Pleasantly hot and more pungent than regular black pepper, our aromatic Javanese Long Pepper is native to Indonesia. Grown year round, the best long pepper comes from the island of Madura, where the dryness and balanced ph of the soil, along with perfect weather conditions, conspire to produce the largest fruits and leaves. As soon as they mature, our long peppers is harvested and immediately sun-dried to capture its unique flavor.
Green Pepper Freeze Dried
Brightly aromatic, fresh-flavored green peppercorns are the dried, unripe berries from the same Piper nigrum plant as black and white pepper. Once picked, the berries are steamed and quickly dehydrated so that they retain their vivid green color and smooth texture. Avoid green peppercorns in brine, as they lose their true flavor. Ours are piquant and pleasantly fruity with a milder pungency than black or white pepper.
Red Sichuan Pepper
Red Sichuan Pepper is hua jiao in Chinese, or “flower pepper.” Despite its name, it isn’t related to black pepper or chile pepper; it’s the outer pod of berries in the prickly ash family. Its distinct flavor is woody, pungent and slightly citrusy from a unique essential oil. It creates a tingly sensation on the palate, and its effect, combined with the heat of chilis, is known as ma la in Sichuan cooking – “numbing and spicy.”