A classic blend of green, black and white peppercorns. A versatile blend for everyday cooking.
Freshwater fermented by hand on the island of Sumatra. What traditional white pepper should be: a clean, and hot, but not overpowering, bite.
Piquant white pepper that has a bold, fresh aroma with hints of aniseed. Cultivated and harvested in Cambodia.
A truly unique white pepper from Épices de Cru. Blended in the tradition of all Malabar Peppers, this white pepper offers clean, consistent taste.
One of the world’s most reputable peppers. Hot, woody and long lasting, with an unmistakable fermented fragrance.
A remarkable, delicately woody, aromatic Vietnamese pepper, moderately but persistently hot.
A wild, sparkling, floral spice from west Africa with hints of lavender and long-lasting hot flavour profile.
This inscrutable Indian offering is one of our most unique spices. With a combination of hot, black pepper flavor, and hints of prickly ash, it’s worth a try.
This second cousin of Sichuan pepper is fruity and fresh with clementine and citronella notes. Pairs well with fish and seafood.
A unique wild cubeb sourced from Madagascar. Its growing notoriety by Western chefs testifies to the incredibly aromatic profile of this pepper.
An incredible pepper, with bright fruity notes and intense aromatics perfect for chocolate, fruit, and even red meats. Harvested wild.
Voatsiperifery is a small, tailed pepper that comes from Madagascar. A rare and unique pepper, with a hot, woody fragrance.
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