Muntok Blanc – white pepper
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Stock item. Dispatched within 2-3 business days.
Large, creamy-white berries with aromas of hay, meadow grass and eucalyptus.
Muntok Blanc has a harmonious, fully developed flavour and an intense, clean heat. It is particularly well suited to fish, poultry and light sauces, as well as quiche and goat’s cheese.
After harvest, the pepper is soaked so that the outer skin loosens and falls away. The clean peppercorns that remain are then dried thoroughly in the sun.
This is a single-origin, hand-picked pepper. Muntok Blanc comes from the Indonesian island of Bangka, not far from Sumatra, and is named after its traditional export port, Muntok. It contains only around 1% essential oils, giving it less aroma but a cleaner, more direct heat than black pepper.
Suitable for both mortar and pepper mill.
Kampot pepper:
This pepper, which is one of the best in the world, has been grown in the Cambodian province of Kampot for centuries.
This spicy black pepper grows in the southern part of Kampot Province, which lies between the southern foothills of the Elephant Mountains and the Gulf of Thailand.
Due to this special location - between the mountains and the sea - the pepper plant grows in particularly nutrient-rich soil and can therefore develop its full aroma. The Kampot Noir harvest takes place in the months of April to June.
Muntok pepper:
Originating from the Indonesian island of Bangka, not far from Sumatra, and named after its export port, it contains only about 1% essential oils, has less aroma and a cleaner spiciness than traditional black pepper.
Penja pepper:
Penja Blanc grows on volcanic soil, which is rich in minerals and thus gives the pepper its character. The pepper has a round, intense spicy taste. In addition, the peppers are fully ripe. The taste is robust and powerful with a mineral aroma. It harmonizes with fish and shellfish, poultry, vegetables, orange and pear.
Thekkady pepper:
Originating from the southwestern Indian region of Kerala, in Periyar National Park, ancient pepper varieties that are threatened with extinction are cared for and handpicked by local people as part of a sustainable, organic management system. These ancient varieties have a much higher proportion of essential oils than new hybrid peppers.
Time for pepper:
This pepper from Nepael is considered the Nepalese Szechuan pepper, which is not botanically related to black pepper (Piper nigrum), but to citrus plants.
The Timut pepper plant grows wild as a tree with dense leafy branches, where thorns of up to two centimeters make harvesting difficult, around 2,000 meters. After flowering in spring, red berries are formed, containing shiny black seeds.
Later, in the fall, the ripe berries are harvested by hand. Then, the pickers, almost always women, carefully separate the harvested berries from other plant components, such as stems and leaves, by hand. The berries are then dried, and the small black seed balls fall out of the shell. This is a good thing, because they taste bitter.
Indian mountain pepper:
Indian mountain pepper is hand-picked "single-origin" and the pepper is dried in the sun for a very long time.
This jungle pepper grows in a pepper plantation in the heights of the Western Ghats in southern India. The plantation has been run as a purely organic farm for over 20 years and places great emphasis on rich biodiversity. This farm has one of the highest rainfalls in India.
Sri Lankan pepper:
Sri Lanka is world famous for its excellent spices and spice gardens.
The pepper has very beautiful brown berries with a lot of strength and content. And it has a lovely spiciness that tingles a little and stays in the mouth for a long time. The pepper from Sri Lanka therefore harmonizes very well with beef, soups and sauces, dressings and ragouts.
Inspiration: Which pepper should you use for what? · Pepper mills that grind — not mash.
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