Peppers

Green Sichuan pepper has a more robust flavor than its red cousin. Its lemony aroma makes it ideal for seasoning fish, pork and poultry.

Cultivated 3000 meters above the tiny village of Nine Dragons, China. One seed is often enough to numb one’s tongue. 

A fruity and pungent spice with a nice heat. Colors cream and coconut milk sauce with a distinctive blueberry-like hue.

A classic blend of green, black and white peppercorns. A versatile blend for everyday cooking.

An incomparable, hot and extremely aromatic blend composed of rare Vietnamese peppers and spices. Enticingly easy to use as an everyday addition to recipes deserving of Southeast Asian flavours.  

Freshwater fermented by hand on the island of Sumatra. What traditional white pepper should be: a clean, and hot, but not overpowering, bite.

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.