{"title":"Buy pepper","description":"\u003ch3\u003e Pepper – Seasoning for Gourmets from the Alte Gewürzamt\u003c\/h3\u003e\n\n \u003cp class=\"p1\"\u003ePepper is one of the most versatile and popular \u003cstrong\u003e\u003ca href=\"gewuerze\"\u003espices\u003c\/a\u003e\u003c\/strong\u003e in the kitchen - and at the \u003cstrong\u003e\u003ca href=\"\/en\/pages\/gewurzmanufaktur\"\u003eAltes Gewürzamt\u003c\/a\u003e\u003c\/strong\u003e you will find an exclusive selection of high-quality pepper varieties and aromatic \u003cstrong\u003e\u003ca href=\"\/en\/search?q=Pfeffermischungen\"\u003epepper blends\u003c\/a\u003e\u003c\/strong\u003e . Whether classic \u003cstrong\u003e\u003ca href=\"\/en\/search?q=schwarzer+Pfeffer\"\u003eblack pepper\u003c\/a\u003e\u003c\/strong\u003e , \u003cstrong\u003e\u003ca href=\"\/en\/search?q=gr%C3%BCner+Pfeffer\"\u003egreen pepper\u003c\/a\u003e\u003c\/strong\u003e , \u003cstrong\u003e\u003ca href=\"\/en\/search?q=wei%C3%9Fer+Pfeffer\"\u003ewhite pepper\u003c\/a\u003e\u003c\/strong\u003e or rare specialties.\u003c\/p\u003e","products":[{"product_id":"paradieskorner","title":"Grains of Paradise","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrains of paradise – West African heat like ginger in a seed\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGrains of paradise, also called Guinea pepper, unite the heat and freshness of ginger in a single seed. A West African classic that was highly prized in the medieval cooking of Europe.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eExcellent for aubergines, pumpkin, tomatoes, root vegetables, potatoes, rice, poultry and lamb. Add freshly ground at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e crush coarsely, roll tuna or similar in it and sear very briefly all around, for an exciting texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store the whole seeds dry, dark and sealed. Grind them only just before use so the lemony heat is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA West African classic\u003c\/li\u003e\n\u003cli\u003eHeat and freshness like ginger\u003c\/li\u003e\n\u003cli\u003eFor root vegetables, lamb, poultry and tuna\u003c\/li\u003e\n\u003cli\u003eAdd freshly ground at the end\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement grains of paradise with our \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ereal red Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e for an exciting pepper variation.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do grains of paradise taste like?\u003c\/strong\u003e\u003cbr\u003e\nLike a mix of pepper and ginger, hot and finely savoury with a lemony freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they suitable for the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Also mortared as a coarse finish on steak and tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do they come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom West Africa, the home of Aframomum melegueta, a relative of ginger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store grains of paradise?\u003c\/strong\u003e\u003cbr\u003e\nStore the whole seeds dry, dark and sealed, and grind them only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do grains of paradise taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Like a mix of pepper and ginger, hot and finely savoury with a lemony freshness.\"}},{\"@type\":\"Question\",\"name\":\"Are grains of paradise suitable for the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, very much so. Also mortared as a coarse finish on steak and tuna.\"}},{\"@type\":\"Question\",\"name\":\"Where do grains of paradise come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From West Africa, the home of Aframomum melegueta, a relative of ginger.\"}},{\"@type\":\"Question\",\"name\":\"How do I store grains of paradise?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store the whole seeds dry, dark and sealed, and grind them only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564744216842,"sku":"30349","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/paradieskoerner_cf1d0f7b-4f7e-48e3-94eb-ecfbf5815c03-462238.jpg?v=1738084249"},{"product_id":"langer-pfeffer","title":"Long Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole long pepper – an earthy-sweetish aroma with a frankincense note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLong pepper (Piper longum) has a wonderfully earthy aroma reminiscent of frankincense. It smells sweetish and at first tastes like black pepper, but leaves a strong aftertaste that radiates a pleasant warmth. Botanically closely related to black pepper, long pepper was in antiquity even more sought-after and more expensive in Europe. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026amp; aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMore complex and warmer than black pepper: earthy, lightly sweetish, with hints of frankincense, nutmeg and cinnamon. The heat builds slowly and lingers long on the palate – a pleasant, penetrating warmth rather than a sharp peak.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLet the whole pepper spikes steep in sauces or stews. Coarsely crushed, long pepper gives game, lamb and smoked fish a great aroma. Also with braises, strong red-wine sauces, root vegetables and even with dark chocolate and pear compote.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long – crush in a mortar or grate finely only just before use, as the spike is hard.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eLong pepper (Piper longum), whole fruit spikes\u003c\/li\u003e\n\u003cli\u003eEarthy-sweetish with frankincense and nutmeg notes\u003c\/li\u003e\n\u003cli\u003eA slowly building, long-lasting warmth\u003c\/li\u003e\n\u003cli\u003eFor sauces, braises, game, lamb and smoked fish\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ereal red Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e as exotic relatives. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egranite mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use long pepper?\u003c\/strong\u003e\u003cbr\u003e\nLet whole spikes steep in sauces and stews and remove before serving, or crush in the mortar or grate finely. The spikes are hard – a mortar or a nutmeg grater works best.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does long pepper differ from black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLong pepper is more complex, warmer and sweeter with frankincense and nutmeg notes. The heat builds more slowly and lasts longer than with black pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes long pepper also suit sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes – the warming, sweetish notes harmonise wonderfully with dark chocolate, pear and fig compote and gingerbread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I store long pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long, crush or grate only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use long pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Let whole spikes steep in sauces and stews and remove before serving, or crush in the mortar or grate finely. The spikes are hard, a mortar or a nutmeg grater works best.\"}},{\"@type\":\"Question\",\"name\":\"How does long pepper differ from black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Long pepper is more complex, warmer and sweeter with frankincense and nutmeg notes. The heat builds more slowly and lasts longer than with black pepper.\"}},{\"@type\":\"Question\",\"name\":\"Does long pepper also suit sweet dishes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the warming, sweetish notes harmonise wonderfully with dark chocolate, pear and fig compote and gingerbread.\"}},{\"@type\":\"Question\",\"name\":\"How do I store long pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long, crush or grate only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564744577290,"sku":"30351","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/langer-pfeffer-ganz-438390.jpg?v=1738084193"},{"product_id":"echter-roter-kampot-pfeffer","title":"Genuine red Kampot pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGenuine red Kampot pepper, a fully ripe rarity from Cambodia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGenuine red Kampot pepper comes from the famous Kampot region in southern Cambodia and is among the finest peppers in the world. Unlike green or black pepper, these corns are harvested fully ripe. On the outside they taste fine, almost sweet and fruity, while the inner core holds a strong, lingering heat. A true rarity in limited availability.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRed Kampot pepper is best enjoyed on its own. It pairs wonderfully with chicken and game, but also shows its fruity side with ripe mangoes, strawberries and in sweet patisserie. Add it only at the end so the fine aroma is preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e this pepper is too good and too soft for the pepper mill. Crush the corns in a mortar or scatter them whole over the finished dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes red Kampot pepper special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKampot pepper is grown by hand and enjoys a worldwide reputation thanks to its terroir. The red, fully ripe version is the rarest harvest stage, as only a few corns ripen completely before they are picked. This makes it fruitier and more complex than green or black Kampot pepper.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFully ripe red Kampot pepper from Cambodia\u003c\/li\u003e\n\u003cli\u003eFruity-sweet outside, strong and long-lasting heat at the core\u003c\/li\u003e\n\u003cli\u003eA rarity in limited availability\u003c\/li\u003e\n\u003cli\u003eBest crushed in a mortar, not in the mill\u003c\/li\u003e\n\u003cli\u003eIdeal with chicken, game, mango, strawberries and patisserie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you love special peppers, try our \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with its berry note and the \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with a eucalyptus-like freshness. With fruity desserts, a fine \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e makes a great salt finish. Find more specialities in our \u003ca href=\"\/en\/collections\/gewurz-raritaten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice rarities\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy shouldn't I put red Kampot pepper in the mill?\u003c\/strong\u003e\u003cbr\u003e\nThe fully ripe corns are softer than dried black pepper and can clog the mill. Crush them in a mortar instead, which also preserves the fine aroma better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does red Kampot pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nFine, almost sweet and fruity on the outside, with a strong and lingering heat at the inner core. A layered aroma that is clearly more complex than ordinary pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does red Kampot pepper go with best?\u003c\/strong\u003e\u003cbr\u003e\nWith chicken and game, but also with ripe fruit such as mango and strawberry and in sweet patisserie. Always add it at the very end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is special about Kampot pepper?\u003c\/strong\u003e\u003cbr\u003e\nIt comes from the Kampot region in Cambodia, is grown by hand and is considered one of the best peppers in the world. The fully ripe red stage is especially rare.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why shouldn't I put red Kampot pepper in the mill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The fully ripe corns are softer than dried black pepper and can clog the mill. Crush them in a mortar instead, which also preserves the fine aroma better.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does red Kampot pepper taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fine, almost sweet and fruity on the outside, with a strong and lingering heat at the inner core. A layered aroma that is clearly more complex than ordinary pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does red Kampot pepper go with best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With chicken and game, but also with ripe fruit such as mango and strawberry and in sweet patisserie. Always add it at the very end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is special about Kampot pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It comes from the Kampot region in Cambodia, is grown by hand and is considered one of the best peppers in the world. The fully ripe red stage is especially rare.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564746215690,"sku":"30353","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/echter_roter_kampot-pfeffer-301702.jpg?v=1736523192"},{"product_id":"schwarzer-belem-pfeffer-1","title":"Black Belem Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Belem pepper, a Brazilian premium pepper from Amazonia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Belem pepper is our Brazilian everyday pepper from the Belem region in the Amazon lowlands. We pack it gently in our workshop in Klingenberg am Main. The profile: savoury-full-bodied, with harmonious heat and fine fruity notes. This makes it the uncomplicated answer to the question of what goes into the mill today, and it suits almost any dish without becoming dominant.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic all-rounder for steak, beef, lamb, pork, poultry, fish and seafood. Seasons sauces, soups, stews, wok dishes and cold salads. Also over cheese, vegetable bowls and carpaccio as a finish. Freshly ground in the mill just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e ground pepper quickly loses its aroma. Better to buy whole corns and grind them fresh in the mill.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFinishing a steak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the steak out of the fridge an hour before frying, rub with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, sear over high heat and let it rest.\u003c\/li\u003e\n\u003cli\u003eAfter slicing, top with freshly ground Belem pepper, a drop of olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle-origin from the Belem region in Brazil\u003c\/li\u003e\n\u003cli\u003eSavoury-full-bodied with harmonious heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA similarly versatile alternative is the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from India with an ethereal-fresh profile. Earthier and fuller is the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For blends, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black pepper varieties or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend with Szechuan and lemon myrtle is the first choice. Specialities are the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e or the fresh \u003ca href=\"\/en\/products\/gruner-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Belem pepper?\u003c\/strong\u003e\u003cbr\u003e\nBelem pepper comes from the region around the city of Belem in the Brazilian state of Pará, in the Amazon lowlands. The tropical climate produces full-bodied, savoury peppercorns with harmonious heat and fine fruity notes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Belem and \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003eKerala pepper\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBelem pepper from Brazil is savoury-full-bodied with a fruity depth, a classic everyday pepper. Kerala pepper from India is noticeably fresher and more ethereal with citrus and pine notes. Belem for the daily mill, Kerala as a fine finishing pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Belem pepper?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a harmonious balance between aroma and heat. It doesn't burn and doesn't overpower a dish, but supports the main aroma. Perfect as a universal table and cooking pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Belem pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Belem pepper comes from the region around the city of Belem in the Brazilian state of Pará, in the Amazon lowlands. The tropical climate produces full-bodied, savoury peppercorns with harmonious heat and fine fruity notes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Belem and Kerala pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Belem pepper from Brazil is savoury-full-bodied with a fruity depth, a classic everyday pepper. Kerala pepper from India is noticeably fresher and more ethereal with citrus and pine notes. Belem for the daily mill, Kerala as a fine finishing pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Belem pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a harmonious balance between aroma and heat. It doesn't burn and doesn't overpower a dish, but supports the main aroma. Perfect as a universal table and cooking pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole peppercorns keep their aromas for years.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683035582730,"sku":"30354","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683035615498,"sku":"19511","price":44.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/belem-pfeffer-993281.jpg?v=1736522842"},{"product_id":"schwarzer-lampong-pfeffer","title":"Black Lampong Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Lampong pepper, a green-fresh single-variety pepper from Indonesia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Lampong pepper comes from the Lampung region in the south of Sumatra and is one of the best-known Indonesian peppers. We pack it gently in our workshop in Klingenberg am Main. Its aroma is green-fresh and very versatile: from lemony through fine-bitter to a mild, pleasant heat. This makes it a lively, aromatic all-rounder for the mill.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSuitable for mortar and pepper mill. Perfect with dark meat such as game, lamb and beef as well as on hard cheese. Also delicious in sauces, soups and salads. Best ground fresh in the mill just before the dish comes to the table, so the essential oils come fully into their own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Buy whole corns and grind them fresh only just before serving, as ground pepper quickly loses its aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle-origin from the Lampung region in Indonesia\u003c\/li\u003e\n\u003cli\u003eA green-fresh aroma with mild heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for savoury-full-bodied alternatives, reach for the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil or the earthy-full \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. Fresh-ethereal is the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e. For blends, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e are the first choice. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the Lampong pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Lampung region in the south of the Indonesian island of Sumatra. Lampong is regarded as a classic origin for aromatic black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does black Lampong pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nGreen-fresh and versatile, with lemony and fine-bitter notes and a mild, pleasant heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best suited to?\u003c\/strong\u003e\u003cbr\u003e\nFor dark meat such as game, lamb and beef, on hard cheese as well as in sauces, soups and salads. Fresh from the mill it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Where does the Lampong pepper come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From the Lampung region in the south of the Indonesian island of Sumatra. Lampong is regarded as a classic origin for aromatic black pepper.\"}},{\"@type\":\"Question\",\"name\":\"What does black Lampong pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Green-fresh and versatile, with lemony and fine-bitter notes and a mild, pleasant heat.\"}},{\"@type\":\"Question\",\"name\":\"What is it best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For dark meat such as game, lamb and beef, on hard cheese as well as in sauces, soups and salads. Fresh from the mill it unfolds its full aroma.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy pepper whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564746641674,"sku":"30356","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzer_lampong_pfeffer-508389.jpg?v=1736522844"},{"product_id":"schwarzer-tellicherry-pfeffer","title":"Black Tellicherry Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Tellicherry pepper, an Indian premium pepper with fruit notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTellicherry is not a place of origin but a quality grade. The name denotes the largest, ripest corns of the harvest from the Malabar coastal strip in Kerala, India, peppercorns allowed to ripen on the vine longer than usual before being harvested. This extended ripening makes the difference: Tellicherry pepper develops a more complex, fruity aroma with more depth and less pure sharp heat than standard black pepper. We pack it gently in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTellicherry pepper unfolds its full potential freshly ground on the finished dish. It is the first choice whenever pepper should act as a flavour component in its own right:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a crust in steak au poivre or as a table pepper\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGame\u003c\/strong\u003e, venison fillet, saddle of wild boar, deer\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePepper sauce\u003c\/strong\u003e, freshly ground as the base of a reduced cognac pepper sauce\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAged cheese\u003c\/strong\u003e, Parmesan, Comté, Manchego, Pecorino\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, as an elegant finishing spice\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta and risotto\u003c\/strong\u003e, cacio e pepe, black risotto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Buy whole corns and grind or mortar them fresh only just before serving. Store dry, dark and well sealed, so the aroma is preserved for years.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: steak au poivre\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoarsely crush 2 tbsp Tellicherry pepper (mortar or the back of a knife). Pat ribeye steaks (250 g each) dry, press in the pepper crust. Sear in a very hot cast-iron pan for 2 to 3 minutes per side. Let the steaks rest. In the same pan fat, sweat 1 shallot, deglaze with 4 cl cognac, pour in 150 ml beef stock and 100 ml cream. Reduce and season to taste.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePremium quality grade from Malabar in Kerala, India\u003c\/li\u003e\n\u003cli\u003eA complex, fruity aroma with a harmonious heat\u003c\/li\u003e\n\u003cli\u003eThe largest, longest-ripened corns of the harvest\u003c\/li\u003e\n\u003cli\u003eWhole corns, ideal for the mill and mortar\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFresh-ethereal is the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e, savoury-full-bodied the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For steaks we recommend the \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. A fine selection is offered by the \u003ca href=\"\/en\/products\/pfeffer-bundle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper bundle\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Tellicherry mean?\u003c\/strong\u003e\u003cbr\u003e\nTellicherry is not an origin but a quality grade. It denotes the largest and longest-ripened peppercorns of the harvest from Malabar in Kerala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Tellicherry pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nComplex and fruity with plenty of depth and a harmonious heat. Thanks to the longer ripening on the vine, it is more aromatic and less sharp than standard black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best suited to?\u003c\/strong\u003e\u003cbr\u003e\nFor steak, beef fillet, game and pepper sauces, as a finish on carpaccio and aged cheese, and in cacio e pepe and risotto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Tellicherry mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tellicherry is not an origin but a quality grade. It denotes the largest and longest-ripened peppercorns of the harvest from Malabar in Kerala.\"}},{\"@type\":\"Question\",\"name\":\"What does Tellicherry pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Complex and fruity with plenty of depth and a harmonious heat. Thanks to the longer ripening on the vine, it is more aromatic and less sharp than standard black pepper.\"}},{\"@type\":\"Question\",\"name\":\"What is it best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For steak, beef fillet, game and pepper sauces, as a finish on carpaccio and aged cheese, and in cacio e pepe and risotto.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy pepper whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564747034890,"sku":"30358","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tellicherry-pfeffer-759375.jpg?v=1736522846"},{"product_id":"geraucherter-schwarzer-pfeffer","title":"Smoked black pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked black pepper, Indian highland pepper with a beechwood smoke aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis pepper is no given. Indian highland pepper, carefully selected, is cold-smoked over several days in beechwood smoke in our workshop in Klingenberg am Main. The result is a unique spice with a striking smoke note, a fruity pepper heat and a pleasant warmth, like a smokehouse in pepper form.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly mortared, the smoked pepper unfolds its full potential: as a powerful finish on steaks, game, lamb, braised roasts, stews, pumpkin dishes and smoked fish such as salmon or trout. It is an experience on cheese too. Whenever a dish needs smoky depth, a touch is enough, the smoke pepper is expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e smoked pepper belongs in the mortar, not in the pepper mill. Mortaring breaks the corns open gently and releases the essential oils along with the beechwood smoke. Add it only at the end over the finished dish, as the smoke character evaporates when cooked along.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian highland pepper, cold-smoked in Germany\u003c\/li\u003e\n\u003cli\u003eA striking beechwood smoke aroma with a fruity heat\u003c\/li\u003e\n\u003cli\u003eFor game, lamb, steak, braised roast and smoked salmon\u003c\/li\u003e\n\u003cli\u003eOnly for the mortar, not for pepper mills\u003c\/li\u003e\n\u003cli\u003eMade and smoked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a complete smoke-aroma duo, our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e work well. If you like rare pepper varieties, reach for the \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e. As a braising spice for dark sauces we recommend \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy only in the mortar, not in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nMortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does smoked pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003e\nAlways at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from normal pepper?\u003c\/strong\u003e\u003cbr\u003e\nFuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why only in the mortar, not in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does smoked pepper taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Always at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from normal pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564747395338,"sku":"30359","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-pfeffer-ganz.jpg?v=1738650530"},{"product_id":"weisser-pfeffer","title":"White Pepper","description":"\u003ch2\u003eWhite pepper from Sri Lanka – fully ripe, full of character\u003c\/h2\u003e\n\u003cp\u003eWhite pepper is created when fully ripe peppercorns are freed from the fruit flesh and dried. The result: a pepper with a very distinctive character – milder in pure heat than black pepper, but warmer, rounder and with the unmistakable, lightly savoury-animalic note that experienced cooks value so much. Ours comes from Sri Lanka – one of the traditional growing regions with especially even ripeness and a good essential-oil content.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eWhite pepper is the classic of light cooking. It seasons without affecting the colour of a dish. Indispensable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight sauces\u003c\/strong\u003e – hollandaise, béarnaise, beurre blanc, velouté\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCream soups\u003c\/strong\u003e – asparagus, potato, cauliflower, leek\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoultry\u003c\/strong\u003e – poularde breast, turkey, chicken in a light sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish\u003c\/strong\u003e – fillets, quenelles, mousse de poisson\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese and quiche\u003c\/strong\u003e – everywhere that black pepper specks would be a nuisance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite asparagus\u003c\/strong\u003e – the most classic of all use cases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBest ground fresh from the mill – white pepper loses its aroma faster than black.\u003c\/p\u003e\n\n\u003ch2\u003eRecipe idea: cream of asparagus soup with white pepper\u003c\/h2\u003e\n\u003cp\u003ePeel 500 g of white asparagus and cut into pieces. Sweat in butter, deglaze with 750 ml vegetable stock. Let simmer for 20 minutes. Purée finely with a stick blender, stir in 150 ml cream and bring to the boil. Season with sea salt and freshly ground \u003cem\u003ewhite pepper\u003c\/em\u003e. Serve with chives and a splash of lemon juice.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564748378378,"sku":"30362","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser_pfeffer-sri-lanka-101921.jpg?v=1736522880"},{"product_id":"rosa-beeren","title":"Pink Peppercorns","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePink peppercorns, a mild Schinus fruit with a decorative colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePink peppercorns are the dried red fruits of the Schinus tree from South America. They are not hot and taste mild-resinous, similar to juniper, but less intense and with a lightly sweetish note. Botanically, pink peppercorns are not pepper, so do not confuse them with real red pepper. Sorted and packed by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGreat with fish, poultry, game and rich meat. As a special aroma, scatter them over raw marinated fish, carpaccio and salads, simply rubbing the berries between your fingers. They are also a highlight in light sauces, on cream cheese, in desserts and on chocolate. Thanks to their bright red colour they are at the same time wonderfully decorative.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Not suitable for the mill, the berries are too soft and crumbly and would clog the grinding mechanism. Best to rub them between your fingers or press lightly in the mortar. Store dry and dark.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried red Schinus fruits, mild and not hot\u003c\/li\u003e\n\u003cli\u003eA resinous, sweetish aroma, similar to juniper\u003c\/li\u003e\n\u003cli\u003eA decorative accent for fish, salads and desserts\u003c\/li\u003e\n\u003cli\u003eNot for the mill, best rubbed\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a colourful pepper blend in the mill, our \u003ca href=\"\/en\/products\/melange-blanc-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Blanc\u003c\/strong\u003e\u003c\/a\u003e fits. For fruity pepper notes we recommend the \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e. A salt for the finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper varieties\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eAre pink peppercorns real pepper?\u003c\/strong\u003e\u003cbr\u003e\nNo. Pink peppercorns are the fruits of the Schinus tree and botanically not pepper. They taste mild-resinous and are not hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are they not suitable for the mill?\u003c\/strong\u003e\u003cbr\u003e\nThe berries are soft and crumbly and would clog the grinding mechanism. Better to rub them between your fingers or press lightly in the mortar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use pink peppercorns for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish, poultry, game and rich meat, on carpaccio, in light sauces, on cream cheese and in desserts. Thanks to the bright red colour also as a decorative accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pink peppercorns?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed. As whole berries they keep their aroma especially well.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Are pink peppercorns real pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Pink peppercorns are the fruits of the Schinus tree and botanically not pepper. They taste mild-resinous and are not hot.\"}},{\"@type\":\"Question\",\"name\":\"Why are pink peppercorns not suitable for the mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The berries are soft and crumbly and would clog the grinding mechanism. Better to rub them between your fingers or press lightly in the mortar.\"}},{\"@type\":\"Question\",\"name\":\"What do I use pink peppercorns for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For fish, poultry, game and rich meat, on carpaccio, in light sauces, on cream cheese and in desserts. Thanks to the bright red colour also as a decorative accent.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pink peppercorns?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed. As whole berries they keep their aroma especially well.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564757750026,"sku":"30365","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosa-beeren-389569.jpg?v=1736624491"},{"product_id":"tasmanischer-pfeffer","title":"Tasmanian Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTasmanischer Pfeffer – wilder Bergpfeffer aus Australien\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDie wild wachsende australische Spezialität wird in sehr geringen Mengen geerntet und ist ein Geschmackserlebnis für Scharfschmecker. Auch Mountain Pepper Berry oder Bergpfeffer genannt – botanisch kein echter Pfeffer, sondern die getrocknete Beere des Bergpfefferstrauchs (\u003cem\u003eTasmannia lanceolata\u003c\/em\u003e).\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGeschmack und Aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eZunächst beerig, süß und angenehm sanft. Dann tritt die ständig wachsende Schärfe überraschend spät ein und bleibt lange am Gaumen. Durch langes Kochen verliert er etwas an Schärfe, behält aber sein beeriges Pfefferaroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVerwendung\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEin sensationelles Grillgewürz, das Hülsenfrüchte, Gemüse und Fleischeintöpfe verfeinert. Auch Basis für eine französische Pfeffersauce und herrlich aromatisch zu exotischen Früchten wie Ananas oder Mango.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWichtig:\u003c\/strong\u003e Wegen der wachsenden Schärfe äußerst sparsam dosieren. Nicht für die Pfeffermühle geeignet – die Beeren stattdessen im Mörser zerstoßen oder fein hacken. Kühl, trocken und dunkel lagern.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePfeffersauce mit tasmanischem Pfeffer in 3 Schritten\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSchalotten in Butter anschwitzen, mit einem Schuss Cognac ablöschen und Sahne oder Kalbsfond zugeben.\u003c\/li\u003e\n\u003cli\u003eWenig tasmanischen Pfeffer im Mörser zerstoßen und einrühren, kurz einkochen lassen.\u003c\/li\u003e\n\u003cli\u003eZu Steak oder Kurzgebratenem servieren und sparsam nachwürzen.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEigenschaften\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWildwuchs aus Australien, in geringen Mengen geerntet\u003c\/li\u003e\n\u003cli\u003eBeerig-süßes Aroma mit spät einsetzender, intensiver Schärfe\u003c\/li\u003e\n\u003cli\u003eBotanisch kein echter Pfeffer, sondern Bergpfefferbeere\u003c\/li\u003e\n\u003cli\u003eOhne Geschmacksverstärker, Rieselhilfen und Zusatzstoffe\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas passt dazu?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFür mehr Pfeffer-Vielfalt probiere unseren \u003cstrong\u003elangen Pfeffer\u003c\/strong\u003e oder die wärmenden \u003cstrong\u003eParadieskörner\u003c\/strong\u003e. Mehr in der \u003cstrong\u003ePfeffer-Kollektion\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHäufige Fragen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIst tasmanischer Pfeffer echter Pfeffer?\u003c\/strong\u003e\u003cbr\u003e\nNein. Es ist die getrocknete Beere des australischen Bergpfefferstrauchs, botanisch kein Verwandter des schwarzen Pfeffers, schmeckt aber pfeffrig-scharf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasmanischer Pfeffer oder langer Pfeffer?\u003c\/strong\u003e\u003cbr\u003e\nBeide sind exotische Pfefferspezialitäten mit eigenem Charakter. Tasmanischer Pfeffer ist beerig-süß mit spät einsetzender, intensiver Schärfe. Der \u003cstrong\u003elange Pfeffer\u003c\/strong\u003e schmeckt wärmer, süßlich und leicht anisartig, mit sanfterer Schärfe. Für kräftige, wachsende Schärfe nimmst du den tasmanischen Pfeffer, für warme Süße den langen Pfeffer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie scharf ist er?\u003c\/strong\u003e\u003cbr\u003e\nSehr scharf, aber die Schärfe baut sich verzögert auf. Deshalb anfangs sparsam dosieren und nachwürzen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKann ich ihn in die Pfeffermühle füllen?\u003c\/strong\u003e\u003cbr\u003e\nNein, dafür ist er nicht geeignet. Zerstoße die Beeren im Mörser oder hacke sie fein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWozu passt er am besten?\u003c\/strong\u003e\u003cbr\u003e\nZum Grillen, zu Eintöpfen, Hülsenfrüchten und Gemüse, in Pfeffersaucen und sogar zu exotischen Früchten.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564757946634,"sku":"30366","price":16.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tasmanischer-pfeffer-183127.jpg?v=1736522975"},{"product_id":"monchspfeffer","title":"Chaste-Tree Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole chaste-tree pepper – a mild-savoury chaste-tree seed for game and braises\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChaste-tree pepper (Vitex agnus-castus), also known as monk's pepper or chaste-tree seed, is not a true pepper but the dried fruit of the chaste tree. It has no heat, but rather a resinous-balsamic, lightly peppery aroma with hints of bay and sage. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026amp; aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eResinous, balsamic, mild-savoury – without the heat of black pepper. Fine notes of bay, sage and eucalyptus that go particularly well with dark meat and braises.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGoes excellently with dark meat such as game and game birds. Also with braises, strong sauces and root vegetables. Crush fresh in the mortar for full aroma, or let whole berries steep in braising liquid and remove before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, dark and well sealed. As whole berries the aroma lasts longest, so mortar it fresh only just before use.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eChaste-tree pepper (Vitex agnus-castus), also chaste-tree seed\u003c\/li\u003e\n\u003cli\u003eWithout heat, resinous-balsamic and mild-savoury\u003c\/li\u003e\n\u003cli\u003eIdeal for game, game birds and braises\u003c\/li\u003e\n\u003cli\u003eMortar fresh for full aroma\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor game dishes: our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. Pepper specialities: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs chaste-tree pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nNo. Chaste-tree pepper has no heat, but a resinous-balsamic, mild-savoury aroma. Botanically it is not a true pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use chaste-tree pepper for?\u003c\/strong\u003e\u003cbr\u003e\nMainly for dark meat such as game and game birds, for braises and strong sauces. Freshly mortared, it develops its aroma best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called chaste-tree seed?\u003c\/strong\u003e\u003cbr\u003e\nThe name comes from the chaste-tree shrub (Vitex agnus-castus), whose dried fruits are used. In the kitchen, only the resinous-savoury aroma counts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store chaste-tree pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed. As whole berries the aroma lasts longest, so mortar it fresh only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is chaste-tree pepper hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Chaste-tree pepper has no heat, but a resinous-balsamic, mild-savoury aroma. Botanically it is not a true pepper.\"}},{\"@type\":\"Question\",\"name\":\"What do I use chaste-tree pepper for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mainly for dark meat such as game and game birds, for braises and strong sauces. Freshly mortared, it develops its aroma best.\"}},{\"@type\":\"Question\",\"name\":\"Why is it called chaste-tree seed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The name comes from the chaste-tree shrub (Vitex agnus-castus), whose dried fruits are used. In the kitchen, only the resinous-savoury aroma counts.\"}},{\"@type\":\"Question\",\"name\":\"How do I store chaste-tree pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed. As whole berries the aroma lasts longest, so mortar it fresh only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564831838474,"sku":"30792","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/moenchspfeffer-ganz-199338.jpg?v=1738084240"},{"product_id":"timut-pfeffer","title":"Timut Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTimut pepper, the Nepalese grapefruit pepper with a tingling heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTimut pepper is a Nepalese pepper speciality and a variety of Szechuan pepper. Its unmistakable aroma is strikingly reminiscent of fresh grapefruit, followed by the typical, slightly tingling heat of the Szechuan family. We pack it gently in our workshop in Klingenberg am Main. It is best crushed in a spice grinder or finely chopped with a knife so the strong, citrus aroma can spread well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable for Asian cooking. The perfect seasoning for wok dishes, fried fish, soups and vegetable dishes. The grapefruit note also goes wonderfully with seafood, white meat, dark chocolate and even desserts. Add it only at the end over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and dark and well sealed. It is best to buy it whole and crush it only just before use so the volatile citrus aroma is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePan-fried salmon with Timut pepper in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSalt the salmon fillets and fry crisp on the skin side, then turn and cook until just done.\u003c\/li\u003e\n\u003cli\u003eCoarsely crush the Timut pepper fresh.\u003c\/li\u003e\n\u003cli\u003eDrizzle the salmon with a little olive oil, scatter with the Timut pepper and serve with a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNepalese Timut pepper (grapefruit pepper)\u003c\/li\u003e\n\u003cli\u003eIntense citrus and grapefruit note with a tingling heat\u003c\/li\u003e\n\u003cli\u003eA variety of Szechuan pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same family come the \u003ca href=\"\/en\/products\/gruner-szechuanpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen Szechuan pepper\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/roter-szechuanpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Szechuan pepper\u003c\/strong\u003e\u003c\/a\u003e. For a fruity pepper blend with citrus notes, our \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e is first choice. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Timut pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nIntensely of fresh grapefruit, with citrus and floral notes and a slightly tingling heat that is typical of the Szechuan family.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTimut pepper or Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nBoth belong to the same family and tingle on the tongue. Timut pepper has a pronounced grapefruit note, the \u003ca href=\"\/en\/products\/gruner-szechuanpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen Szechuan pepper\u003c\/strong\u003e\u003c\/a\u003e is more lime-fresh and sharper in its tingle. For citrus fruit choose Timut, for an intense tingle the green Szechuan pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Timut pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nOnly mildly hot. The grapefruit aroma is in the foreground, the tingling heat is subtle and pleasant.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat do I use Timut pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor wok dishes, fried fish, seafood, white meat, soups and vegetables. Also exciting on chocolate desserts and fruit salad.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I grind it?\u003c\/strong\u003e\u003cbr\u003e\nIt is best to coarsely crush or finely chop it just before serving so the volatile citrus aroma develops fully.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Timut pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Intensely of fresh grapefruit, with citrus and floral notes and a slightly tingling heat that is typical of the Szechuan family.\"}},{\"@type\":\"Question\",\"name\":\"Timut pepper or Szechuan pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both belong to the same family and tingle on the tongue. Timut pepper has a pronounced grapefruit note, the green Szechuan pepper is more lime-fresh and sharper in its tingle. For citrus fruit choose Timut, for an intense tingle the green Szechuan pepper.\"}},{\"@type\":\"Question\",\"name\":\"Is Timut pepper hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only mildly hot. The grapefruit aroma is in the foreground, the tingling heat is subtle and pleasant.\"}},{\"@type\":\"Question\",\"name\":\"What do I use Timut pepper for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For wok dishes, fried fish, seafood, white meat, soups and vegetables. Also exciting on chocolate desserts and fruit salad.\"}},{\"@type\":\"Question\",\"name\":\"Should I grind it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is best to coarsely crush or finely chop it just before serving so the volatile citrus aroma develops fully.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832100618,"sku":"30793","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/timut-pfeffer-319625.jpg?v=1736522976"},{"product_id":"kubebenpfeffer","title":"Cubeb Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCubeb pepper – an exotic tailed pepper with a eucalyptus note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCubeb pepper (Piper cubeba), also known as tailed pepper, is a special type of pepper from Indonesia. Characteristic is its pleasantly slightly bitter aroma with a hint of eucalyptus and camphor, plus a peppery seasoning that is also reminiscent of allspice. A white crystallisation on the pepper berries indicates a high content of essential oils and is a mark of quality.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for meat and vegetable dishes, strong sauces and braised roasts. Crush fresh in the mortar – this releases the essential oils. Also used in Moroccan ras el hanout and Tunisian blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, the aroma is intense and can mask the dish's own taste. Store whole berries dry, dark and well sealed and only crush them in the mortar just before use so the essential oils don't fade.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCubeb pepper (Piper cubeba), also tailed pepper\u003c\/li\u003e\n\u003cli\u003eSlightly bitter with a eucalyptus-camphor note\u003c\/li\u003e\n\u003cli\u003eFor meat, vegetables, strong sauces and braised roasts\u003c\/li\u003e\n\u003cli\u003eWhite crystallisation as a mark of quality\u003c\/li\u003e\n\u003cli\u003eMortar fresh for full aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor oriental blends: \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. More pepper specialities: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e (contains cubeb pepper). For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tailed pepper?\u003c\/strong\u003e\u003cbr\u003e\nCubeb pepper berries have a small stalk on the dried berries – hence the name. The berries look like small black peppercorns with an attached tail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does cubeb pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nSlightly bitter with a eucalyptus-camphor note, reminiscent of allspice. Peppery, but not as hot as black pepper. An idiosyncratic type of pepper for lovers of complex aromas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I use cubeb pepper?\u003c\/strong\u003e\u003cbr\u003e\nFor braises, sauces and strong meat dishes. Also classically used in gin botanicals (cubeb pepper was historically contained in gin).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy it whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and crush fresh in the mortar. Otherwise the aroma of the essential oils quickly fades.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is tailed pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cubeb pepper berries have a small stalk on the dried berries, hence the name. The berries look like small black peppercorns with an attached tail.\"}},{\"@type\":\"Question\",\"name\":\"What does cubeb pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Slightly bitter with a eucalyptus-camphor note, reminiscent of allspice. Peppery, but not as hot as black pepper. An idiosyncratic type of pepper for lovers of complex aromas.\"}},{\"@type\":\"Question\",\"name\":\"When do I use cubeb pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For braises, sauces and strong meat dishes. Also classically used in gin botanicals, cubeb pepper was historically contained in gin.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy it whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and crush fresh in the mortar. Otherwise the aroma of the essential oils quickly fades.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832231690,"sku":"30794","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kubebenpfeffer-ganz-656475.jpg?v=1738084190"},{"product_id":"wilder-andaliman-pfeffer","title":"Wild Andaliman Pepper","description":"\u003ch2\u003eWild Andaliman pepper – a rarity from Sumatra with an intense citrus note\u003c\/h2\u003e\n\n\u003cp\u003eWild Andaliman pepper is one of the rarest peppers in the world: it grows wild in the forests of the Batak region in North Sumatra and cannot be cultivated. What makes it unique is its aroma profile: an intense, almost electric citrus note reminiscent of bergamot and yuzu, combined with a light tingling mouthfeel that distantly recalls Szechuan pepper.\u003c\/p\u003e\n\n\u003cp\u003eFor cooks, Andaliman pepper is an insider tip: it gives dishes a fresh citrus dimension without acidity, and its special characteristic – the slight numbing sensation on the tongue – makes sauces and broths extraordinarily lively. In the Batak cuisine of Sumatra it is the traditional standard spice for fish and pork.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eAndaliman pepper can be used versatilely:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e especially with prawns, scampi, sea bass, salmon\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e excellent with light chicken or duck meat\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e as an ingredient in dashi, chicken broth, miso soups\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian curries and braised dishes:\u003c\/strong\u003e cooked along whole or added fresh on top\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with citrus desserts, sorbets and fruity compotes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIts aroma unfolds best when the corns are freshly crushed in a mortar just before serving. Cooked along whole, it slowly releases its aromas and acts warmer and less fruity.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: prawns with Andaliman butter\u003c\/h2\u003e\n\n\u003cp\u003eMelt butter in a pan, add freshly crushed Andaliman pepper. Briefly fry raw prawns in it. Season with a splash of lemon and serve on toasted bread or with risotto. A preparation that shows how much effect this spice unfolds with little effort.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, Asian dishes, soups, broths and fruity desserts.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832526602,"sku":"30795","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wilder_andaliman-pfeffer-607426.jpg?v=1736523082"},{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kerala.jpg?v=1789413954"},{"product_id":"roter-szechuanpfeffer","title":"Red Szechuan Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed Szechuan pepper, Chinese lemon and mountain pepper with a tingling note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChinese lemon pepper, also called mountain pepper, with a strongly lemony aroma and the typical Sichuan tingling on the tongue (“ma la”). Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable for Asian cooking. The perfect seasoning for wok dishes and fried fish, as well as in marinades for duck, in hot oils and over fried tofu. A classic in mapo tofu, Sichuan hot pot and kung pao chicken.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Crush the corns in the mortar or chop them finely only just before use, then the essential oils are released. Store whole corns dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA tingling-lemony aroma with a light mouth-numbing\u003c\/li\u003e\n\u003cli\u003eA classic of Chinese Sichuan cooking\u003c\/li\u003e\n\u003cli\u003eIdeal for wok dishes, fried fish and marinades\u003c\/li\u003e\n\u003cli\u003eCoarsely mortar or finely chop before use\u003c\/li\u003e\n\u003cli\u003eWhole corns, filled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the complete citrusy pepper world, complement the red Szechuan with our \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/wilder-andaliman-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild Andaliman pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper varieties\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the Sichuan mouth-numbing?\u003c\/strong\u003e\u003cbr\u003e\nA gentle tingling on the tongue, typical and intended for Sichuan cooking. It comes from the natural aroma compounds of the pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole or ground?\u003c\/strong\u003e\u003cbr\u003e\nBest freshly ground in the mortar or coarsely chopped, then the essential oils are released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is red Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nIt has no chilli-like heat, but a tingling, citrusy aroma with a light numbing on the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is red Szechuan pepper classically for?\u003c\/strong\u003e\u003cbr\u003e\nFor mapo tofu, Sichuan hot pot, kung pao chicken and Chinese marinades.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the Sichuan mouth-numbing?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A gentle tingling on the tongue, typical and intended for Sichuan cooking. It comes from the natural aroma compounds of the pepper.\"}},{\"@type\":\"Question\",\"name\":\"Whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Best freshly ground in the mortar or coarsely chopped, then the essential oils are released.\"}},{\"@type\":\"Question\",\"name\":\"How hot is red Szechuan pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It has no chilli-like heat, but a tingling, citrusy aroma with a light numbing on the tongue.\"}},{\"@type\":\"Question\",\"name\":\"What is red Szechuan pepper classically for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For mapo tofu, Sichuan hot pot, kung pao chicken and Chinese marinades.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564834296074,"sku":"30838","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roter-szechuanpfeffer_6815edfa-e0ee-4db6-812b-ea54aa55f367-328792.jpg?v=1738084251"},{"product_id":"schwarzer-pfeffer","title":"Black Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack pepper, the full-bodied all-rounder for everyday cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe unripe fruits of the pepper plant are harvested and dried; through fermentation the corns turn black. We pack our black pepper gently in our workshop in Klingenberg am Main. Its aroma is full-bodied and savoury with a lightly tingling heat, the indispensable classic for every day. So it can unfold its full aroma, it should always be ground or mortared fresh.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable in everyday cooking. This full-bodied, savoury pepper with a lightly tingling aroma gives dark sauces, game, beef and vegetable dishes a fine heat. Goes with almost everything: steak, soups, stew, salad and cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Buy whole corns and grind or mortar them fresh only just before serving, so the pepper unfolds its full aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFull-bodied-savoury with a lightly tingling heat\u003c\/li\u003e\n\u003cli\u003eWhole black peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003eThe indispensable all-rounder for every day\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you'd like to discover single-variety peppers with their own character, reach for the fresh-ethereal \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e, the earthy-full \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e or the savoury \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For blends, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black pepper varieties and the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e are the first choice. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow is black pepper made?\u003c\/strong\u003e\u003cbr\u003e\nThe still-unripe, green fruits of the pepper plant are harvested and dried. Through fermentation and drying the corns turn black and wrinkled and develop their typical savoury aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use black pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor almost everything: dark sauces, game, beef, vegetables, steak, soups, stew, salad and cheese. The classic all-rounder for daily cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store black pepper?\u003c\/strong\u003e\u003cbr\u003e\nKeep whole corns dry, dark and well sealed. This preserves the aroma for a long time, releasing it only when you grind.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How is black pepper made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The still-unripe, green fruits of the pepper plant are harvested and dried. Through fermentation and drying the corns turn black and wrinkled and develop their typical savoury aroma.\"}},{\"@type\":\"Question\",\"name\":\"What do I use black pepper for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For almost everything: dark sauces, game, beef, vegetables, steak, soups, stew, salad and cheese. The classic all-rounder for daily cooking.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy pepper whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\"}},{\"@type\":\"Question\",\"name\":\"How do I store black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep whole corns dry, dark and well sealed. This preserves the aroma for a long time, releasing it only when you grind.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564834689290,"sku":"30840","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzer_pfeffer_sri-lanka-832785.jpg?v=1736522844"},{"product_id":"gruner-szechuanpfeffer","title":"Green Sichuan Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen Sichuan pepper, tingling lime freshness for Asian cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe dried fruit husks of green Sichuan pepper delight with intense lime aromas. Floral, exotic notes bring an exciting freshness to the plate. Unlike true pepper, Sichuan pepper comes from a citrus plant, its characteristic tingle on the tongue is world-famous and makes it the indispensable spice of Sichuan cooking. From China, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026amp; aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGreen Sichuan pepper is more intense, fresher and more citrus-like than the red variety. Instead of a burning heat, it creates a pleasant, lightly numbing tingle on the lips and tongue (in Chinese \u003cem\u003emálà\u003c\/em\u003e). Added to this are floral notes and a clear lime aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith its light, tingling heat, green Sichuan pepper goes ideally with Asian dishes. In dishes „Sichuan-style“ it must not be missing. Ideal for wok dishes, poultry, fish, mapo tofu and noodle soups. Even dark chocolate and citrus fruits (e.g. sorbets) harmonise wonderfully with this exotic pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry, dark and well sealed. Roast briefly in a dry pan just before use and crush fresh in the mortar, this activates the essential oils and makes the tingle most intense.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried fruit husks of green Sichuan pepper\u003c\/li\u003e\n\u003cli\u003eAn intense lime aroma with a tingling, lightly numbing heat\u003c\/li\u003e\n\u003cli\u003eA classic of Sichuan cooking, for wok, fish and poultry\u003c\/li\u003e\n\u003cli\u003eAlso with dark chocolate and citrus sorbets\u003c\/li\u003e\n\u003cli\u003eFrom China, packed in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Asian cooking: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for Thai and Indonesian dishes, \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e as a wok blend. A pepper complement: \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ereal red Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs Sichuan pepper a true pepper?\u003c\/strong\u003e\u003cbr\u003e\nNo, Sichuan pepper comes from a citrus plant (Zanthoxylum) and is botanically not related to true pepper (Piper nigrum). Hence the characteristic citrus aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Sichuan pepper tingle on the tongue?\u003c\/strong\u003e\u003cbr\u003e\nThe active compound sanshool creates a lightly numbing tingle on lips and tongue. Combined with chili, this produces the famous málà sensation of Sichuan cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does green Sichuan pepper differ from red?\u003c\/strong\u003e\u003cbr\u003e\nGreen Sichuan pepper is fresher, more citrus-like and more intense in its tingle. Red Sichuan pepper is warmer, more floral and a little milder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green Sichuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry, dark and well sealed. Roast the fruit husks and crush them only just before use, then the tingle stays most intense.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sichuan pepper a true pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, Sichuan pepper comes from a citrus plant (Zanthoxylum) and is botanically not related to true pepper (Piper nigrum). Hence the characteristic citrus aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Sichuan pepper tingle on the tongue?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The active compound sanshool creates a lightly numbing tingle on lips and tongue. Combined with chili, this produces the famous málà sensation of Sichuan cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does green Sichuan pepper differ from red?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green Sichuan pepper is fresher, more citrus-like and more intense in its tingle. Red Sichuan pepper is warmer, more floral and a little milder.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green Sichuan pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Store it dry, dark and well sealed. Roast the fruit husks and crush them only just before use, then the tingle stays most intense.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854546698,"sku":"30896","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-szechuanpfeffer-ganz-362647.jpg?v=1738084186"},{"product_id":"weisser-malabar-pfeffer","title":"White Malabar Pepper","description":"\u003ch2\u003eWhite Malabar pepper – a ripe single-variety pepper with a pure, nutty aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhite Malabar pepper is a special pepper speciality: ripe, fully fermented peppercorns from the Malabar coast of India, in which the red fruit flesh has been removed by a water fermentation. The result is a pepper with a clear, nutty-fresh character, without the animalic-sulphurous notes that often mark inferior white pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe Malabar pepper impresses with its intense, distinctive heat that acts directly and cleanly. Ground, it is pale and fine – ideal for all dishes in which pepper should be visible but the colour of the dish must not be affected: light sauces, fish dishes, light creams and soups.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e classically with salmon, sole, halibut, pike-perch – as a finish just before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e with chicken, poularde, rabbit in light sauces\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight soups and sauces:\u003c\/strong\u003e béchamel, velouté, cream sauces – gives heat without adding colour\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCheese:\u003c\/strong\u003e as a seasoning for cream cheese, ricotta dishes or cheese sauces\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e with white asparagus, cauliflower, celery\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhite Malabar pepper is suitable both freshly ground and as a whole corn for cooking. In mills or mortars it unfolds its full heat and its nutty aroma most intensely.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: white asparagus with Malabar pepper butter\u003c\/h2\u003e\n\n\u003cp\u003ePeel the white asparagus and cook until al dente in lightly salted water. Brown butter, add freshly ground white Malabar pepper. Pour over the asparagus and serve with a splash of lemon. Classic, elegant, with the right pepper character for light dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, white asparagus, light soups, cream sauces and cream cheese dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564925325578,"sku":"31132","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser-malabar-pfeffer-810762.jpg?v=1736522988"},{"product_id":"verbena-pfeffer","title":"Verbena Pepper","description":"\u003ch2\u003eVerbena pepper – a Vietnamese citrus pepper with lemon-verbena aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhen you open the tin, an excitingly fresh citrus aroma streams out – with hints of lemongrass and lemon verbena. The Verbena pepper from Vietnam combines the mild heat of a high-quality pepper with an intense, almost perfume-like citrus character. Discreet bitter aromas and a pleasant freshness round off the flavour picture.\u003c\/p\u003e\n\n\u003cp\u003eThis pepper is not an ordinary pepper substitute, but an aromatic spice in its own right for dishes that can take freshness and depth at the same time. It is especially suited to fresh, modern cooking – and also surprises in dessert cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eThe Verbena pepper unfolds its aroma best when added to the food only just before serving. It goes excellently with:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e prawns, scampi, salmon, sea bass, pike-perch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight meat:\u003c\/strong\u003e poultry, veal, pork loin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian dishes:\u003c\/strong\u003e dressings, sauces, light wok dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalads:\u003c\/strong\u003e as a finish over leaf salads or tomato salad\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with fruit salads, sorbets, jams and chutneys\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor marinades and rubs the Verbena pepper is especially well suited – it gives light proteins a citrus-fresh character without overpowering them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNote: a crystallisation of the essential oils is possible – this does not affect the quality.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: Verbena-pepper prawns on lemon-butter pasta\u003c\/h2\u003e\n\n\u003cp\u003eCook the pasta al dente. Briefly fry the prawns in butter, salt them. Add the pasta to the pan, emulsify into a sauce with lemon butter, a splash of white wine and a tablespoon of water. Add freshly crushed Verbena pepper over the dish when serving. Intense, fresh, light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, salads, Asian dishes, desserts and chutneys.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929585418,"sku":"31200","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/verbena-pfeffer-117782.jpg?v=1736522874"},{"product_id":"piment-ganz-1","title":"Whole Allspice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole allspice – aromatic pepper-clove from Guatemala\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Whole allspice, also known as pepper-clove (pimento), from Guatemala. A sweetish-warm aroma with notes of cinnamon, clove, nutmeg and pepper in a single berry.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeasons braised roast, sauerbraten, game, marinades and ham cures. A classic for gingerbread, speculoos, pudding and fruit cake. An accent for aubergine, pumpkin, root vegetables and cabbage dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store whole berries dry and dark, and grind them in the mortar only just before use, so the aroma stays at its most intense.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole allspice from Guatemala\u003c\/li\u003e\n\u003cli\u003eA sweetish-warm aroma in a single berry\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for braises, baked goods and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement allspice with our \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e for sauerbraten and our \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e for a braising base.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is allspice also called pepper-clove?\u003c\/strong\u003e\u003cbr\u003e\nBecause a single allspice berry tastes of clove, cinnamon, nutmeg and pepper, as if you had four spices in one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWhole for braises, sauerbraten and pickling. Ground for pastries and pudding, freshly ground in the mortar is more intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does allspice come from?\u003c\/strong\u003e\u003cbr\u003e\nMainly from Central America, classically Jamaica and Guatemala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best store allspice?\u003c\/strong\u003e\u003cbr\u003e\nKeep whole berries dry, dark and sealed, and grind them only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is allspice also called pepper-clove?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because a single allspice berry tastes of clove, cinnamon, nutmeg and pepper, as if you had four spices in one.\"}},{\"@type\":\"Question\",\"name\":\"Should allspice be used whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whole for braises, sauerbraten and pickling. Ground for pastries and pudding, freshly ground in the mortar is more intense.\"}},{\"@type\":\"Question\",\"name\":\"Where does allspice come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mainly from Central America, classically Jamaica and Guatemala.\"}},{\"@type\":\"Question\",\"name\":\"How do I best store allspice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep whole berries dry, dark and sealed, and grind them only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50815929024778,"sku":"31397","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/pimentganz.jpg?v=1740688579"},{"product_id":"pfeffer-grun-eingelegt","title":"Pickled Green Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole pickled green pepper – fresh, aromatic and versatile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur pickled green pepper impresses with its fresh aroma and a pleasant, balanced heat that gives dishes depth without overpowering them. The young pepper berries from India are carefully pickled in wine vinegar and brine, so their characteristic taste is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for refining meat, fish, poultry, sauces, ragouts and marinades. Also in creamy pepper sauces or as an accent in fine starters, it ensures a special taste experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, store cool and use up soon, ideally leaving the berries in the brine.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: pepper sauce for steak\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eReduce roasting stock with 100 ml cream and 2 tbsp cognac by half, stir in 1 tbsp pickled green pepper with a little brine and bind with cold butter. Pour over the steak.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole green pepper berries from India\u003c\/li\u003e\n\u003cli\u003ePickled in wine vinegar and brine\u003c\/li\u003e\n\u003cli\u003eA fresh aroma with mild heat\u003c\/li\u003e\n\u003cli\u003eA classic for pepper sauce and pepper steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement the pickled green pepper with our \u003ca href=\"\/en\/products\/melange-blanc-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Blanc\u003c\/strong\u003e\u003c\/a\u003e for light sauces and our \u003ca href=\"\/en\/products\/pfeffer-bundle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper bundle\u003c\/strong\u003e\u003c\/a\u003e for dry pepper varieties.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the pickled green pepper?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium heat, noticeably milder than dried black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nIn the fridge about four to six weeks, best left in the brine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it classically suited to?\u003c\/strong\u003e\u003cbr\u003e\nPepper sauce for steak, a carpaccio garnish, pepper terrine and game ragout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the brine too?\u003c\/strong\u003e\u003cbr\u003e\nYes, a dash of the brine gives sauces extra seasoning and a fine acidity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is the pickled green pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium heat, noticeably milder than dried black pepper.\"}},{\"@type\":\"Question\",\"name\":\"How long does the pickled green pepper keep after opening?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the fridge about four to six weeks, best left in the brine.\"}},{\"@type\":\"Question\",\"name\":\"What is pickled green pepper classically suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pepper sauce for steak, a carpaccio garnish, pepper terrine and game ragout.\"}},{\"@type\":\"Question\",\"name\":\"Can I use the brine too?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, a dash of the brine gives sauces extra seasoning and a fine acidity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52051290751242,"sku":"21166","price":17.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/DesignohneTitel_3.png?v=1761958553"},{"product_id":"weisser-penja-pfeffer-1","title":"White Penja Pepper","description":"\u003ch3\u003eWhite Penja pepper – a fully ripe premium pepper from Cameroon\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFully ripe peppercorns\u003c\/strong\u003e – separated from the fruit flesh and dried.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarmonious-aromatic\u003c\/strong\u003e – lightly animalic, with a clear ripeness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePremium range\u003c\/strong\u003e – carefully imported by Altes Gewürzamt.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIdeal for light cooking\u003c\/strong\u003e – fish, poultry, light sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis outstanding white pepper consists of ripe peppercorns that have been separated from the fruit flesh and dried. They do smell lightly animalic, but are distinguished by a harmonious, fully ripe taste.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eThis white pepper is ideal with fish, poultry, light soups and sauces, salads and savoury quark dishes.\u003c\/p\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your pepper world with our \u003ca href=\"\/en\/products\/melange-blanc-1\"\u003eMélange Blanc\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/pfeffer-bundle\"\u003epepper bundle\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/whisky-pfeffer\"\u003ewhisky pepper\u003c\/a\u003e. For fish and poultry dishes: \u003ca href=\"\/en\/products\/fischgenuss-1\"\u003eFischgenuss\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bbq-fish-2\"\u003eBBQ Fish\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/mittelmeerkuche\"\u003eMediterranean cuisine gift box\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/muehlen\"\u003epepper mill collection\u003c\/a\u003e. As a gift idea for cooks: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52109675528458,"sku":"31440","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisserPenja-Pfeffer_BD_Webshop.png?v=1763129621"},{"product_id":"whisky-pfeffer","title":"Whisky Pepper","description":"\u003ch2 data-start=\"298\" data-end=\"380\"\u003eWhisky pepper – pepper meets single malt whisky | a cooperation with St. Kilian\u003c\/h2\u003e\n\u003cp data-start=\"382\" data-end=\"610\"\u003eAn extraordinary spice composition from Altes Gewürzamt: our \u003cstrong data-start=\"453\" data-end=\"471\"\u003ewhisky pepper\u003c\/strong\u003e was created in exclusive collaboration with the renowned \u003cstrong data-start=\"526\" data-end=\"552\"\u003eSt. Kilian distillery\u003c\/strong\u003e and unites two characterful worlds of enjoyment.\u003c\/p\u003e\n\u003ch3 data-start=\"612\" data-end=\"667\"\u003eAromatic Belem pepper meets fine single malt\u003c\/h3\u003e\n\u003cp data-start=\"669\" data-end=\"963\"\u003eThe base is high-quality \u003cstrong data-start=\"699\" data-end=\"755\"\u003eblack pepper from Brazil (Belem pepper, 98%)\u003c\/strong\u003e, known for its pleasant, balanced heat and its earthy-fruity aroma. It is refined with \u003cstrong data-start=\"860\" data-end=\"885\"\u003e2% single malt whisky\u003c\/strong\u003e from St. Kilian – full-bodied, peaty and with a discreet sweet-fruity note.\u003c\/p\u003e\n\u003cp data-start=\"965\" data-end=\"1125\"\u003eThe result is an intense, harmonious \u003cstrong data-start=\"1011\" data-end=\"1033\"\u003epepper with whisky\u003c\/strong\u003e that gives meat dishes a special depth and is at the same time versatile to use.\u003c\/p\u003e\n\u003chr data-start=\"1127\" data-end=\"1130\"\u003e\n\u003ch2 data-start=\"1132\" data-end=\"1190\"\u003eHow to use – ideal for steak, cheese \u0026amp; vegetarian cooking\u003c\/h2\u003e\n\u003cp data-start=\"1192\" data-end=\"1255\"\u003eThe whisky pepper is excellent for refining:\u003c\/p\u003e\n\u003cul data-start=\"1257\" data-end=\"1397\"\u003e\n\u003cli data-start=\"1257\" data-end=\"1294\"\u003e\n\u003cp data-start=\"1259\" data-end=\"1294\"\u003eSteak, beef fillet \u0026amp; grilled meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1295\" data-end=\"1312\"\u003e\n\u003cp data-start=\"1297\" data-end=\"1312\"\u003eGame dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1313\" data-end=\"1331\"\u003e\n\u003cp data-start=\"1315\" data-end=\"1331\"\u003eQuick-fried dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1332\" data-end=\"1356\"\u003e\n\u003cp data-start=\"1334\" data-end=\"1356\"\u003eHard cheese \u0026amp; soft cheese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1357\" data-end=\"1397\"\u003e\n\u003cp data-start=\"1359\" data-end=\"1397\"\u003eRoast vegetables \u0026amp; vegetarian dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1399\" data-end=\"1512\"\u003eIt becomes especially aromatic when freshly crushed in a mortar or added over the dish just before serving.\u003c\/p\u003e\n\u003ch2 data-start=\"1602\" data-end=\"1651\"\u003eA gourmet spice for special moments of enjoyment\u003c\/h2\u003e\n\u003cp data-start=\"1653\" data-end=\"1852\"\u003eThis \u003cstrong data-start=\"1660\" data-end=\"1682\"\u003epepper with whisky\u003c\/strong\u003e is more than a spice – it is a culinary liaison of two workshops. Perfect for gourmets, grill lovers and all who appreciate extraordinary aromas.\u003c\/p\u003e\n\u003cp data-start=\"1854\" data-end=\"1907\"\u003eAlso ideal as a gift for whisky fans and connoisseurs.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52543062278410,"sku":"31463","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/WhiskyPfeffer_Webshop.png?v=1772078421"},{"product_id":"gruner-pfeffer","title":"Green Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAir-dried green pepper, a fresh aroma with a mild heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen pepper is unripe-harvested black pepper, here air-dried for a fresh, herbaceous aroma with a pleasant, not overly fiery heat. Less hot than black pepper, but with a grassy, lively note that goes particularly well with fish, poultry and cream sauces. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pepper mill and mortar, coarsely crushed in the mortar for a classic pepper sauce. Perfect with pork, beef, poultry, lobster, prawns and fish. A classic for creamy pepper sauce with steak and fillet: sweat the pepper in butter, deglaze with cognac, pour in cream. Also ideal for making rich raw sausages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry and dark, grind whole corns only just before use so the fresh aroma is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen pepper, air-dried\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eSuitable for pepper mill and mortar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a fresh-pepper counterpart, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for game and braises, \u003ca href=\"\/en\/products\/weisser-penja-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Penja pepper\u003c\/strong\u003e\u003c\/a\u003e as a fine companion. For steak sauces: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between green and black pepper?\u003c\/strong\u003e\u003cbr\u003e\nBoth are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I put green pepper in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a classic pepper sauce with green pepper?\u003c\/strong\u003e\u003cbr\u003e\nLightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green pepper?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between green and black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I put green pepper in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a classic pepper sauce with green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Store it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53084679864586,"sku":"30350","price":9.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-pfeffer-100777.jpg?v=1738084185"},{"product_id":"gruner-urwald-pfeffer-in-kokosessig-lake","title":"Green Jungle Pepper in Coconut Vinegar Brine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen Jungle Pepper, crunchy peppercorns in coconut vinegar brine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen Jungle Pepper brings fresh, green pepper heat with a fruity note to your steak, fish and sauce. The unripe peppercorns come from Sri Lanka and lie in a brine of sea salt, coconut vinegar and white balsamic vinegar. The profile: a crunchy bite, a delicately fruity opening, then robust green pepper heat, and a mildly tart finish from the brine. Quite unlike dried pepper, because the corns stay juicy and burst when you bite into them.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic is green peppercorn sauce with steak, veal and game. The pickled pepper works just as well with pan-fried fish, prawns and lobster, in light cream sauces, marinades, terrines and pâtés. Used whole, the corns give small points of heat; lightly crushed, they spread their aroma more evenly through the sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e once opened, keep refrigerated and always keep the corns covered with brine. Take them out with a clean spoon.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen peppercorn sauce for steak in 5 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear the steak hard, take it out and let it rest.\u003c\/li\u003e\n\u003cli\u003eSweat a finely diced shallot in the pan juices until translucent.\u003c\/li\u003e\n\u003cli\u003eDrain a level tablespoon of Green Jungle Pepper, crush it lightly and add it to the shallot.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a splash of cognac or brandy, add 150 ml cream and a teaspoon of brine, and reduce until creamy.\u003c\/li\u003e\n\u003cli\u003eStir in the resting juices from the steak, season with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and pour over the sliced steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen pepper from Sri Lanka, whole corns in brine\u003c\/li\u003e\n\u003cli\u003eCrunchy, delicately fruity, with robust green pepper heat\u003c\/li\u003e\n\u003cli\u003eBrine of sea salt, coconut vinegar and white balsamic vinegar\u003c\/li\u003e\n\u003cli\u003e70 g drained weight in a screw-top jar\u003c\/li\u003e\n\u003cli\u003eNo additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e seasons the steak before searing, and the green pepper takes over the sauce afterwards. \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is the alternative for a herb butter with the same meat. \u003ca href=\"\/en\/products\/weisser-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhite balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e is already in the brine and rounds off peppercorn sauces too. For the finish on the plate, reach for \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is green pepper?\u003c\/strong\u003e\u003cbr\u003e\nGreen pepper is the unripe berry of the same plant that gives us black pepper. Pickled, the corns stay soft, juicy and fresh in flavour. The heat is greener and fruitier than that of black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between pickled and dried green pepper?\u003c\/strong\u003e\u003cbr\u003e\nPickled green pepper is juicy and crunchy and gives sauces its bite, while \u003ca href=\"\/en\/products\/gruner-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003edried green pepper\u003c\/strong\u003e\u003c\/a\u003e is hard and is ground in the mill. For the classic peppercorn sauce use the pickled one, for sprinkling over the finished dish the dried one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Green Jungle Pepper?\u003c\/strong\u003e\u003cbr\u003e\nIt has a robust green pepper heat but feels fresher and less biting than black pepper. The fruity note and the mild acidity of the brine soften the heat. In cream sauces it becomes gentler still.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the brine as well?\u003c\/strong\u003e\u003cbr\u003e\nYes, a teaspoon of brine gives peppercorn sauces and dressings a fine acidity and salt. Dose it carefully and only adjust the salt afterwards. Leave the rest of the brine in the jar so the corns stay covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the pickled pepper once opened?\u003c\/strong\u003e\u003cbr\u003e\nIn the fridge, tightly closed and covered with brine. Always take the corns out with a clean spoon. That way bite and aroma last a long time.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53780276085002,"sku":"23965","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/GruenerUrwald-Pfeffer_web_14cb85d8-4a85-4b2b-8adc-11bc17e117f3.png?v=1789999456"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/51_pfeffer_und_co-786481.png?v=1738948685","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/pfeffer-co.oembed?page=2","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}