Pepper, which originated in India, arrived in the western world around two thousand five hundred years ago, and met with the unconditional approval of doctors and gastronomes.
So little was known about the pepper plant that in imperial times there was a legend that it was picked by monkeys, as the plant sprouted in places inaccessible to humans.
The small fleshy fruit of the pepper contains a single seed which, when picked unripe, is green pepper, ripe and dried becomes black pepper, and freed from the pulp is white pepper. The ancients, knowing only the grains but not the plant, made the mistake of believing that white pepper and black pepper were two different trees.
Average weight per jar: 15 g
MUNTOK WHITE PEPPER - INDIAN OCEAN - This is one of the most valuable pepper varieties in the world, characterised by an elegant and delicate flavour. It goes perfectly with all types of dishes, especially fish.
PEPE CUBEBA - ISLAND OF JAMAVA - It originated on the island of Java and was discovered by John Parkinson in the mid-1600s. It is a slightly sweet pepper, with nuances of flavour tending towards Cardamom and Clove and a mentholated aftertaste. Ideal for those who like a pepper that is not very spicy but very aromatic. Suitable for all types of dishes.
PIMENTO - MEXICO - It is characterised by its particularly large and smooth berries. It has a flavour reminiscent of Cinnamon, Cloves and Nutmeg, all gathered in a single berry. It is a pepper that must be crushed by hand, with a meat pounder or mortar. Ideal for sweet and savoury gastronomic creations.
APPLE-WOOD SMOKED PEPPER - INDIA - It is smoked using apple tree shavings, resulting in a very aromatic, fragrant, intriguing and original pepper. It is exceptional for enhancing meat, but also gives a unique note to fish carpaccio and cheese. It can also be used as a Rub for BBQ meats or to season hamburger batter.
SZECHUAN PEPPER - CHINA - Also known as "Fagara", it is not actually a pepper but a very dark red berry from China. After removing the small, bitter seeds inside, the berries are left to dry in the sun. It is a fresh-tasting pepper with a hint of lemon. Ideal for veal, wild asparagus, chocolate mousse and sorbets.
BLACK PEPPER OF SARAWAK - MALAYSIA - Sarawak is the largest of the two Malaysian states on the island of Borneo. It is from this distant and mysterious land, characterised by vast areas of rainforest both on the plains and on the plateau, that the black pepper known as Sarawak comes. It is excellent when used on meat at the end of cooking.
BENGALA LONG PEPPER - INDIA - Originally from India, it is now widely used in Asia and North Africa. The scent is sweetish and the initial taste is very similar to that of black pepper, but it is characterised by a much stronger aftertaste. Because of its sweet aroma, which is very reminiscent of chocolate, it can also be used in desserts. Ideal for all meats, stews and cheeses. It is recommended to use it after hand-breaking or grating.
PINK PEPPER - SOUTH AMERICA - Also known as the "pepper hawk", it grows in the highlands of Bolivia, Chile and Peru on evergreen trees that can grow up to 7 metres high. It is not a real pepper, but a berry which, thanks to its pepper-like aroma, is known as pink pepper. Ideal with white meat, fish, scallops and chocolate mousse.
GREEN PEPPER - INDIA - This pepper is not very spicy but has strong aromatic qualities with a pleasant fresh menthol note. Ideal for the preparation of sauces for meat dishes (e.g. Filetto di Chianina Bembo with Green Pepper sauce) but also for grilled fish.
TIMUT PEPPER - NEPAL - It has small, dark berries, an intense and strong aroma, with an exceptional citrus note reminiscent of grapefruit and the complex scent of passion fruit. Ideal for white meat, duck, prawns, lobsters, shellfish. It is also a divine accompaniment to desserts. It is recommended for use with chocolate, ice cream, fruit salads, mousses and parfaits. It is used by breaking the berries in a mortar or with a spice grinder, and then dry roasting them for a few moments in a hot pan.
MALABAR BLACK PEPPER - INDIA - It is picked by hand before it reaches maturity, selected and dried in the sun activating the enzymatic process, which changes its colour from green to black. Aromatic with woodland scents and penetrating spiciness, it goes well with red meat and tasty fish. Excellent for mixing with spice blends, marinades and sauces.
MELANGE BIANCO BEMBO - INDONESIA - BRAZIL - VIETNAM - SARAWAK - White peppercorns, fragrant and delicate, with a sweeter, milder taste than black pepper. It adapts perfectly to all dishes with a mild taste, such as those based on fish or white meat, perfect for flavouring desserts and sweets.
VANILLA GREEN PEPPER - BORNEO - It is very aromatic, not very spicy and with a mentholated freshness. The berries are dried together with Madagascar vanilla pods, which enhance the aroma. Excellent on raw fish and shellfish. Try it infused in hot milk for the preparation of creams and desserts.
SELIM PEPPER - AFRICA - The pods of Selim pepper contain about 5-8 seeds each. The fragrance is aromatic and penetrating, sometimes with smoky overtones. The aromas reveal notes of nutmeg, with hints of menthol. It is used for many traditional preparations such as soups, meat stews and also for barbecue meat. Since the pod carries the aromatic part, while the seed adds spiciness, it is recommended to open the pod, separate the seeds and pass both through a mortar or pepper mill.
PEPE LAMPONG - INDONESIA - The appearance is dark brown. The pungency is intense and prolonged, accompanied by herbaceous scents, reminiscent of unripe green pepper. The nose has notes of incense and woodland scents, combined with an immediate and energetic spiciness. It is used in savoury dishes, with meat, with cheese and on chocolate desserts.