Showing 1–12 of 13 results
Cubeb$6.50 – $21.00
Exotic substitute for Pepper with an aromatic hint of Allspice. This “comet tailed pepper” was popular in the Middle Ages and is said to have many health benefits. Add a fresh grind to meats, cheese, and veggies, or try in curries and soups. Also known as Java Pepper.
Grains of Paradise$13.75 – $42.75
A member of the Ginger family, has a peppery flavor with hints of Citrus, Coriander & Cardamom. Used as a pepper substitute in 14th and 15th century Europe, and traditional in African cuisine. Pliny referred to the spice as “African Pepper.”
Use in pepper grinder; grind fresh during cooking. Season fish, poultry or meats with sea salt and freshly ground Grains of Paradise before grilling. Substitute for pepper in cooked dishes to add a little mystery to the flavor – rice, pasta, roasted vegetables.
Long Pepper$7.00 – $27.00
Used 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, Green$7.00 – $22.50
Green 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 Red$8.50 – $27.00
Preferred by French chefs for its powerful aromatics, jasmine and camphor flavors, and lingering heat. Kampot peppercorns are just starting to become reliably available again.
Red Peppercorns mature on the vine three to four months longer than black. They are preferred for fish and desserts.
Peppercorn, Sichuan$5.50 – $21.00
A 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.