Grand Pepper Tasting

Pepper, originally from India, arrived in the Western world approximately two thousand five hundred years ago, gaining unconditional favor from doctors and gastronomes alike.
So little was known about the pepper plant that during the imperial era, a legend spread that it was harvested by monkeys, as the plant sprouted in places inaccessible to humans.
The small fleshy pepper fruit contains a single seed which, when harvested unripe, is green pepper; when ripe and dried, it becomes black pepper; and when freed from its pulp, it is white pepper. The ancients, knowing only the peppercorns but not the plant, made the mistake of believing that white pepper and black pepper were two different trees.

Average weight per jar: 15 g

MUNTOK WHITE PEPPER – INDIAN OCEAN – It is among the most prized pepper varieties in the world, characterized by an elegant and delicate flavor. It pairs perfectly with all types of dishes, especially fish.

CUBEBA PEPPER – JAVA ISLAND - Originating from Java Island, it was discovered by John Parkinson around the mid-1600s. It is a slightly sweet pepper, with flavor nuances that lean towards Cardamom and Clove, and a mentholated aftertaste. Ideal for those who love a pepper that is not too spicy, but very aromatic. Suitable for all types of dishes.

ALLSPICE – MEXICO - It is characterized by its particularly large and smooth berries. It has a flavor reminiscent of Cinnamon, Cloves, and Nutmeg, all combined in a single berry. This pepper should be crushed by hand, with a meat pounder or a mortar. Ideal for both sweet and savory gastronomic creations.

SZECHUAN PEPPER – CHINA - Also called "Fagara," it is not actually a pepper but a very dark red berry from China. After removing the small bitter seeds found inside, the berries are left to dry in the sun. It is a pepper with a fresh flavor and a slight lemon note. Ideal for veal, wild asparagus, chocolate mousse, and sorbets.

SARAWAK BLACK PEPPER – MALAYSIA - Sarawak is the larger of the two Malaysian states on the island of Borneo. It is from this distant and mysterious land, characterized by vast areas of both lowland and highland rainforest, that Sarawak Black Pepper originates. Excellent when used at the end of cooking with meat.

PINK PEPPER - SOUTH AMERICA - Also known as "falcon pepper," it grows on the plateaus of Bolivia, Chile, and Peru on evergreen trees that can reach 7 m in height. It is not a true pepper, but rather a berry which, thanks to its aroma very similar to that of pepper, is indeed referred to as pink pepper. Ideal with white meats, fish, scallops, and chocolate mousse.

GREEN PEPPER – INDIA – A mildly spicy pepper with pronounced aromatic qualities and a pleasant mentholated freshness. Ideal for preparing sauces for meat dishes (for example, Bembo Chianina Fillet with Green Pepper sauce) but also for grilled fish.

TIMUT PEPPER – NEPAL - It has small, dark berries, an intense and strong aroma, with an exceptional citrus note reminiscent of grapefruit and the complex fragrance of passion fruit. Ideal for white meats, duck, shrimp, lobster, and shellfish. It also perfectly accompanies desserts, and it is recommended to pair it with chocolate, ice cream, fruit salads, mousses, and semifreddos. It is used by breaking the berries in a mortar or with a spice grinder, and then toasting them briefly dry in a hot pan.

BEMBO WHITE MELANGE – INDONESIA – BRAZIL – VIETNAM – SARAWAK - White peppercorns, fragrant and delicate, have a sweeter and milder flavor compared to black pepper. It is perfectly suited for all mild-flavored dishes, such as those based on fish or white meats, and perfect for flavoring sweets and desserts too.

VANILLA GREEN PEPPER – BORNEO – It is very aromatic, mildly spicy, and has a mentholated freshness. The berries are dried together with Madagascar vanilla pods, which enhance their aroma. Excellent with raw fish and crustaceans. Try infusing it in warm milk for preparing creams and desserts.

BENGAL LONG PEPPER - Bengal Long Pepper is a variety of cylinder-shaped long pepper, native to Bengal. It has a spicy taste with a sweetish aftertaste. It is a popular culinary ingredient used in many Asian cuisines, including Indian, Chinese, Thai, and Vietnamese cuisine. It is also a versatile ingredient that can be used to enrich sauces, marinades, soups, and meat dishes. It can be ground or used whole. In addition to its flavor, one of the greatest advantages of Bengal long pepper is its versatility, as it can be used in a variety of recipes to add a slight spicy note.

CAYENNE PEPPER - A spice native to South America, commonly known in its ground form. The term cayenne is often mistakenly used to refer to any type of chili pepper, with the generic name of cayenne pepper. In America, the term "Red pepper" is commonly used to indicate the powder of Cayenne chili peppers, which are all characterized by being elongated (up to 10 cm) and thin with often curled tips. Cayenne powder is very fine and homogeneous, characterized by a high level of spiciness. In fact, its use in combination with Black Pepper is not recommended. It is a common ingredient in various cuisines around the world, including Indian, Mexican, Cajun, and Creole dishes. It is used in sauces, stews, marinades, and as a seasoning for meats, fish, and vegetables.

SELIM PEPPER – AFRICA - Selim Pepper pods each contain approximately 5-8 seeds. The fragrance is aromatic and pungent, sometimes with smoky undertones. The aromas reveal notes of nutmeg, with mentholated hints. It is used for many traditional preparations such as soups, meat stews, and also for barbecue meat. Since the pod carries the aromatic part, while the seed adds spiciness, it is advisable to open the pod, separate the seeds, and then grind both in a mortar or pepper mill.

VERBENA BERRIES – VIETNAM - Verbena berries are produced in Vietnam using entirely artisanal methods. This berry has a distinctly fruity and slightly acidic flavor, with a light peppery aftertaste. It pairs perfectly with fish and vegetable dishes.

BEMBO BLACK PEPPER – INDONESIA – BRAZIL – VIETNAM – SARAWAK - Black pepper is truly the king of spices, and with its spicy and aromatic grains, it flavors many dishes in recipes around the world. Whole peppercorns enrich broths, salamis, and sausages, while freshly ground pepper decisively flavors meat and fish, as well as pasta (think of the traditional Roman dish Cacio e Pepe), soups, and risottos. It is also excellent for adding a stronger flavor to cheeses and sweet vegetables like fennel, carrots, and peas. Black pepper is so widespread that it also appears in the most famous spice blends such as Baharat, Creole, and curry.