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

Chiloé pepper is more like a chilli than a pepper; it has a subtle fruity note. Fruity, hot and intense, Chiloé pepper is perfect for meat dishes, shellfish and fish. Great for seasoning grilled meat. Country of origin: Chile 50 g

Kampot black pepper is one of the finest varieties of pepper, renowned for its exceptional freshness. This historic pepper, with its distinctive spiciness, ranks among the very best in the world of pepper. Kampot black pepper has a very strong yet delicate aroma, and its flavour is spicy yet has a sweet aftertaste. The flavour features subtle notes of citrus, flowers, eucalyptus and mint, making it a truly unique pepper. We recommend using Kampot black pepper with red meat, seafood and chicken. It is best used just before serving, as cooking it for too long can make it too bitter. It can also be added to vegetables, delicatessen items, cottage cheese, and fruit or chocolate desserts. Country of origin: Cambodia 30g jar

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

Kampot pepper is one of the finest peppers in the world. The humid and hot climate of the Thai coast, combined with the heavy clay soil, gives this pepper its exceptional qualities. Kampot pepper is grown traditionally, without the use of artificial fertilisers or pesticides. All Kampot peppers come from the same plant; their colour is determined by their degree of ripeness and the stage of processing. Only fully ripe berries are used to produce white Kampot pepper. After harvesting, the berries are soaked in water for several days until the skin dissolves. The beige-white grains are then dried in the sun. This pepper has a fresh and aromatic scent. We recommend using White Kampot pepper to season poultry, fish, vegetables, light sauces and soups. Country of origin: Cambodia 60g jar

Melegueta pepper, also known as ‘grains of paradise’, is a rare spice native to the coastal regions of West Africa. Melegueta pepper has a pungent flavour and an aroma reminiscent of cardamom and camphor. Compared to black pepper, melegueta is quite mild. The seed contains a unique combination of aromatic ketones, which give it its distinctive flavour. Grains of paradise are particularly well suited to dishes featuring tuna. It is excellent with meat dishes and stews. It is also suitable for flavouring gin and other alcoholic cocktails. Melegueta seeds can be used whole or crushed, either during cooking or as a finishing touch in place of black pepper. It is a spice that pairs well with other herbs, particularly thyme, rosemary and sage. As the seeds are hard, it is best to use a mortar and pestle to crush the melegueta pepper. Country of origin: Ghana 60g jar