Single peppers
Discover the different facets of pepper, a berry from a climbing vine that belongs to the Piperaceae family and is native to Kerala, India. Timut berries, nicknamed "grapefruit pepper", and Kampot pepper, famous for its citrus and mint aromas, are "false peppers" belonging to another plant family, but these berries are characterized by unique flavors.
Malabar white pepper
Malabar white pepper
Malabar white pepper
Malabar black pepper
Malabar black pepper
Tellicherry black pepper
Green Malabar pepper in brine
Malabar black pepper
Cubeb pepper
Black Kampot pepper
White Kampot pepper
Red Kampot pepper
Kampot pepper with salt
Long red pepper
Malabar black pepper
Tellicherry black pepper
Malabar black pepper
Malabar black pepper
- New
Moulin à épices
Timut berries
Sometimes called "grapefruit pepper", timut berries are the Nepalese cousins of Sichuan pepper berries. They grow on a thorny shrub of the Rutaceae family, which includes citrus fruits. They develop their sensational fragrance at altitudes of over 2,000 m.
Acidic and flowery, Timut berries produce a sparkling effect on the tongue and lingering flavors on the palate. Its fresh, citrus and brandy notes have earned it the nickname of grapefruit pepper.
Kampot pepper
Kampot pepper is distinguished by its citrus and fresh mint aromas, and its powerful yet delicate taste.
It has developed its flavors in an exceptional terroir in the southwest of Cambodia, in the province of Kampot, from which it gets its PGI. This region offers an ideal balance of sunshine, sea breezes and rainfall. But it's the know-how of the producers and their manufacturing methods that also enable it to develop all its flavors.
Pepper origins and cultivation
Pepper is a berry that comes from a liana that can grow up to 10 m long and needs a support such as a tree to grow. The berry belongs to the Piperaceae family, and the botanical species of the vine determines the type of pepper: peppercorn, tailed pepper, long pepper.
Pepper originates from the Kerala region on the Malabar coast in south-west India. Today, it is found in tropical regions with high heat and humidity (but slight drought at harvest time), such as India, Madagascar, Cameroon, Indonesia, Malaysia and Brazil..