Long pepper Long pepper has a delicate floral aroma with a slight kick, particularly when cooked for a long time. Use it with: dark meat, vegetables, in compotes, in desserts and as an accompaniment to fruit. It is best simply to crush it so that the pepper’s strength can add flavour to curries, particularly in vegetarian dishes and slow-cooked meals. Country of origin: Indonesia 70 g

Banasura Highland pepper is one of the most prized peppers from the Malabar Coast. It is grown in the Wayanad Valley in Western India. Banasura pepper is aromatic and hot thanks to the exceptional size of the peppercorns. Banasura pepper is ideal with red meat, grilled meat and burgers. For best results, add the pepper to your dish at the very end – freshly ground. If you store Banasura pepper in a cool, dark place, it will retain its aroma for 2 years. Once ground, the pepper will retain its aroma for approximately 3 months. 50 g jar

Schinus pepper. This pepper originates from the humid and warm regions of Brazil. Schinus berries grow on shrubs and trees, which can reach heights of up to 12 metres. The berries have a sweet and slightly spicy flavour. Schinus berry pepper is wonderful in sauces, with chicken, beef and also sprinkled over desserts. Due to their attractive appearance, Schinus berries are found in many dishes. We definitely recommend adding something else to the mill alongside these berries, as they often tend to clog it up. Country of origin: Brazil 30 g

Cubeb, or cubeb pepper. Cubeb pepper originates from tropical regions such as Java and other Indonesian islands. This pepper has a warm, pleasant aroma; it is slightly peppery but also reminiscent of other spices, with soft notes of eucalyptus and turpentine. Heating the pepper brings out this pleasant aroma. Kubeeba pepper is not as hot as black pepper. On the pepper heat scale, it scores a fairly low three out of ten. This pepper is best suited to meat and vegetable dishes. It pairs very well with cardamom, cinnamon, curry leaves, rosemary, sage, thyme and turmeric. Country of origin: Indonesia 35g jar

Cubeb, or cubeb pepper. Cubeb pepper originates from tropical regions such as Java and other Indonesian islands. This pepper has a warm, pleasant aroma; it is slightly peppery but also reminiscent of other spices, with soft notes of eucalyptus and turpentine. Heating the pepper brings out this pleasant aroma. This pepper is best suited to meat and vegetable dishes. It pairs very well with cardamom, cinnamon, curry leaves, rosemary, sage, thyme and turmeric. Country of origin: Indonesia 70 g

Try out different peppers and find your favourite: The tasting set includes: Voatsiperifery pepper, tiger pepper, whisky pepper, Banasura pepper, pepper with Schinus berries, Jamaican allspice, timuti and lemon pepper, Tellicherry pepper and cubeb pepper All the pepper samples come in resealable packaging, so the aroma is preserved.

One of the finest peppers in the world. Genuine red pepper is a rare variety made from fully ripe, unpeeled peppercorns. Due to its high level of ripeness, red pepper is particularly aromatic and fruity. Use Kampot red pepper freshly ground to bring out its perfect aroma to the full. Ideal with meat, poultry and fish. Kampot red pepper has repeatedly been named one of the world’s finest peppers precisely because of its distinctive and intense flavour. It originates from Cambodia and is as closely associated with that country as champagne is with France. In addition to its pleasant, fruity flavour, Kampot red pepper is also beautiful to look at. It is said that this particular pepper is particularly good for maintaining a healthy digestive system and keeping cholesterol levels low. Country of origin: Cambodia 40g jar

The aroma of long pepper is much richer than that of ordinary pepper. A fruity, sweet scent, with a hint of cinnamon. Each pepper pod is hand-selected, which is what makes this pepper so prized. For the best flavour, crush it in a mortar or between your fingers. Country of origin: Cambodia 40 g