending & as a complement to meats & veggies.
Black Peppercorn – Our “house” variety of peppercorn and finely milled pepper
▪ Grown Certified Organic in Quang Tri Province, Vietnam
▪ Farmed in acidic volcanic soils, high temperatures, and a scarcity of rain
▪ Ripened on the vine for up to six weeks longer than other regions in Vietnam
▪ High heat peppercorns with intense and complex umami flavor and floral aromatics
Our “house” coarsly-milled peppercorn is from India’s Malabar coast and has similar tasting notes.
Peppercorn, Black Malabar, Single Source
$10.00 – $27.00Malabar Peppercorn, Single Source – Tended by three generations of same family
▪ From the Southernmost portion of India’s East Coast where peppercorns spend slightly longer on the vine than traditional Malabar Peppers
▪ Started from wild-harvested pepper vines in the forests around the plantation
▪ Fruity umami flavor with a floral aroma and a lingering high level of heat
Peppercorn, Green
$10.50 – $14.20Green Peppercorns are harvested before the berries ripen and form a hard seed. They are frequently rehydrated overnight in olive oil to deliver an acidic, pungent, tangy flavor, it which form they can be used as a substitute for capers. [Peppercorns (Green)]
Peppercorn, Kampot Black
$12.00 – $16.20Revered by French chefs for their jasmine-like aromatics, signature sweetness, and intense lingering heat. Kampot peppercorns are considered among many to be the best in the world.
▪ Grown in Kampot, Cambodia under a recognized appellation by the European Union & the United Nations, one of the most restrictive cooperatives in the world
▪ In the 1970s, the leadership of Cambodia had the pepper vines torn out by the roots. Farmers were instructed to focus on producing food for domestic consumption. With political change over the past 20 years, several farmers have brought the storied pepper fields back into production.
▪ To use the appellation “Kampot”, the product must be grown within the Kampot region, sampled annually, and farmed using organic growing methods
▪ Compared to our Vietnamese peppercorn, Kampot Pepper has a more lingering flavor and aroma, greater complexity, and signature jasmine aroma
Peppercorn, Pink
$10.50 – $21.00Not a true peppercorn, but a dried berry of the Schinus Bush. Popular in French & South American dishes, with pepper-like flavors and sweet, floral overtones. Related to the Cashew, may cause allergic reaction.
Peppercorn, Rainbow
$10.00A visually interesting blend (for those with a clear pepper grinder), delivering a sweeter, softer flavor than pure Black Peppercorns.
Peppercorn, Sichuan
$11.00 – $29.70A key ingredient in our Chinese Five Spice, Sichuan Peppercorns are also used in Nepali (Gurkha), Tibetan and Bhutanese cooking. Chowmein in Nepal is often served with a Sichuan Pepper sauce. Sichuan has lemon overtones and causes a tingling of the mouth when eaten.
Great in stir fries, sauces & combined with Chiles in Chinese dishes.
Peppercorn, White
$10.00 – $22.50White Peppercorns are the seeds of the Peppercorn. Black Peppercorns are soaked in water (retted) so fruit can be washed away, leaving white pepper seed. Distinctly hotter flavor than Black Peppercorn with less sweet, earthy flavors. Used for white color & cleaner, hotter flavor.
