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Botanicals

Szechuan Pepper

Szechuan Pepper

Szechuan Pepper is the dried fruit of the prickly ash tree. Unlike most other pepper types; this pepper harnasses its flavour in the outer skin. The most common feature about this one is that it gives a mouth-tingeling feeling once you eat them! The flavour is also quite ridiculous featuring lavender, rose, eucalyptus and even some anise tones. It's one of the "Chinese 5 spices" and a very mild pepper on the Scoville scale.

Most of the harvest of any Szechuan pepper is allocated to government officials; however.. we have a 'guy' that hooks us up with a direct source of this delicious peppercorn!

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Voatsiperifery Pepper

Voatsiperifery Pepper

The name Voatsiperifery is derived from the Malagassian (Madagascar) words Voa and Tsiperifery. Voa means Fruit and the Tsiperifery is an climbing plant. Literally the fruit of the climbing plant. The pepper is found in the jungles of Madagascar just east of the coast of Africa. To obtain this pepper one has to climb up to 20 meters up in the trees where the young fruits grow! This relatively unknown pepper boasts flavours of citrus, rose and a tiny bit of wood and earth tones.

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Long Pepper

Long Pepper

In the old days, Long Pepper was regarded as the ultimate pepper in the world before the peppercorn took over. Our Long Pepper is grown in Bali, Indonesia in the wild right between coffee and vanilla and spice farms. The flavour is very earthy with hints of nutmeg and cardamom on a slightly sweet basis. Once you break them open the Long Pepper releases an amazing flowerey bouquet which works perfectly in our GastroGin.

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Sarawak Pepper

Sarawak Pepper

Sarawak pepper is found in the Malaysian part of Borneo, and is mostly known under the name "Black pepper". The flavour of this particular pepper type floats between cacao, fruit and woody spices like cinnamon. The farmers in Malaysia work together through a scheme that rewards the best pepper with the highest wage. This ensures everybody tries to make a premium quality and therefore Sarawak Pepper is regarded is one of the best "normal" black peppers in the market.

One of the main differences is the drying process of this pepper. Normal peppers are dried in open air, Sarawak is dried indoors with a continuous flow of hot air making the process a whole lot quicker and therefore they're able to deliver peppers from the field to the trade within 24 hours!

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