{"title":"Our \u0026quot;pseudo\u0026quot; \u003ctc\u003epepper\u003c\/tc\u003es","description":"\u003cp\u003ePseudo\u003ctc\u003epepper\u003c\/tc\u003es are often called 'false' in other languages \u003ctc\u003epepper\u003c\/tc\u003es called. In French, for example, the term \u0026quot;faux poivre\u0026quot; is used, and in English, \u0026quot;false pepper.\u0026quot; In common usage the term is \u003ctc\u003epepper\u003c\/tc\u003e used for both plants from the gender Piper from the Piperaceae family as plants from the genus Capsicum from the Solanaceae family, better known as chili\u003ctc\u003epepper\u003c\/tc\u003es. Under pseudonym\u003ctc\u003epepper\u003c\/tc\u003es we understand all spices from other plant genera that are used in a similar way because of their pungency. these two \u0026quot;real\u0026quot; \u003ctc\u003epepper\u003c\/tc\u003es.\u003c\/p\u003e  \u003cp\u003eIn several countries such pseudo\u003ctc\u003epepper\u003c\/tc\u003es the standard, as in Japan, where black \u003ctc\u003epepper\u003c\/tc\u003e and chili\u003ctc\u003epepper\u003c\/tc\u003e losing out to Szechuan\u003ctc\u003epepper\u003c\/tc\u003e, usually sansho. In Europe some of the pseudo\u003ctc\u003epepper\u003c\/tc\u003ehas been completely forgotten, like grains of paradise and selim. In Africa, where both of these originate, the Asian black \u003ctc\u003epepper\u003c\/tc\u003e and long \u003ctc\u003epepper\u003c\/tc\u003e, the native \u003ctc\u003epepper\u003c\/tc\u003es, even the African long \u003ctc\u003epepper\u003c\/tc\u003e, a real one \u003ctc\u003epepper\u003c\/tc\u003e.\u003c\/p\u003e  \u003cp\u003eThe differences between the botanically different \u003ctc\u003epepper\u003c\/tc\u003es concern both the degree of sharpness and the taste. As for the sharpness, only Plants from the Piperaceae family contain the pungent substance piperine. Pseudo\u003ctc\u003epepper\u003c\/tc\u003es appeal to our sharpness receptors in very different ways. As with sanshool, the stimulating substance in the \u003ctc\u003epepper\u003c\/tc\u003es from the Zanthoxylum genus (the Szechuan\u003ctc\u003epepper\u003c\/tc\u003es), which numbs the tongue.\u003c\/p\u003e  \u003cp\u003eWe take you with our pseudo\u003ctc\u003epepper\u003c\/tc\u003eTake a world trip that is more than worth it. \u003c\/p\u003e","products":[{"product_id":"groene-sansho-peper-sansho-no-mi","title":"Green sansho pepper - Sanshō-no-mi","description":"\u003cp\u003e\u003cb\u003eOur sanshō or sansho pepper The one from Wakayama is undeniably one of the better sanshōs. To allow the subtle mint and citrus flavors to come into their own, the slightly bitter, oily seeds have been removed.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003eAwaiting the autumn 2026 harvest. Since 2024, the price of sansho has risen enormously, the number of suppliers of Sansho from Japanese soil has shrunk considerably, the supply is limited. Consumer prices of converted €1,500 and higher (!) per kilogram are no longer an exception. The purchase price has risen by another 40% over the past six months. We have therefore put the sale of sansho on hold for 2024 and 2025, pending a larger supply and more acceptable prices. We are sorry.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe sanshō or Japanese pepper is related to the Chinese Szechuanpepper and the Nepalese timur, but unlike these two siblings from the Yellowwood genus (Zanthoxylum), the leaves, flowers, and shoots of the sanshō tree are also eaten. Sanshō, incidentally, means mountain.pepper.\u003c\/p\u003e  \u003cp\u003eSanshō-pepper It is suspected that it has been used as a spice for thousands of years, as there is no conclusive evidence for this. During the Nara period in the eighth century, it was called naruhajika and used as a medicine for the treatment of diarrhea. It would continue to be used primarily as a medicine for a long time. Only in the Kamakura period (1185 to 1333 AD) was it supposedly used again as a spice by the samurai during hunting. Unagi, a dish of freshwater eel with sanshō, dates from that time.pepper.\u003c\/p\u003e  \u003cp\u003eIt is now a prominent spice, even one of the few spices in Japanese cuisine. The unripe green berries are called sanshō-no-mi. These are sharper and more aromatic than the red sansho. The first green sanshōs appear on the market from May, the red ones in October. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOne of the first preparations ever described using sanshō is in the 15th-century Okusa cookbook: an eel dish. Since then, eel in Japan has always been prepared with sanshō, or in extreme cases with shichimi tōgarashi (seven-spice powder). \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Japan, people eat the berries (fresh and dried), the leaves, and the young shoots. This is not the case in most other Asian countries. The unripe green berries are very popular due to their flavor profile and tartness. Although the red berries are more expensive, they are not appreciated by many as much as the green ones, which are called sanshō-no-mi, due to their more pronounced citrus flavor.\u003c\/p\u003e  \u003cp\u003eIn Japanese cuisine, spices are generally used hardly at all. Sanshō is used almost always. When a Japanese person 'our' black pepper used, he is very selective about that. Almost all black pepper in Japanese cuisine originates from Sarawak, the Malaysian part of Borneo.\u003c\/p\u003e  \u003cp\u003eOur sanshōpepper is cultivated, and comes from Wakayama, the beating sanshō heart of Japan since the late 19th century. They are grown by the fourth generation of the Kaneichi family business, founded in 1880 by Yamamoto Katsunosuke. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and so for sanshō too, the tingling you experience on the tip of your tongue is caused by a substance in the pepper that \u003cstrong\u003esans-school\u003c\/strong\u003e Hot, named after the Japanese spice. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the numbing effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eRipe berries are sharper than unripe ones.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSanshō is a member of the citrus family, which you experience in a fragrance that is a blend of grapefruit, lemon, lemongrass, and rosewood. Interspersed throughout, you taste and smell—very lightly—mint. Characteristic of all Zanthoxylumpeppers, and so for sanshō too, the tingling you experience on the tip of your tongue is caused by a substance in the pepper which is called sanshool, named after the Japanese spice.\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elimonene, the scent of lemon peel,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ecitral, the scent of grapefruit,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeraniol, rose scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeranyl acetate, lavender scent.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, pine resin, and\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elinalol, responsible for the scents of rosewood and coriander\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eA ripe berry contains significantly more linalol, geraniol, and geranyl acetate than a green berry. The aromas develop during ripening, \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSanshō pepper Combines excellently with citrus (kaffir lime leaf, yuzu, or lemongrass), coconut, coriander and curry leaves, miso, and soy sauce.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBesides dishes with freshwater eel—don't forget how severely the eel stock is under pressure—sansho is delicious with white and red meat, duck, fish and shellfish, squid, and desserts, especially those with chocolate. Sanshō is an important ingredient in Shichimi Togarashi, Japan's 7-spice seasoning, and is used in Japanese noodle and miso dishes.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried fruitlets of Zanthoxylum piperitum\u003c\/li\u003e  \u003cli\u003epremium quality: max 5% seed\u003c\/li\u003e  \u003cli\u003eorigin: Wakayama, Japan\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass, stand-up pouch and test tube\u003c\/li\u003e  \u003cli\u003eGlass jar contains 30 grams\u003c\/li\u003e  \u003cli\u003estand-up pouches with a capacity of up to 30 to 300 grams\u003c\/li\u003e  \u003cli\u003eavailable in a 10 ml test tube\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esanshō pepper is the Szechuan pepper for refined cuisine, and suitable for use both hot and cold\u003c\/li\u003e  \u003cli\u003eUse sanshō in moderation, and add it after or at the end of the preparation.\u003c\/li\u003e  \u003cli\u003eGive the sanshō berries time to absorb moisture so that the flavor can develop optimally.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your sansho pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before (n.v.t.  )\u003cstrong\u003e\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cstrong\u003eStock item\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eDue to severe supply problems, our stock is (virtually) depleted.We are currently awaiting positive news from Japan. If you would like to be kept informed, please let us know. s.v.p.  know.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"Default Title","offer_id":43625029370098,"sku":"F027-1010-0030","price":12.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/sansho-groen-bowl-products.png?v=1713780339"},{"product_id":"rode-szechuanpeper-hua-jiao","title":"Red Szechuanpepper Huā jiāo","description":"\u003cp\u003e\u003cb\u003eOur red huā jiāo, fully dà hóng páo huā jiāo, is a special Szechuan.pepperJust like other Szechuanpeppers characterized by the typical citrus and lavender aroma, but with a distinct aroma of roses, hence the name 'flower'pepper', which has nothing to do with the shape of the fruit.\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis Szechuanpepper is the dried, ripe berry of Zanthoxylum bungeanum, one of the many species of toothache tree, called prickly ash in English because of the enormous thorns on the trunk and branches. The pepper becomes Szechuanpepper named after the region where it grows naturally, Szechuan, the home of one of the ten classic Chinese cuisines.\u003c\/p\u003e  \u003cp\u003eThe name of this pepper is a combination of Dà hóng páo and huā jiāo, which in Szechuan dialect means flowerpepper means. Dà hóng páo hua jiāo means homagepepper, a reference to the legend of Dà hóng páo (meaning long red cloak) which takes place in the karst mountains of Wuyishan in Fujian, where Dà hóng páo tea is also harvested, an exclusive oolong.\u003c\/p\u003e  \u003cp\u003eThe Zanthoxylum is a plant that can grow into a large tree whose bark is covered with coarse, sometimes woody spines. As a result, the bark appears covered with a row of 'teeth', hence perhaps the Dutch name 'kiespijnboom' (toothache tree). In traditional Chinese medicine, the peppers and the root—not surprisingly given the appearance of the tree—used to combat toothache. \u003c\/p\u003e  \u003cp\u003eThe ripe berries are picked early in the autumn, as soon as the berries burst open and the rather bitter seeds are released. The seed pods are traditionally dried in the sun, but better varieties are not (anymore). The better quality Szechuanpepper - this one too - contains no or hardly any seeds and no or hardly any stems, and is dried under controlled conditions.\u003c\/p\u003e  \u003cp\u003eThere is a distinct taste difference between the larger berry of Zanthoxylum bungeanum and the smaller one of Zanthoxylum piperitum, which makes the former very popular among Asian chefs. In the Chinese consumer market, but also in other Asian countries (and Europe), the small and often darker berry is the most sought after, partly due to the lower price. The 'old guard' in China also sticks to the taste of this widely available Szechuan.pepper, with a preference for the unripe, green ones.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for this Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the narcotic effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eSzechuan is known as the sharpest Zanthoxylumpepper. In doing so, the Indonesian andaliman – a fairly rare species – is conveniently forgotten, because this 'batakpepper' is also quite sharp. By the way, ripe berries are sharper than unripe ones.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbing sensation, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Szechuan berry contains\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003e linalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003e limonene, the scent of lemon peel,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003egeraniol, rose scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003egeranyl acetate, lavender scent. \u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-pinene, pine resin, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003elinalol, responsible for the scents of rosewood and coriander\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eA ripe berry contains significantly more linalol, geraniol, and geranyl acetate than a green berry.\u003c\/p\u003e  \u003cp\u003eThe aromas develop during aging, in red Szechuanpepper Citrus and lavender predominate.  \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSzechuanpepper Pairs excellently with citrus (kaffir lime leaves), lemongrass, coconut, coriander leaves, curry leaves, exotic fruit, poultry, crustaceans, and shellfish.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSzechuanpepper occupies a prominent place in classic and modern Szechuan cuisine. It is used in virtually every dish, whole or crushed, roasted and\/or ground. In Szechuan cuisine, it is very common to use the Szechuanpepper to roast them before grinding them. Roasting is intended to bring out the flavor of the sun-dried berries. For our pepper roasting isn't really necessary.\u003c\/p\u003e  \u003cp\u003eSzechuanpepper is one of the ingredients of five-spice powder (wǔxiāng fěn).\u003c\/p\u003e  \u003cp\u003eFor those not familiar with Szechuanpepper is known, it is advisable to start with caution, and the pepper not edible raw, unlike the Nepalese timur for example, which can be eaten raw perfectly well.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum bungeanum - opening rate 90% (low seed)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Xinshao, Hunan\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eHuā jiāo is the Szechuanpepper excellent for use in wok dishes\u003c\/li\u003e  \u003cli\u003euse Szechuanpepper sparingly, and choose for yourself whether to use the berries whole or ground.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eAllow the Szechuan to absorb moisture well, so that the flavor and spiciness integrate optimally.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your Szechuan pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003e  \u003cstrong\u003ebatch **210 -\u003c\/strong\u003e best before \u003cstrong\u003eOctober 2026\u003c\/strong\u003e  \u003cstrong\u003e(10-2026)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003e  \u003cb\u003ebatch **570387\u003c\/b\u003e - best before \u003cstrong\u003eOctober 2028 (10-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **210","offer_id":43625040052466,"sku":"F033.1010-0030","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **210","offer_id":43625039921394,"sku":"F033.1001-0030","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **210","offer_id":43625039954162,"sku":"F033.1001-0060","price":7.35,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **210","offer_id":43625039986930,"sku":"F033.1002-0150","price":20.75,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (transparent) - batch no. **210","offer_id":43625040019698,"sku":"F033.1005-0300","price":41.05,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **570387","offer_id":49736095859018,"sku":"F033.1005-1000","price":119.9,"currency_code":"EUR","in_stock":true},{"title":"Glass jar in gift box - 30 grams - batch no. **210","offer_id":43625040085234,"sku":"F033.1010-G030","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/szechuan-thickbox.png?v=1662789682"},{"product_id":"mac-khen-bergpeper","title":"Mac khen - Vietnamese mountainpepper","description":"\u003cp\u003e\u003cb\u003eThis mountainpepper, which is called triphal in India and ma khaen in Laos, comes from the mountainous north of Vietnam. The pepper it grows exclusively in the wild.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eMac khen is a Szechuan, just like ma khaenpepper, with a gently tingling sharpness and the unmistakable citrus flavor that becomes stronger and sweeter when the pepper is heated. The tree to which this pepper grows, is the Indian mountainpepper or in Indian, triphal, which grows naturally in an area called the Indamalaya, the ecozone extending from India to the Indonesian island of Sulawesi, including Vietnam. The tree grows there up to an altitude of 1,500 meters in moist, dense forests. On average, for a tree, it bears fruit for the first time when it is 5 to 6 years old, and yields 5 kg of seeds.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is in the mountainous Tây Bắc collected, the northwestern region with the provinces of Điện Biên, Lai Châu, Sơn La and Hòa Bình. It work is mainly by women belonging to the Thai and Hmong minorities.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis mountainpepper is the berry of a Szechuan found exclusively in the wildpepperThe berry comes from Zanthoxylum rhetsa, also known as Zanthoxylum limonella. The pepper is famous for its flavor profile, not so much for its sharpness, as you would expect from a Szechuanpepper would expect.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berry is quite small, just like the berry of the andaliman, and, like the andaliman, is harvested by hand. This is no easy task, as the trunk and branches of the Zanthoxylum rhetsa have vicious thorns. The berries grow in smaller clusters, which are dismantled to pry the berries loose; when dried, they manifest as 'mini-star anise'. Each berry contains a single seed. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper It grows in northern Laos, Thailand, Nepal, Vietnam, and India, where it is also found in the Western Ghats. It is even part of the regional cuisines of Karnataka, known as the birthplace of black pepper. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshool\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for the Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the narcotic effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbing sensation, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berries have a complex aroma, in which you taste orange peel and tea, but also anise and menthol, and the sweet notes of angelica. The scent is related to that of black berries. pepper due to the high content of sabinene, which is higher in the dried berry than in the fresh one.This is the flavor profile:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eD-limonene (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-phellandrene, pleasant mint and citrus flavor, also found in allspice,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esabinene, responsible for the woody, camphor-like flavor of black pepper\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ecarvotan acetone, likewise minty, as in angelica.\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003edihydrocarbon as in black pepper and black tea, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ethe bitter terpinol, - occurring especially in the seeds - as in cranberries.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThis pepper is therefore delicious in combination with the aforementioned spices, and in general with products that pair well with citrus, such as shellfish, white fish, White meat, but also other types of meat and duck. Can be eaten raw and added at the last moment, and is delicious in vegetable salads, desserts, or with fruit.\u003c\/p\u003e  \u003cp\u003eIn India, people prefer to pepper which triphal (Marathi) or triphala (Gujarati) is called to be used 'pure', that is to say not in combination with other spices. Tirphal is used there mainly in fish dishes, just as in Vietnam, where the mountainpepper Eat with grilled fish, grilled or dried meat, and smoked buffalo meat. Sometimes the meat is rubbed with ground berg.pepper (rub) to preserve the meat.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eExplanation\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis Zanthoxylum pepper we have imported from Vietnam for many years and under the name \u003cmeta charset=\"utf-8\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLai Châu \u003c\/em\u003eoffered, with that the drowned city \u003cmeta charset=\"utf-8\"\u003eLai Châu erend. Now that we also offer the Laotian ma khaen in the shop, we have chosen to use the same name, but in Vietnamese.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eRoast the whole fruits. Crush the fruits to release the seeds. It is best to use a mortar and pestle for these, while the seed husks are best ground. The same applies to the whole berries (with seeds), provided they are roasted until crisp beforehand. In Vietnam, they use this mound.pepper I like it as a rub for roasted meat.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum rhetsa\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Tây Bắc, Việt Nam\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section. \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eMac Khen is a versatile Szechuanpepper, used both raw and roasted\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your mac khen pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eDecember 2027 (12-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know how this mak khen pepper tastes good?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWould you like to know how Mac khen tastes?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eTry a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003cbr\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace from which supply a\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **214","offer_id":43625040347378,"sku":"F016.1010-0030","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **214","offer_id":43625040216306,"sku":"F016.1001-0030","price":5.6,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **214","offer_id":43625040249074,"sku":"F016.1001-0045","price":7.55,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **214","offer_id":43625040281842,"sku":"F016.1003-0150","price":23.4,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **214","offer_id":43625040314610,"sku":"F016.1005-0300","price":46.35,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **214","offer_id":43625040380146,"sku":"F016.1010-G030","price":6.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/ma-khaen-txt-wildpluk-products.png?v=1664989571"},{"product_id":"raye-timur","title":"Ray Timur","description":"\u003cp\u003e\u003cb\u003eRaye timur or timut pepper grows in the wild in large parts of the Himalayas and in the Indian Eastern Ghats. It is the berry of Zanthoxylum armatum, a SzechuanpepperThe dark brown berry is tart and has an unmistakable grapefruit aroma.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eNew harvest!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eThis Szechuanpepper In Nepal and India it is called Timur, elsewhere also Timut or Nepalese mountainpepperThe fruit has been gathered by the indigenous population for centuries for medicinal use – including against flatulence. Nowadays, the timur is increasingly picked for its gently tangy sharpness and unmistakable citrus flavor, in this case grapefruit or pomelo. The citrus flavor becomes stronger and sweeter when the pepper heated - roasted - becomes.\u003c\/p\u003e  \u003cp\u003eThe Zanthoxylum armatum to which this pepperThe berry grows is a shrub equipped with vicious thorns. The shrub bears small yellow flowers that develop into small fruits which quickly turn pale red, and eventually become dark red. The clusters of berries are harvested from the first week of October until deep into November. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTimur is found in the warmer valleys of the Himalayas at altitudes of 1,000 to 2,100 meters. It is one of the few spices that grow at such altitudes. Raye timur is primarily harvested in the Bajura and Myagdi regions. It grows there in abundance, but harvesting is small-scale. In India, the species is threatened by excessive, uncontrolled harvesting; in Nepal, this is not the case.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for the Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the narcotic effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Raye timur, the aroma of grapefruit is prominent, even to the extent that you have to be careful with the dosage. This is merely a selection from the broad range of flavors:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eD-limonene * (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003elinalol *, responsible for the fresh floral scent\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003emethyl cinnamate *, the taste of strawberry, but the scent of balsamic,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003e\u003cem\u003emyrcene, as in laurel and clove\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esabinene, responsible for the woody, camphor-like flavor of black pepper\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ecarvotan acetone, likewise minty, as in angelica,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ethe bitter terpinol *, - occurring especially in the seeds - as in cranberries.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThe oils marked with a star are dominant in aroma and taste.Feel free to combine timur with any of the aforementioned spices, and in general with products that pair well with citrus, such as shellfish, white fish, salmon, white butter sauces, veal, pork, and duck. It can be eaten raw and added at the last moment, and is delicious in vegetable salads, desserts, or with fruit.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCrush the fruit to release the seeds. These are easier to grind than the seed husks, which are best ground. Just like the whole berries (with seeds).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn the cuisines of Tibet, Nepal, and Bhutan, timur is used in chutneys and pickles, among other things. Famous dishes from Nepalese cuisine that use timur are momo (a dumpling) and thupka (a noodle soup). In Indian cuisine, timur might be called the 'mirchi berry'; that is possible. Mirchi is the Hindi name for all types pepper, of black pepper  to chilipepper the Bhut Jolokia and Naga Jolokia (raja mirch). One uses the pepper in a nutritious winter soup called hag, and in chutneys such as dunkcha. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum armatum\u003c\/li\u003e  \u003cli\u003eforaging, hand-picked\u003c\/li\u003e  \u003cli\u003eorigin: Bajura and Myagdi regions, Nepal\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 grams), stand-up pouch and test tube (10 ml)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eRaye Timur is a versatile Szechuanpepper, can be used both raw and roasted. Raye timur tastes like grapefruit. \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore your Raye Timur in a closed package.\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch **580397 - best before \u003cstrong\u003eJune 2028 (06-2028)  \u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know what Raye Timur tastes like?\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cdiv\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003c\/div\u003e  \u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e  \u003cdiv\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003c\/div\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **580397","offer_id":43625040707826,"sku":"F036.1010-0030","price":5.65,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **580397","offer_id":43625040576754,"sku":"F036.1001-0030","price":5.3,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **580397","offer_id":43625040609522,"sku":"F036.1001-0045","price":7.15,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **580397","offer_id":43625040642290,"sku":"F036.1003-0150","price":20.15,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **580397","offer_id":43625040675058,"sku":"F036.1005-0300","price":39.95,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) ****580397","offer_id":48956512076106,"sku":"F036.1005-1000","price":116.6,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. ****580397","offer_id":43625040740594,"sku":"F036.1010-G030","price":6.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/raye-timur-wildpluk-products.png?v=1666976603"},{"product_id":"andaliman-premium-batak-peper","title":"Andaliman (premium Batak pepper)","description":"\u003cp\u003e\u003cb\u003eThis andaliman is unique, because it is virtually seedless! We sell these aromatic, sharp berries as 'clusters', sourced from wild-growing andaliman shrubs. One of the few places in the world where Zanthoxylum acanthopodium – a thorny shrub or tree – grows is Sumatra.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eOn Sumatra, they call it peppertje intir-intir, some lemonpepper means. In Bali, where it is very popular, the name is tabia bun. The aromas of the andaliman are so complex that it is characterized as a fruity allspice with a touch of acidity. But with that, this fine peppersoort, the lemoniest among the citruspeppertjes, seriously wronged.\u003c\/p\u003e  \u003cp\u003eThe berry derives its sharpness from sanshool, a substance that causes a pleasant, stimulating tingling sensation on the tip of your tongue. Andaliman is related to citrus, hence the citrus aroma. Comparable to the citrus notes of Ma khaen.\u003c\/p\u003e  \u003c!--split--\u003e  \u003cp\u003eZanthoxylum acanthopodium grows in the wild, apart from Sumatra, incidentally elsewhere in Southeast Asia, such as in India, and is not cultivated anywhere in the world. The main locations where it is found are the area around Lake Toba, North Tapaluni, and the island of Samosir. The berries are harvested there year-round, with a peak season in March.\u003c\/p\u003e  \u003cp\u003eOn average, eight kilograms of fresh berries are needed for one kilogram of dried andaliman. The andaliman is harvested in clusters and, in addition to the small fruits and stems, contains many twigs. The fruits typically contain seeds, as these do not fall off spontaneously.\u003c\/p\u003e  \u003cp\u003eOur Andaliman is of exceptional quality, as virtually all seeds have been removed. As a result, it contains few bitter notes, allowing the fresh citrus aroma to predominate! You undoubtedly get more value for your money.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for this Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α hydroxy sanshool and β-hydroxy sanshool.\u003c\/p\u003e  \u003cp\u003eγ sanshool and α hydroxy sanshool are primarily responsible for the numbing effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while the amount of γ sanshool is around 5‰. The tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience that! \u003cstrong\u003esomatosensation\u003c\/strong\u003e,  Stimulation by touch has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshool, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe berries have a complex aroma, in which you taste orange peel and tea, but also anise and menthol, and the sweet notes of angelica. The scent is related to that of black berries. pepper due to the high content of sabinene, which is higher in the dried berry than in the fresh one.This is the flavor profile:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003eD-limonene (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-phellandrene, pleasant mint and citrus flavor, also found in allspice,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ecarvotan acetone, likewise minty, as in angelica.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003edihydrocarbon as in black pepper and black tea, and\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ethe bitter terpinol, - occurring especially in the seeds - as in cranberries.\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThis pepper It is therefore delicious in combination with the aforementioned spices, and in general with products that pair well with citrus, such as shellfish, white fish, salmon, white butter sauces, veal, pork, and duck. It can be eaten raw and added at the last moment, and is delicious in vegetable salads, desserts, or with fruit.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eAndaliman combines with citrus (kaffir lime leaf), lemongrass, coconut, coriander leaves, and curry leaves, and pairs perfectly with exotic fruit, including and especially strawberries, poultry, crustaceans, and shellfish.\u003c\/p\u003e  \u003cp\u003eAndaliman with seeds: Crush the fruit to release the seeds. These are easier to grind in a mortar than the seed pods, which are best ground. The stems and seed pods are best ground, while the seeds can be easily ground in a mortar.\u003c\/p\u003e  \u003cp\u003eThe seeds can be on the bitter side, which is why we only have these virtually \u003cb\u003eseedless premium andaliman\u003c\/b\u003e sell. You can optionally put the sprigs (and any seeds) in a bag to cook or simmer with the dish, making them easy to remove later. In more rustic preparations (gulais, for example), the ground whole andaliman—peel and sprigs together—is not to be scorned.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWe also recommend andaliman as a botanical. It makes an excellent combination with cubeb. Also, try our seedless andaliman clusters in one of the Bobby gins, inspired by Indonesian cuisine.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eThe Batak Kitchen\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThe berry has been used by the Bataks for many centuries, long before the rest of the Indonesian archipelago became acquainted with the chili.pepperBatak cuisine is known for its spicy dishes. Not a single dish, certainly not at a ceremony such as a wedding, goes by without dishes incorporating andaliman. \u003c\/p\u003e  \u003cp\u003eNot only in the Batak kitchen, also In Balinese cuisine, this is andaliman pepper used. Either whole or ground. How? Rub the berries between your hands so that the clusters break up, and the stems and seeds can be easily crushed or ground. Yes, the stems are used too! If you want to use only the whole berries in a dish, do not throw away the stems; save them for later use.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eSuggestions for the use of andaliman\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ein spicy dishes such as goulash\u003c\/li\u003e  \u003cli\u003esambar andaliman\u003c\/li\u003e  \u003cli\u003earsik ikan khas (batak fish dish)\u003c\/li\u003e  \u003cli\u003esaksang (pork, chicken or beef)\u003c\/li\u003e  \u003cli\u003eafter tinombur \u003cmeta charset=\"utf-8\"\u003e(batak fish dish)\u003c\/li\u003e  \u003cli\u003ena niura (batak fish dish)\u003c\/li\u003e  \u003cli\u003efermented drinks such as beer and kombucha\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries from the \u003cstrong\u003eZanthoxylum acanthopodium\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eclustered berries (with twigs and stems)\u003c\/li\u003e  \u003cli\u003eminimum amount of seed (average approx. 5%)\u003c\/li\u003e  \u003cli\u003eorigin: Sumatra, Indonesia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e no\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass jar, stand-up pouch and sample sachet (approx. 4 grams)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section. \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your andaliman pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eSeptember\u003c\/strong\u003e\u003cb\u003eDecember 2027\u003c\/b\u003e  \u003cstrong\u003e(09-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"15 grams - glass jar - batch no. **356","offer_id":43625040838898,"sku":"F004.1010-0015","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **356","offer_id":43625040969970,"sku":"F004.1001-0030","price":6.0,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **356","offer_id":43625041002738,"sku":"F004.1001-0045","price":8.1,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (lightproof) - batch no. **356","offer_id":43625041035506,"sku":"F004.1003-0150","price":22.85,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (lightproof) - batch no. **356","offer_id":43625040904434,"sku":"F004.1003-0250","price":37.0,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **356","offer_id":47926802022730,"sku":"F004.1004-0500","price":68.75,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (15 grams) in gift box - batch no. **356","offer_id":43625040871666,"sku":"F004.1010-G015","price":5.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/andaliman-txt-wildpluk-products.png?v=1664040550"},{"product_id":"igi-ata","title":"Igi-ata","description":"\u003cp\u003e\u003cb\u003eIn Africa, several species of Zanthoxylum grow, a plant genus to which the Asian Szechuan also belongs.pepper belongs. One of those species is Zanthoxylum zanthoxyloides, which grows in West Africa and is called Yoruba igi-ata in Yoruba, which means treepepper means. Less fragrant than the Asian varieties perhaps, even a little bitter, but truly African. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eOther names are baies gangshu, baies de Malam, and Bakumba pepper (after the regional name Bakumba) or Bamenda-Banso pepper, Unpleasant a more northerly region in the high mountains.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eExclusive!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIn Africa, there is in any case on a very limited scale pepper renovated, and that certainly applies to the SzechuanpepperIn Nigeria, uzazi (Zanthoxylum gilletii) is grown on a small scale, but that is as far as it goes regarding citrus cultivation.peppers concerns. All other citruspeppers are picked from trees and shrubs in the wild, like this one, which grows in Bakumba, an area in southwestern Cameroon where Yoruba is spoken, hence the name igi-ata, here also referred to by the French 'baies (de) Ganshu' ganshupepper named.\u003c\/p\u003e  \u003cp\u003eIt is a pepper which you hardly see on the European market, for a number of reasons. Because it is a difficult fruit to pick, and therefore relatively expensive, and because export is quite difficult. Moreover, the taste and aroma of the igi-ata are not uniform. These can vary considerably from harvest to harvest, from region to region, perhaps even from tree to tree; experts are not yet in agreement on this. Sometimes the citrus aromas predominate, sometimes the camphor, and not everyone is charmed by the bitter notes.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis is caused by the seeds, which, just like with the andaliman, are more bitter than the fruit wall. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe igi-ata is a shrub or tree that grows to about six meters tall and is heavily branched. For West Africans, the tree has traditionally been more important as medicine than as food, and for that reason, the population of the species is under pressure in some countries, such as Benin. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eLike other Zanthoxylum plants, the stem and branches of the igi-ata are equipped with thorns. Thick, woody thorns on the stem that develop a corky outer layer during growth, and vicious, sharp thorns on the branches. Just like the leaves of the uzazi, even the leaves of the igi-ata are equipped with thorns. They are located in the center of the leaf.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for this Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the narcotic effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Igi-ata the citrus scent is that Szechuanpeppers The characteristic is barely present, and the seeds even taste pleasant, and less bitter than the seed hulls can be. The sharpness is generally not too bad (or bad), depending on how you look at it, and is more subtle than prominent. This is merely an anthology from the broad spectrum of tastes:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-myrcene, spicy aroma, with notes of fruit (mango, grape, peach) and mint,\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egermacrene D, spicy and woody,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eD-limonene (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-caryophyllene, sweet, spicy and woody\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003edecanal, associated with the bitterness of grapefruit and orange peel, also found in buckwheat and coriander\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eUse igi-ata with products that pair well with citrus, such as shellfish, white fish and chicken, plantains (traditional use), and other fruits.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCrush the fruit to release the seeds. These are easier to grind than the seed husks, which are best ground. Just like the whole berries (with seeds). Process igi-ata as follows: Rub the berries between your hands so that the seed husks, seeds, and stems separate. Remove the seeds if you do not want the bitterness, and grind the pepperYou can also put the stems and seeds whole in a bag and cook or simmer them along with the dish. After cooking, simply remove the bag from the dish.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIgi-ata is less widely applicable than the Chinese Szechuanpepper, due to its robust flavor profile. It lends itself best to typical African dishes, such as soups and stews, provided there are not already large amounts of ata-rodo (chili) in them.pepper) has been added to. That would this subtle pepper Pushing to the background. Igi-ata also pairs excellently with (bitter) leafy greens.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum zanthoxyloides\u003c\/li\u003e  \u003cli\u003eorigin: Ganshu, Bakumba region, Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass jar (30 grams), stand-up pouch and sample sachet (approx. 5 grams)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eIgi-ata is a Szechuanpepper with a typical African signature, primarily for use in African dishes or more generally in fairly robust dishes, the spiciness is moderate\u003c\/li\u003e  \u003cli\u003esave the pepper in a dark, dry and cool place\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eKeep your igi-ata in a closed package.\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eNovember 2026 (11-2026) \u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know what Igi-ata tastes like?\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cdiv\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003c\/div\u003e  \u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e  \u003cdiv\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003c\/div\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **283","offer_id":43625041297650,"sku":"F037.1010-0030","price":6.15,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **283","offer_id":43625041166578,"sku":"F037.1001-0030","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **283","offer_id":43625041199346,"sku":"F037.1001-0045","price":7.85,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **283","offer_id":43625041232114,"sku":"F037.1003-0150","price":22.1,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **283","offer_id":43625041264882,"sku":"F037.1005-0300","price":43.7,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **283","offer_id":43625041330418,"sku":"F037.1010-G030","price":7.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/igi-ata-pod-txt-wildpluk-products.png?v=1664288621"},{"product_id":"mbongo-peulen","title":"Mbongo (pods)","description":"\u003cp\u003e\u003cb\u003eThese mbongô 'pods' filled with peppery seeds come from West Africa. Mbongo pepper is also known as alligator pepper. mentioned. The egg-shaped seed capsule – it is not a bean, so not a pod either – contains seeds that bear a strong resemblance to the more well-known grains of paradise.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eTypical of mbongo is the citrus aroma that immediately reminds you of lemongrass. Mbongô is one of the four local peppers in the famous Nigerian peppersoep nwo-nwo.\u003c\/p\u003e  \u003cp\u003eThe mbongô grows on a two-meter-tall shrub of the ginger genus, which, like many ginger relatives, has rhizomes. Just above the ground, it forms trumpet-shaped, green flowers that appear to emerge directly from the ground. They soon fall off to make way for large, bottle-shaped fruits.\u003c\/p\u003e  \u003cp\u003eThe seed pods are filled with dozens of seeds in a jelly-like fluid. Once dried, an egg-shaped fruit consisting of seemingly scaly segments is hidden behind the papery casing. With some light pressure, these break apart into 2-3 mm large, shiny, pale brown seeds. Curiously enough, the intact one has a scent. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003embongô\u003c\/span\u003e not at all or hardly, and not the seeds either. The scent is released as soon as you crush or grind the seeds. \u003c\/p\u003e  \u003cp\u003eOur mbongô originates from Cameroon, where the spice is used in many famous dishes, such as mbongô tchòbi, fish in black sauce. The spice is also used in other West African countries, such as in Nigeria in pepperssquirt.\u003c\/p\u003e  \u003cp\u003eRelated spices are the already mentioned grains of paradise (Aframomum melegueta), kororima (Aframomum kororima), and Madagascar cardamom (Aframomum angustifolium). The first is fairly common, the second not so much, and the third is very rare (unavailable).\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eNot just for eating!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eA little bruised \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003embongô\u003c\/span\u003e, a touch of cardamom and a piece of citrus peel serve together as a welcome on various occasions and ceremonies in both the Yoruba and Igbo cultures. You can the unopened pods already have at home!\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe aroma is determined by a deliciously fresh lemongrass scent, which conceals the fact that the seeds can be quite peppery. In terms of composition, the essential oil in mbongô resembles in in many respects similar to that of cardamom, and those of ginger. Some of the essential oils determining the taste and smell in mbongô are:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003ecitronellol, the scent of lemongrass\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eafromodial, the unsaturated dialdehyde that causes sharpness,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e1,8-cineol, eucalyptol, the refreshing taste of mint\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-terpineol, sweet floral scent like lilac.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg, among others\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-myrcene, spicy aroma, with notes of fruit (mango, grape, peach) and mint,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-caryophyllene (humulene), hops, as in beer and cannabis\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ed-limonene, citrus, orange flavour\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eYou can literally use Mbongô in any dish, even in boiled rice or pasta, but preferably in a palette of West African spices and herbs such as calabash nutmeg, grains of paradise, selim pepper, cubeb pepper, ginger, garlic nut, and African mint. Each one a flavouring from fascinating West African gastronomy.\u003c\/p\u003e  \u003cp\u003eBefore opening the seed pod (this is not eaten), it is roasted until dark brown, allowing the seeds to release their rich aroma. After removing the 'papery' shell from the seed pod, crush the mbongo to release the individual seeds. Remove the husks, remnants of the dried jelly, from the 'dirty' seeds. to rub between your hands and blow away the membranes.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% fruits of the Aframomum danielli (unpeeled)\u003c\/li\u003e  \u003cli\u003eorigin: Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams) and stand-up pouch\u003c\/li\u003e  \u003cli\u003ealso available peeled\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eGrind the pepper at the last moment to maximize the aroma.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your Mbongo pepper in a closed package\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJuly 2028 (07-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know how this mbongo tastes?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCould you also try a test tube with peeled mbongo? The tube contains enough pepper to grasp the essence of the flavor.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number \u003cmeta charset=\"utf-8\"\u003eKE550364\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003cp\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **335","offer_id":43625042116850,"sku":"F025.1010-0045","price":7.45,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **335","offer_id":43625041985778,"sku":"F025.1001-0030","price":5.25,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **335","offer_id":43625042018546,"sku":"F025.1001-0045","price":7.1,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **335","offer_id":43625042051314,"sku":"F025.1001-0060","price":8.95,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **335","offer_id":43625042084082,"sku":"F025.1003-0150","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **335","offer_id":43625041953010,"sku":"F025.1005-0300","price":39.55,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **335","offer_id":43625042149618,"sku":"F025.1010-G045","price":8.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/mbongo-thickbox.png?v=1662789819"},{"product_id":"selim-kani-peper","title":"Selim (kani pepper)","description":"\u003cp\u003e\u003cb\u003eSelim pepper, also known as selim kani or kani pepper named. It is the dried fruit of a tree related to the custard apple. It is therefore not a 'real' pepperThe taste is described as a marriage between a cubebpepper and nutmeg.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis (pseudo)pepper from Senegal is a member of the soursop family (Annonaceae). Selimpepper was also in Europe, until the large-scale import of black pepper in the 16th century, a usual pepper known by the name negropepper or Moorish pepper.\u003c\/p\u003e  \u003cp\u003eThe tree on which the pepper The tree that grows is the Xylopia, a tropical tree that easily reaches 20 meters in height. Xylopia means 'bitter wood', a bitterness that ensures the tree's wood is termite-free and excellent for use as construction timber. You can also taste this bitterness in the peppers, albeit to a modest extent.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe after\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eNatural habitat: Grains of Selim trees thrive on fertile, well-drained soil in tropical forest areas. They require a lot of rain, usually between 1,200 mm and 1,600 mm per year, and are often found along riverbanks or in moist areas with high humidity. \u003c\/span\u003eThe selim trees are not fertilized or watered.\u003c\/p\u003e  \u003cp\u003eHarvesting takes place twice a year. The ripe fruits are often picked from the trees by hand. Immediately after harvesting, the fruits, stem and all, are laid out in the sun to dry. Only after drying is the stem removed from the fruit, which by then has turned dark brown. Each fruit contains five to eight seeds, which outwardly bear some resemblance to kidney beans.\u003c\/p\u003e  \u003cp\u003eSelim pepper, also known as Guinea pepper mentioned, has many, many names on the African continent, including uda hwentia or kimba pepperIn African and especially Nigerian cuisine, not only the seed but also the whole dried fruit is used. It is tied together with other herbs in a 'bouquet garni' that is used in stews. The capsule smells of rosewood and also has lavender and coriander aromas. \u003c\/p\u003e  \u003cp\u003eThe cultivation is a combination of traditional farming methods and natural growth. Attempts to cultivate it on a large scale have so far proven largely unsuccessful. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe seeds contain volatile oils that provide the aromas of eucalyptus and nutmeg, which are released as soon as the seeds are ground. They have a slightly bitter taste, as mentioned. Selimpepper is (very) rich in vitamin A.\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα- and β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-phellandrene, mint, turpentine,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e1,8-cineol, eucalyptol, the refreshing taste of mint\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eterpine-4-ol, woody and pepperig aroma\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeranyl acetate, responsible for the rose and lavender scent.\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe pod-shaped fruit is very fibrous and is therefore not eaten itself. To 'free' the seeds and thereby only the least bitter part of the selim pepper To use, hold the fruit whole briefly over an open fire (flame). Let it cool down for a moment. Press or pick the seeds out of the shell, and then grind them.\u003c\/p\u003e  \u003cp\u003eSelim is used in (African) stews, among other things, and in roasted form for the preparation of Touba coffee.Selim is delicious in combination with goat meat!\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eRecipes):\u003c\/strong\u003e\u003c\/p\u003e  \u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: -5px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/amandelcake_240x240.png?v=1718957636\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/amandelcake-selim.pdf?v=1718956694\" title=\"Asperges met gremolata\" style=\"color: #000000;\"\u003e\u003cspan color=\"#000000\"\u003eAlmond cake with citrus and selim\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Xylopia aethiopica\u003c\/li\u003e  \u003cli\u003eorigin: Senegal\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams) and stand-up pouch (no test tubes)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eSeparate the seeds and the 'pods', and tie the latter together to easily remove them at the end of preparation.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your selim pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch DM590407 - best before \u003cstrong\u003eMay 2028 (05-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **407","offer_id":43625042575602,"sku":"F030.1010-0045","price":6.3,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042411762,"sku":"F030.1001-0030","price":4.4,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042444530,"sku":"F030.1001-0045","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042477298,"sku":"F030.1001-0060","price":7.5,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042510066,"sku":"F030.1002-0250","price":16.75,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **407","offer_id":43625042542834,"sku":"F030.1005-0500","price":50.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **407","offer_id":43625042608370,"sku":"F030.1010-G045","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/selim-thickbox.png?v=1762154667"},{"product_id":"tasmaanse-peper-bushpeper","title":"Tasmanian pepper (bushpepper)","description":"\u003cp\u003e\u003cb\u003eTasmanian mountainpepper is an exclusive, very rare pepper which is considered 'bush food', products native to the Australian bush. Experience how these exotic pepper 'explodes' in your mouth.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003eBy the enormous wildfires in Gell River in 2019, ignited by hundreds of lightning strikes, went \u003cmeta charset=\"utf-8\"\u003e28,000 hectares of vulnerable alpine wilderness lost, the habitat in which the Tasmanian mountainpepper occurs naturally. Since then, the whole world is - the pepper after all, it only grows there - having been dependent on small-scale cultivated Tasmanian pepper. Such low supply and high demand initially resulted in an export ban, followed by a period of extremely high prices. It is therefore good news that the wild mountainpepper can now be harvested again, and the price drops as a result. We were therefore able to significantly lower the price in October (2025).\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003eThe Tasmanian Mountainpepper is a plant from a genus that occurs only in Australasia and grows in the wild in many places there. The two-lobed 'berry' contains \u003cstrong\u003epolygodal\u003c\/strong\u003e,  That provides a unique sharpness experience, but also eugenol, vitamins A and C, and various minerals. And, it contains more antioxidants than most real berries.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBesides the dried berry, the dried leaf of the plant is also eaten. Aboriginal people have used the plant for centuries for medicinal purposes, against skin ailments and stomach pain, the leaf as an herb and the dried berry as a spice. European, mostly British, settlers also discovered the latter at the end of the 18th century.\u003c\/p\u003e  \u003cp\u003eThe \u003cb\u003ealpine pepper\u003c\/b\u003e,  related to the Tasmanian pepper, grows in the highlands of Tasmania, and is therefore sometimes called a mountainpepper named. The British introduced the plant and have been cultivating it in Cornwall since the beginning of the last century. They name the plant after the leaf, Cornish pepper leaf. The leaves have a sharp cinnamon flavor, while the berries are spicy and fruity. The taste is reminiscent of myrtle. The berry initially provides a mildly sweet taste sensation, which gradually transitions into a sharpness reminiscent of Zanthoxylum.peppers like Szechuan. \u003c\/p\u003e  \u003cp\u003eTip: we also have the botanically related \u003cstrong\u003ePepe Canelo \u003c\/strong\u003efrom Chile, you would call it a Tasmanian pepper can be called with a touch of cinnamon. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eA versatile pepper for fish and seafood, in meat marinades, with or without soy sauce. The cinnamon accent gives the berry a typical bushfood flavor, which combines well with cumin, coriander, lemon, and red fruit. It also comes into its own in stone fruit jams such as apricot jams. Try adding a few grains to your gin or gin cocktail; preferably soak them in some gin beforehand.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eRecipes):\u003c\/strong\u003e\u003c\/p\u003e  \u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/tasmaanse-pijlinktvisreepjes-1-afb_160x160.png?v=1707923707\" style=\"margin-bottom: -5px; float: start;\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003ca title=\"Tasmaanse inktvisreepjes\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/tasmaanse-inktvisreepjes.pdf?v=1707923707\"\u003e\u003cspan color=\"#000000\"\u003eTasmanian squid strips\u003c\/span\u003e\u003c\/a\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIn Tasmanian pepper you taste cinnamon, myrtle, and nutmeg, but also juniper, with which it combines well.\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003e1,8-cineole, eucalyptol, the refreshing taste of mint and myrtle (and eucalyptus oil)\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elinalol, responsible for the fresh floral scent\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα- and β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper, black pepper and hemp\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esafrole, sweet and spicy with anise notes, like cinnamon\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003emyristicin, warm spicy, like balsamic vinegar, in cinnamon, nutmeg and black pepper\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried berries of the Tasmannia lanceolata\u003c\/li\u003e  \u003cli\u003eorigin: Tasmania - Australia\u003c\/li\u003e  \u003cli\u003eforaging\u003c\/li\u003e  \u003cli\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003esharply increased market price in 2024 as a result of habitat damage from fires\u003c\/span\u003e\u003c\/p\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 and 45 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the section. gift packaging \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your Tasmanian pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch no. **401 - best before \u003cb\u003eSeptember 2028 (09-2028)\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eDo you want to know how this Tasmanian pepper tastes good?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **401","offer_id":43625055355122,"sku":"F034.1010-0030","price":10.2,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **401","offer_id":43625055256818,"sku":"F034.1001-0030","price":9.85,"currency_code":"EUR","in_stock":true},{"title":"45 grams - glass jar - batch no. **401","offer_id":53161709011274,"sku":"F034.1010-0045","price":13.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **401","offer_id":43625055289586,"sku":"F034.1001-0045","price":13.3,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **401","offer_id":43625055322354,"sku":"F034.1001-0060","price":16.75,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **401","offer_id":43625055420658,"sku":"F034.1002-0150","price":37.5,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **401","offer_id":43625055224050,"sku":"F034.1005-0300","price":74.2,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box","offer_id":43625055387890,"sku":"F034.1010-G045","price":11.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/tasmaanse-wildpluk-products.png?v=1713780025"},{"product_id":"maqaw-magao-fazantenpeper","title":"Maqaw (magao) - pheasantspepper","description":"\u003cp\u003e\u003cb\u003eThe dried berry of the Litsea cubeba is called a pepperIt is called a berry, but it isn't one, as it contains no sharp substance. Nevertheless, it is considered a peppertje, and has traditionally used it as such, which is why it has been included by Slow Food in the Ark of Taste.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eNew harvest! Deliciously lemony.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis Litsea cubeba is also known as the lemonpeppercalled tje, not to be confused with the herb mix sold as a ready-made mix for fish dishes.\u003c\/p\u003e  \u003cp\u003eLitsea cubeba is a 5-8 meter tall tree or shrub with light yellow flowers. In summer, the 5 mm fruits develop, which are picked or collected when ripe and dried. The red fruits then turn just like pepper rust brown to black. \u003c\/p\u003e  \u003cp\u003eThe name maqaw – 馬告 – originates from Taiwan, where the berries have been used as a spice for thousands of years by the Atayal and the Saisyat, two indigenous peoples there. It means \u0026quot;full of vitality\u0026quot;; the berry is known as the 'black pearl'.\u003c\/p\u003e  \u003cp\u003eMaqaw grows at altitudes of 100 to 1,500 meters in Taiwan, the Himalayas in northern India, Thailand, Nepal, and Vietnam, southern China, and Borneo (Sarawak and Kalimantan), where the spice is a specialty, just as in Taiwan.\u003c\/p\u003e  \u003cp\u003eOur maqaw does not come from Taiwan, but from the province of Quảng Ngãi in Vietnam, where it is called sả rừng (lemongrass), and where it is picked in July by the Hre and K'dong ethnic minorities in the mountainous districts of the province. The common Vietnamese name, by the way, is màng tang.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and make\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe berries are rich in essential oils, which provide a warm, pleasant scent and taste experience.\u003c\/p\u003e  \u003cp\u003eThey look like pepperberries, but have a flavor that hints pepper, contains lemongrass, thyme, ginger, and citrus fruits. The combination of citral and citronellal provides the citrus notes, the alpha- and beta-pinene a cedar flavor, and eucalyptus a woody, light camphor flavor.\u003c\/p\u003e  \u003cp\u003eAlthough the flavor profile shows a strong resemblance to that of siltimur, the taste is distinctly different; in siltimur, the aroma of cedar dominates, while in maqaw, that of\u003cspan\u003e grapefruit.\u003c\/span\u003e\u003cbr\u003eIn many publications, the taste is characterized as pleasant. pepperwith lemongrass notes, the first part is undoubtedly true, but as far as lemongrass is concerned, the maqaw certainly falls short compared to the African \u003ca href=\"https:\/\/www.depeperwinkel.nl\/products\/mbongo-graan\"\u003embongo\u003c\/a\u003e\u003c\/p\u003e  \u003cp\u003eThese are the main essential oils in the fruit:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003ecitral, as in lemon and grapefruit\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e  \u003ci\u003ecitronellal, lime leaf (kaffir lime), as in lemongrass and juniper.\u003c\/i\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e  \u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, woody pine scent (cedar), as in cumin, pine (pinecone), juniper and hemp,\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eeucalyptol (cineol-1.8), spicy, minty flavor, as in sage and rosemary\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeraniol, rose scent\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esafrole, sweet and spicy with anise notes\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eCombines excellently with cardamom, bay leaf, mint, licorice, thyme, cinnamon, and lemon. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eUse maqaw as a seasoning with red and white meat (pork, for example), duck, fish, or shellfish. It can also be used in desserts, cookies, and in or in combination with chocolate. Just a few berries are enough for a delicious \u003cstrong\u003edecaffeinated tea. \u003c\/strong\u003eIf you want to make Taiwanese-style tea with it, use 2 grams per 2.5 dl.\u003c\/p\u003e  \u003cp\u003eIn Quảng Ngãi, they steam snails with maqaw instead of lemongrass, which is more common in Vietnam. Another specialty is a water buffalo stir-fry with garlic, maqaw, and a tiny bit of sugar.The thinly sliced ​​water buffalo meat is rubbed with a rub of these spices, then stir-fried with some finely chopped onion and seasoned with blackcurrant syrup. pepper and some salt.\u003c\/p\u003e  \u003cp\u003eMaqaw as (pheasants)pepper With fish? Much praised, but you will find that maqaw cannot compete with fish against a simple combination of thyme and lemon zest, or a combination of galangal, lemongrass, and kaffir lime. But try it in mayonnaise and serve that with fish! The secret? The oil in the mayonnaise brings out the flavors of the maqaw—just like rice wine does. \u003cbr\u003eMake this maqaw mayonnaise yourself, using 2-3 grams of maqaw per dl of oil, and finally add some sweet basil leaves to serve with fish.\u003c\/p\u003e  \u003cp\u003eMaqaw pineapple cakes are cube- or diamond-shaped cakes with a filling of fresh pineapple. The diamond shape is a traditional motif of the Atayal tribe, which they regard as the eyes of the ancestors watching over us. The maqaw is incorporated into the filling, and a single berry is pressed into the cake as a 'teardrop'.\u003c\/p\u003e  \u003cp\u003eLater this week, a new recipe on the site for cashews with maqaw!\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries from the Litsea cubeba,\u003c\/li\u003e  \u003cli\u003ehand-picked in the wild\u003c\/li\u003e  \u003cli\u003eorigin: Quảng Ngãi, Vietnam\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eMaqaw is used whole, bruised, or ground.\u003c\/li\u003e  \u003cli\u003eThe taste can be dominant (citrus-slightly bitter), adjust the dosage accordingly.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your pheasantspepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJanuary 2028 (01-2028)\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know what maqaw tastes like?\u003c\/b\u003e\u003c\/p\u003e  \u003cdiv\u003eTry a test tube. The tube contains enough maqaw to fathom the taste essence.\u003c\/div\u003e  \u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e  \u003cdiv\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003c\/div\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **600419","offer_id":43625055650034,"sku":"S126.1010-0030","price":5.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **600419","offer_id":43625055518962,"sku":"S126.1001-0030","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **600419","offer_id":43625055551730,"sku":"S126.1001-0045","price":5.35,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **600419","offer_id":47028896530762,"sku":"S126.1001-0060","price":6.7,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **600419","offer_id":43625055584498,"sku":"S126.1003-0150","price":16.55,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (transparent) - batch no. **600419","offer_id":43625055617266,"sku":"S126.1005-0300","price":32.8,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - - batch no. **600419","offer_id":43625055682802,"sku":"S126.1010-G030","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/maqaw-bowl-wild-products.png?v=1664990930"},{"product_id":"paradijsgraan","title":"Paradise grain","description":"\u003cp\u003e\u003cb\u003eGrain of paradise is a sharp peppersoort, beloved in West African and Surinamese cuisine. The small seeds are found in a seed pod, embedded in a jelly-like fluid that hardens after drying.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eWe supply grains of paradise as seed pods – for you to hull yourself – and in hulled form, the so-called grains (seeds).\u003c\/p\u003e  \u003cp\u003eThis (pseudo)pepper from Cameroon (sometimes we source our grains of paradise from Ghana) is a member of the ginger family (Zingiberaceae), and is also known by names such as Guinea pepper and malaguetta-pepperIt has been an important herb in West African and Surinamese cuisine for centuries.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eLike all gingers, the plant grows in a warm, humid environment and prefers some shade. The rhizome grows just below the surface of the ground. The plant reaches a height of about 2 meters and has elongated, pointed leaves, like bamboo. Trumpet-like flowers form close to the ground; they appear to emerge directly from the soil but are supported by stalks. They are 15 cm long and light purple, and soon fall off to make way for large reddish-brown 'pods' (10 cm). These contain reddish-brown seeds in a jelly-like fluid, the grains of paradise. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt takes three years for sown plants to yield a usable harvest. From then on, harvesting can take place for four consecutive years. The pods are picked when ripe. A modest portion is sold fresh in West Africa, while the lion's share is laid out in the sun to dry. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUnique. It is not always possible to obtain this, but the grain of paradise we are currently supplying is not cultivated but sourced from wild harvesting!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise taste stronger and are sharper than regular grains. pepper by the ketone paradol, an antioxidant found exclusively in this peppers occurs, and in ginger.. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise are closely related to other African grains. pepperplants, Aframomum danielli, whose seeds are called mbongo or alligator pepper, and the very rare Aframomum angustifolium, the Madagascar cardamom. Grains of paradise are rarely sold unhulled; as a rule, only the loose seeds are available, including from us.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise are a spice scented of forest and wet wood. It tastes sharp at first, followed by pleasant citrus notes and Notes of cinnamon, clove, and cardamom (a distant relative) come to the fore. The aftertaste is pleasant. Some of the essential oils determining the taste and aroma in grains of paradise are:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003e[6]-paradol, the dominant pungent substance, is also found in ginger,\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e[6]-gingerol, better known as the sharpness of ginger, converted upon drying into [6]-shoagol, twice as sharp as gingerol\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-caryophyllene, sweet, spicy and woody\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-myrcene, spicy aroma, with notes of fruit (mango, grape, peach) and mint,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-caryophyllene (humulene), hops, as in beer and cannabis\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ed-limonene, responsible for the citrus aromas,\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cdiv\u003e  \u003cb\u003eUsage\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e  \u003c\/div\u003e  \u003cp\u003eTo reach the grains, must the skirt of the seed capsule be removed and the kernel of the fruit be flattened. This must be done carefully, as it is important to keep the seeds as intact as possible so that they can be separated from the rest of the contents of the capsule.\u003c\/p\u003e  \u003cp\u003eThe grains are just like pepperground grainsA good ras el hanout contains grains of paradise, which is called 'gouza sahraouia' in Morocco. In many versions of ras el hanout, it is nowadays made by Asian cubeb pepper replace, or black pepperGrains of paradise are making a comeback, not only in African cuisines, but also in beers, spirits, and European cuisine.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise are delicious with lamb dishes, courgette, potatoes, and aubergine.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% fruit of the Aframomum meleguetta (unpeeled)\u003c\/li\u003e  \u003cli\u003eorigin: Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 or 75 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003etimes the pepper at the last moment to make the most of the scent\u003c\/li\u003e  \u003cli\u003esave the pepper in a dark, dry and cool place\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore your grains of paradise in a closed package.\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eNovember 2027 (11-2027)\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know what grains of paradise taste like?\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cdiv\u003eCould you also try a test tube with grains of paradise (grains)? The tube contains enough grains of paradise to grasp the essence of the taste.\u003c\/div\u003e  \u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e  \u003cdiv\u003e  \u003cp\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003c\/div\u003e","brand":"depeperwinkel","offers":[{"title":"60 grams - glass jar - batch no. **333","offer_id":43625057943794,"sku":"F023.1010-0060","price":9.3,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **333","offer_id":43625057779954,"sku":"F023.1001-0030","price":5.25,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **333","offer_id":43625057812722,"sku":"F023.1001-0045","price":7.1,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **333","offer_id":43625057845490,"sku":"F023.1001-0060","price":8.95,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **333","offer_id":48773501714762,"sku":"F023.1010-0075","price":10.6,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **333","offer_id":43625057878258,"sku":"F023.1003-0250","price":32.4,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **333","offer_id":43625057911026,"sku":"F023.1005-0500","price":60.15,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **333","offer_id":43625057976562,"sku":"F023.1010-G075","price":10.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/paradijsgraan-txt-wildpluk-products.png?v=1664344795"},{"product_id":"mbongo-graan","title":"Mbongo (grain)","description":"\u003cp\u003e\u003cb\u003eMbongô (mbongo), also known as alligator, comes from West Africa. pepper is named after its appearance. The dried seed pod contains a 'scaly' palette of small seeds, reminiscent of grains of paradise, encased in fragile, hardened jelly. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe mbongô grows on a two-meter-tall shrub of the ginger genus, which, like many ginger relatives, has rhizomes. Just above the ground, it forms trumpet-shaped, green flowers that appear to emerge directly from the ground. They soon fall off to make way for 10 cm fruits.\u003c\/p\u003e  \u003cp\u003eThese are seed pods filled with dozens of seeds in a jelly-like fluid. After drying, the seeds can be freed from their capsules. This is done exclusively by hand. The seeds are approximately 3 mm in size, glossy, and deep brown. Curiously, they have little to no scent, but their fragrance is all the more pronounced after they have been ground.\u003c\/p\u003e  \u003cp\u003eOur Mbongô originates from Cameroon, where the spice is used in many famous dishes, such as Mbongô tchòbi, fish in black sauce. The spice is also used in other West African countries, especially in pepperssquirt.\u003c\/p\u003e  \u003cp\u003eRelated spices are grains of paradise (Aframomum melegueta) and Madagascar cardamom (Aframomum angustifolium). The former is fairly common, the latter very rare.\u003c\/p\u003e  \u003cp\u003eMbongô is one of the four local peppers in the famous Nigerian peppersoep nwo-nwo, together with Ashantipepper (uziza), selim pepper (uda ewentia) and calabash nutmeg (ehuru).\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe seeds have a delicious, almost overwhelming fresh scent of lemongrass. (lemongrass), which remains hidden until the seeds are ground. They are quite pepperig, like grains of paradise. In terms of composition, the essential oil in mbongô resembles in many respects similar to cardamom, and also to ginger. Some of the essential oils determining the taste and scent in mbongô are:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003ecitronellol, the scent of lemongrass\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eafromodial, the unsaturated dialdehyde that causes sharpness,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e1,8-cineol, eucalyptol, the refreshing taste of mint\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-terpineol, sweet floral scent like lilac.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-myrcene, spicy aroma, with notes of fruit (mango, grape, peach) and mint,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-caryophyllene (humulene), hops, as in beer and cannabis\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ed-limonene, citrus, orange flavour\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eYou can literally use Mbongô in any dish, even in boiled rice or pasta, but preferably in a palette of West African spices and herbs such as with calabash nutmeg and ashanti.pepper, grain of paradise, selim pepper, cubebpepper, ginger, garlic nut, and African mint. Each one a flavouring from fascinating West African gastronomy.\u003c\/p\u003e  \u003cp\u003eGrind – or mortar – the seeds shortly before use, after first having roasted them briefly.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% seeds of Aframomum danielli\u003c\/li\u003e  \u003cli\u003eorigin: Central Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 or 75 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003etimes the pepper at the last moment to make the most of the aroma—preferably roast briefly first\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your mbongo pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJune 2027 (06-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"60 grams - glass jar - batch no. **281","offer_id":43625058664690,"sku":"F021.1010-0060","price":8.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **281","offer_id":43625058500850,"sku":"F021.1001-0030","price":4.9,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **281","offer_id":43625058533618,"sku":"F021.1001-0045","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up pouch (transparent) - batch no. **281","offer_id":43625058566386,"sku":"F021.1001-0060","price":8.35,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **281","offer_id":47999299649866,"sku":"F021.1010-0075","price":9.95,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **281","offer_id":43625058599154,"sku":"F021.1003-0250","price":30.25,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **281","offer_id":43625058631922,"sku":"F021.1005-0500","price":56.15,"currency_code":"EUR","in_stock":true},{"title":"Glass jar in gift box - 60 grams - batch no. **281","offer_id":43625058697458,"sku":"F021.1010-G060","price":9.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/mbongo-grain-txt-wildpluk-products.png?v=1664878709"},{"product_id":"rode-sansho-peper","title":"Red Sansho pepper","description":"\u003cp\u003e\u003cb\u003eOur sanshō or sansho pepper The one from Wakayama is undeniably one of the better sanshōs. In this case, the ripe, red berry. To allow the subtle mint and citrus flavors to come into their own, the slightly bitter, oil-rich seeds have been removed.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAwaiting the autumn 2026 harvest. Since 2024, the price of sansho has risen enormously, the number of suppliers of Sansho from Japanese soil has shrunk considerably, the supply is limited. Consumer prices of converted €1,500 and higher (!) per kilogram are no longer an exception. The purchase price has risen by another 40% over the past six months. We have therefore put the sale of sansho on hold for 2024 and 2025, pending a larger supply and more acceptable prices. We are sorry.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe sanshō or Japanese pepper is related to the Chinese Szechuanpepper and the Nepalese timur, but unlike these two siblings from the Yellowwood genus (Zanthoxylum), the leaves, flowers, and shoots of the sanshō tree are also eaten. Sanshō, incidentally, means mountain.pepper.\u003c\/p\u003e  \u003cp\u003eSanshō-pepper It is suspected that it has been used as a spice for thousands of years, as there is no conclusive evidence for this. During the Nara period in the 8th century, it was called naruhajika and used as a medicine for the treatment of diarrhea. It would continue to be used primarily as a medicine for a long time. Only in the Kamakura period (1185 to 1333 AD) was it reportedly used again as a spice by the samurai during hunting. Unagi, a dish of freshwater eel with sanshō, dates from that time.pepper.\u003c\/p\u003e  \u003cp\u003eIt is now a prominent spice, even one of the few spices in Japanese cuisine. The unripe green berries are called sanshō-no-mi. These are sharper and more aromatic than the red sansho. The first green sanshōs appear on the market from May, the red ones in October. The fruit consists of the edible husk and a rather bitter seed.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOne of the first preparations ever described using sanshō is in the Okusa cookbook from the 15th century: an eel dish. Since then, eel in Japan has always been prepared with sanshō or, in extreme cases, with shichimi tōgarashi (seven-spice powder), which contains, alongside chilipepper also sansh\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eO\u003c\/span\u003e sit.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Japan, people eat the berries (fresh and dried), the leaves, and the young shoots. This is not the case in most other Asian countries. The unripe green berries are very popular due to their flavor profile and tartness. Although the red berries are more expensive, they are not appreciated by many as much as the green ones, which are called sanshō-no-mi, due to their more pronounced citrus flavor.\u003c\/p\u003e  \u003cp\u003eIn Japanese cuisine, spices are generally used hardly at all. Sanshō is used almost always. When a Japanese person 'our' black pepper used, he is very selective about that. Almost all black pepper in Japanese cuisine originates from Sarawak, the Malaysian part of Borneo.\u003c\/p\u003e  \u003cp\u003eOur sanshōpepper is cultivated, and comes from Wakayama, the beating sanshō heart of Japan since the late 19th century. They are grown by the fourth generation of the Kaneichi family business, founded in 1880 by Yamamoto Katsunosuke. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and so for sanshō too, the tingling you experience on the tip of your tongue is caused by a substance in the pepper which is called sanshool, named after the Japanese spice. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α hydroxy sanshool and β-hydroxy sanshool. γ sanshool and α hydroxy sanshool are primarily responsible for the numbing effect.The amount of α-hydroxy-sanshool in the berries can amount to well over 50‰ of the dry weight, while γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eRipe berries are less sharp but more aromatic than the unripe one.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSanshō is a relative of citrus, which you experience in The aroma, which is a blend of grapefruit, lemon, lemongrass, and rosewood. In between, you taste and smell—very lightly—mint. Characteristic of all Zanthoxylumpeppers, and so for sanshō too, the tingling you experience on the tip of your tongue is caused by a substance in the pepper which is called sanshool, named after the Japanese spice.\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elimonene, the scent of lemon peel,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ecitral, the scent of grapefruit,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeraniol, rose scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeranyl acetate, lavender scent.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, pine resin, and\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elinalol, responsible for the scents of rosewood and coriander\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eA ripe berry contains significantly more linalol, geraniol, and geranyl acetate than a green berry. The aromas develop during ripening, \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSanshō pepper Combines excellently with citrus (kaffir lime leaf, yuzu, or lemongrass), coconut, coriander and curry leaves, miso, and soy sauce.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBesides dishes with freshwater eel—don't forget how severely the eel stock is under pressure—sansho is delicious with white and red meat, duck, fish and shellfish, squid, and desserts, especially chocolate desserts. Sanshō is an important ingredient in Shichimi togarashi, Japan's 7-spice seasoning, and is used in Japanese noodle and miso dishes.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003efruit of Zanthoxylum piperitum\u003c\/li\u003e  \u003cli\u003emaximum 5% seed\u003c\/li\u003e  \u003cli\u003eorigin: Wakayama, Japan\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass, stand-up pouch and test tube\u003c\/li\u003e  \u003cli\u003eGlass jar contains 30 grams\u003c\/li\u003e  \u003cli\u003estand-up pouches with a capacity of up to 30 to 300 grams\u003c\/li\u003e  \u003cli\u003eavailable in a 10 ml test tube\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section. \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esanshō pepper is the Szechuan pepper for refined cuisine, and suitable for use both hot and cold\u003c\/li\u003e  \u003cli\u003eUse sanshō in moderation\u003c\/li\u003e  \u003cli\u003eGive the sanshō berries time to absorb moisture so that the flavor can develop optimally.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003e- - - \u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"Default Title","offer_id":43625062498546,"sku":"F028.1010-0030","price":12.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/sansho-rood-thickbox.png?v=1662790956"},{"product_id":"sanshopoeder-sansho-no-kona","title":"Sansho powder - Sanshō no kona","description":"\u003cp\u003e\u003cb\u003eThis finely ground, light green sanshō or sansho pepper - sanshō-no-kona or 七味唐辛子 - is of superior quality. It is ground in the authentic way using a millstone at the Kaneichi family business.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAwaiting harvest autumn 2026. Since 2024, the price of sansho has risen enormously, the number of suppliers of Sansho from Japanese soil has shrunk considerably, the supply is limited. Consumer prices of converted €1,800 and higher (!) per kilogram is no longer an exception for stone-ground sansho. The purchase price has risen by another 40% over the past six months. We have therefore put the sale of sansho on hold for 2024 and 2025, pending a larger supply and more acceptable prices. We are sorry.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eKaneichi produces and processes sanshō, the Japanese, since the end of the nineteenth century pepperGrinding is traditionally done in successive passes, from coarse to (very) fine.\u003c\/p\u003e  \u003cp\u003eSanshō is related to the Chinese Szechuanpepper and the Nepalese timur, but unlike these two siblings from the Yellowwood genus (Zanthoxylum), the leaves, flowers, and shoots of the sanshō tree are also eaten. Sanshō, incidentally, means mountain.pepper.\u003c\/p\u003e  \u003cp\u003eSanshō-pepper It is suspected that it has been used as a spice for thousands of years, although there is no conclusive evidence for this. During the Nara period in the 8th century, it was called naruhajika and used as a medicine for the treatment of diarrhea. It would continue to be used primarily as a medicine for a long time. Only in the Kamakura period (1185 to 1333 AD) was it reportedly used again as a spice by the samurai during hunting. Unagi, a dish of freshwater eel with sanshō, dates from that time.pepper.\u003c\/p\u003e  \u003cp\u003eIt is now a prominent spice, even one of the few spices in Japanese cuisine. The unripe green berries are called sanshō-no-mi. These are sharper and more aromatic than the red sansho. The first green sanshōs appear on the market from May, the red ones in October. Sansho powder is therefore made during the summer months. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOne of the first preparations ever described using sanshō is in the Okusa cookbook from the 15th century: an eel dish sprinkled with very finely ground sanshō. Since then, eel in Japan has always been prepared with sanshō, or in extreme cases with shichimi tōgarashi (seven-spice powder). \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOur sanshōpepper is cultivated – not wild – and comes from Wakayama, the beating sanshō heart of Japan since the late 19th century. They are grown by the fourth generation of the Kaneichi family business, founded in 1880 by Yamamoto Katsunosuke, is considered the best 'house'. The seeds are removed before grinding, hence the beautiful green color.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and so for sanshō too, the tingling you experience on the tip of your tongue is caused by a substance in the pepper which is called sanshool, named after the Japanese spice. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the numbing effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbing sensation, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies.Hydroxy-α-sanshol in particular is said to cause the tingling, and there are certain parallels with the sharp sensation of capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSanshō is a member of the citrus family, which you experience in a fragrance that is a blend of grapefruit, lemon, lemongrass, and rosewood. Interspersed throughout, you taste and smell—very lightly—mint. Characteristic of all Zanthoxylumpeppers, and so for sanshō too, the tingling you experience on the tip of your tongue is caused by a substance in the pepper which is called sanshool, named after the Japanese spice.\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elimonene, the scent of lemon peel,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ecitral, the scent of grapefruit,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeraniol, rose scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeranyl acetate, lavender scent.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, pine resin, and\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elinalol, responsible for the scents of rosewood and coriander\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eA ripe berry contains significantly more linalol, geraniol, and geranyl acetate than a green berry. The aromas develop during ripening, \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGround sanshō pepper It pairs excellently with citrus (kaffir lime leaf, yuzu, or lemongrass), chocolate (dessert), mango, and strawberry. Be sure to try it with fish tartare, squid, eel (unagi) of course, and shellfish (scallops), but also with yakitori (grilled chicken), beef tartare, and carpaccio. Do you make your own mayonnaise? Try adding some sansho powder. It makes it even richer. Delicious with smoked dishes, from sausages to salmon (danobe), with fried chicken, and as a dip for (raw) vegetables. If you don't make your own mayonnaise, try the Japanese Kewpie instead.\u003c\/p\u003e  \u003cp\u003eMixed with salt, sanshō no kona is also an excellent seasoning for tempura. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% unripe fruit of Zanthoxylum piperitum (sanshō)\u003c\/li\u003e  \u003cli\u003ecut m.b.v.  millstone\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Wakayama, Japan \u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment - subject to change - \u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass and stand-up pouch\u003c\/li\u003e  \u003cli\u003eGlass jar contains 60 grams\u003c\/li\u003e  \u003cli\u003estand-up pouches with a capacity of up to 15 to 150 grams\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003cli\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eSanshō powder is a product for fine dining, suitable for use both hot and cold in savory and sweet dishes.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eDefinitely do not cook the powder along with the powder, as it loses its wonderful flavor.\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your sansho powder in a closed container\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJune \u003c\/strong\u003e\u003cb\u003e2024\u003c\/b\u003e (06\/24)\u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cstrong\u003eStock item\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eDue to severe supply problems, our stock is (virtually) depleted. We are currently awaiting positive news from Japan. If you would like to be kept informed, please let us know. s.v.p.  know.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"Default Title","offer_id":43625062695154,"sku":"F029.2001-0015","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/sansho-poeder-bowl-notext-thickbox_def_20sq_20800.png?v=1662790980"},{"product_id":"paradijsgraan-peulen","title":"Grain of Paradise (pods)","description":"\u003cp\u003e\u003cb\u003eGrain of paradise is a sharp peppersoort, beloved in West African and Surinamese cuisine. The small seeds are located in a seed pod embedded in a jelly-like fluid. The jelly is completely absent after drying. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThis unique Grains of paradise are back!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eWe supply grains of paradise in hulled form and as a pod – for you to hull yourself. This unhulled fruit keeps the fine seeds super fresh. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis (pseudo)pepper from Ghana is a member of the ginger family (Zingiberaceae), and is also known by names such as Guinea pepper and maleguetta-pepperIt has been an important herb in West African and Surinamese cuisine for centuries.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eLike all gingers, the plant grows in a warm, humid environment and prefers some shade. The rhizome grows just below the surface of the ground. The plant reaches a height of about 2 meters and has elongated, pointed leaves, like bamboo. Trumpet-like flowers form close to the ground; they appear to emerge directly from the soil but are supported by stalks. They are 15 cm long and light purple, and soon fall off to make way for large reddish-brown pods (10 cm). These contain reddish-brown seeds in a jelly-like fluid, the grains of paradise. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt takes three years for sown plants to yield a usable harvest. From then on, harvesting can take place for four consecutive years. The pods are picked when ripe. Only a modest portion is sold fresh; the lion's share is laid out in the sun to dry. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise taste stronger and are sharper than regular grains. pepper by the ketone paradol, an antioxidant found exclusively in this peppers occurs, and in ginger.. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise are closely related to other African grains. pepperplants, such as Aframomum danielli, whose seeds are called mbongo herb or alligator pepper, and the very rare Aframomum angustifolium, the Madagascar cardamom. Grains of paradise are rarely sold unhulled – though they are with us! – as a rule, only the loose seeds are available.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrain of paradise is a spice scented of forest and wet wood. It tastes sharp at first, followed by pleasant citrus notes and notes of cinnamon, clove and \u003cb\u003ecardamom\u003c\/b\u003e (a distant relative) comes to the fore. The aftertaste is pleasant. Some of the essential oils determining the taste and smell in grains of paradise are:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003e[6]-paradol, the dominant pungent substance, is also found in ginger,\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e[6]-gingerol, better known as the sharpness of ginger, converted upon drying into [6]-shoagol, twice as sharp as gingerol\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-caryophyllene, sweet, spicy and woody\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-myrcene, spicy aroma, with notes of fruit (mango, grape, peach) and mint,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-caryophyllene (humulene), hops, as in beer and cannabis\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ed-limonene, responsible for the citrus aromas,\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cdiv\u003e  \u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e  \u003c\/div\u003e  \u003cp\u003eAfter opening the seed pod, the grains become just like peppergrains - in the pepper grinder or in a mortar - ground. A good ras el hanout contains grains of paradise, which is called 'gouza sahraouia' in Morocco. In many versions of ras el hanout, it is nowadays made by cubeb pepper replace, or black pepperGrains of paradise are making a comeback, not only in African cuisines, but also in beers, spirits, and European cuisine.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGrains of paradise are delicious with lamb dishes, courgette, potatoes, and aubergine.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% fruit of the Aframomum meleguetta (unpeeled)\u003c\/li\u003e  \u003cli\u003eorigin: Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003etimes the pepper at the last moment to make the most of the scent\u003c\/li\u003e  \u003cli\u003esave the pepper in a dark, dry and cool place\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore your grains of paradise in a closed package.\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eFebruary 2027 (02-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know what grains of paradise taste like?\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cdiv\u003eCould you also try a test tube with grains of paradise (grains)? The tube contains enough grains of paradise to grasp the essence of the taste.\u003c\/div\u003e  \u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e  \u003cdiv\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003c\/div\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **289","offer_id":43625062957298,"sku":"F031.1010-0045","price":8.5,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **289","offer_id":43625062826226,"sku":"F031.1001-0030","price":6.05,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **289","offer_id":43625062858994,"sku":"F031.1001-0045","price":8.15,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **289","offer_id":43625062891762,"sku":"F031.1001-0060","price":10.3,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **289","offer_id":43625062924530,"sku":"F031.1002-0150","price":23.05,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **289","offer_id":43625062793458,"sku":"F031.1005-0300","price":45.6,"currency_code":"EUR","in_stock":true},{"title":"Glass jar in gift box - 45 grams - batch no. **289","offer_id":43625062990066,"sku":"F031.1010-G045","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/paradijsgraan-peulen-thickbox.png?v=1713780280"},{"product_id":"ma-khaen-bergpeper-1","title":"Ma khaen - Laotian mountainpepper","description":"\u003cp\u003e\u003cb\u003eThis mountainpepper, which is called ma khaen in Laos, grows in the wild in the mountainous \u003cmeta charset=\"utf-8\"\u003e  \u003cspan data-mce-fragment=\"1\"\u003eLuang Prabang, in the \u003c\/span\u003enorthern Laos. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUnfortunately, no longer available. The North Vietnamese mountain is in stock, however.pepper Mac khen, as the name suggests, same plant, same berry, just a different region.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe pepper It is primarily collected by women and is an important source of income. In the Luang Prabang region, ma khaen is the fifth most important non-timber forest product according to FAO data. For a long time, the shrubs were cut down in their entirety to harvest the berries; nowadays, harvesting takes place sustainably, without deforestation.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003eThis mountainpepper is the berry of a Szechuan found exclusively in the wildpepper, or actually peppersThe berry actually comes from the Zanthoxylum rhetsa or the Zanthoxylum limonella. It is famous for its flavor profile, not so much for its sharpness, as you would expect from a Szechuan.pepper would expect.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eHe has a gently tingling sharpness and the unmistakable citrus flavor (mandarin) that becomes stronger and sweeter when the pepper is heated. The tree to which this pepper grows, is the Indian mountainpepper or in Indian, triphal, which grows naturally in an area called the Indamalaya, the ecozone that extends from India to the Indonesian island of Sulawesi, including Vietnam. The tree grows there up to an altitude of 1,500 meters in humid, dense forests.\u003c\/p\u003e  \u003cp\u003eThe berry is quite small, just like the andaliman berry, and, like the andaliman, is harvested by hand. No easy task, as the branches of the Zanthoxylum have vicious thorns. The berries grow in smaller clusters that, when dried, appear as 'mini-star anise'. Each berry contains a single seed. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for the Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the narcotic effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somato-sensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness from capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berries have a complex aroma, in which you tastes of mandarin peel and tea, but also anise and menthol, and the sweet notes of angelica. The scent is related to that of black pepper due to the high content of sabinene, which is higher in the dried berry than in the fresh one.This is the flavor profile:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eD-limonene (dipentene), sweet citrus flavor, occurring in modest amounts in nutmeg, mace, and cardamom,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-phellandrene, pleasant mint and citrus flavor, also found in allspice,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esabinene, responsible for the woody, camphor-like flavor of black pepper\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ecarvotan acetone, likewise minty, as in angelica.\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003edihydrocarbon as in black pepper and black tea, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ethe bitter terpinol, - occurring especially in the seeds - as in cranberries.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThis pepper It is therefore delicious in combination with the aforementioned spices, and in general with products that pair well with citrus, such as shellfish, white fish, salmon, white butter sauces, veal, pork, and duck. It can be eaten raw and added at the last moment, and is delicious in vegetable salads, desserts, or with fruit.\u003c\/p\u003e  \u003cp\u003eIn India, people prefer to pepper which triphal (Marathi) or triphala (Gujarati) is called to be used 'pure', that is to say not in combination with other spices. Triphal is used there mainly in fish dishes, just as in Vietnam, where the mountainpepper eat with grilled fish, with grilled or dried meat, and with smoked buffalo meat. Sometimes meat is rubbed with ground berg.pepper to extend the shelf life of the meat.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eRoast the whole berries. Crush the berries to release the seeds. It is best to use a mortar and pestle for these, while the seed husks are best ground. The same applies to the whole berries (with seeds), provided they were roasted until crisp beforehand.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum rhetsa\u003c\/li\u003e  \u003cli\u003eorigin: Luang Prabang, Laos\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section. \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ema khaen is a versatile Szechuanpepper, used both raw and roasted.\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003e- - -\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eDo you want to know how Ma khaen smaakt ?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003cbr\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003cp\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **194","offer_id":43625063547122,"sku":"F042.1010-0030","price":6.5,"currency_code":"EUR","in_stock":false},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **194","offer_id":43625063416050,"sku":"F042.1001-0030","price":6.15,"currency_code":"EUR","in_stock":false},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **194","offer_id":43625063448818,"sku":"F042.1001-0030","price":8.3,"currency_code":"EUR","in_stock":false},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **194","offer_id":43625063481586,"sku":"F042.1003-0150","price":23.4,"currency_code":"EUR","in_stock":false},{"title":"Glass jar (30 grams) in gift box - batch no. **194","offer_id":43625063579890,"sku":"F042.1010-G030","price":7.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/ma-khaen-txt-wildpluk-products_12bb1d62-1b20-4011-acb6-4043cdd345dc.png?v=1665576615"},{"product_id":"groene-szechuanpeper-qing-hua-jiao","title":"Green Szechuanpepper Qīng huā jiāo","description":"\u003c!--Shesuan--\u003e  \u003cp\u003e\u003cb\u003eThis green huā jiāo, fully Qīng huā jiāo, is a special Szechuan pepperIt is characterized by a fresh lemon aroma, which pairs well with fish, chicken, and vegetables. It is primarily used in hotpot and noodle dishes. \u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eThe new harvest is in!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThis Szechuanpepper is the dried, unripe berry of Zanthoxylum bungeanum, one of the many species of toothache tree, called prickly ash in English because of the enormous thorns on the trunk and branches. The pepper becomes Szechuanpepper Named after the region where it grows naturally, Szechuan, the home of one of the ten classic Chinese cuisines. The berry is larger than that of Zanthoxylum piperatum.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Zanthoxylum is a plant that can grow into a large tree whose bark is covered with coarse, sometimes woody spines. As a result, the bark appears covered with a row of 'teeth', hence perhaps the Dutch name 'kiespijnboom' (toothache tree). In traditional Chinese medicine, the peppers and the root—not surprisingly given the appearance of the tree—used to combat toothache. \u003c\/p\u003e  \u003cp\u003eThe greencurrant is picked early in the autumn, well before the berries burst open and the rather bitter seeds are released. The berries are traditionally sun-dried. The better quality Szechuanpepper - like this one - contains no or hardly any seeds and no or hardly any stems, and is conditioned air-dried (air-dried -AD).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThere is a distinct taste difference between the larger berry of Zanthoxylum bungeanum and the average smaller berry of Zanthoxylum piperitum, which makes the former very popular among Asian chefs. In the Chinese consumer market, but also in other Asian countries (and Europe), the small and often darker berry is the most sought after, partly due to the generally lower price. The 'old guard' in China also sticks to the taste of this widely available Szechuan.pepper, but with a preference for the unripe, green ones.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylumpeppers, and therefore also for this Szechuanpepper is the tingling you experience on the tip of your tongue caused by a substance in the pepper which is called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the narcotic effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eSzechuan is known as the sharpest Zanthoxylumpepper. In doing so, the Indonesian andaliman – a fairly rare species – is conveniently forgotten, because this 'Batakpepper' is also quite sharp. By the way, ripe berries are sharper than unripe ones.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbing sensation, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is thought to cause the tingling, and there are certain parallels with the sensation of sharpness caused by capsaicin, the pungent substance in chili.pepper, but also with menthol and mustard oil.\u003cbr\u003e  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Szechuan berry contains 83 volatile oils, of which the flavor-determining ones are:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003elimonene, the scent of lemon peel,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003elinalol, responsible for the scents of rosewood and lavender\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003e\u003cem\u003egeraniol, rose scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003egeranyl acetate, lavender scent.\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-pinene, pine resin, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003e1.8 cineole or eucalyptol, camphoraceous\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eA ripe berry contains significantly more linalol, geraniol, and geranyl acetate—the rose components—than a green berry.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSzechuanpepper Pairs excellently with citrus (kaffir lime leaves), lemongrass, coconut, coriander leaves, curry leaves, exotic fruit, poultry, crustaceans, and shellfish.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSzechuanpepper occupies a prominent place in classic and modern Szechuan cuisine. It is used in virtually every dish, whole or crushed, roasted and\/or ground. In Szechuan cuisine, it is very common to use the Szechuanpepper to roast them before grinding them. The roasting is intended to 'play' with the aromas.\u003c\/p\u003e  \u003cp\u003eSomething peculiar is occurring at Szechuan. pepper.\u003c\/p\u003e  \u003cp\u003eThe preparation temperature determines the flavor profile of Szechuan.pepper. To bring out the aromas of 1,8-cineol (mint and sweet), linalool (floral and lavender), 2-phenylethanol (honey, spices, rose, and lilac), 4-methylacetophenone (bitter almond), and transcarveol (caraway), a temperature above 70 degrees is required. At low temperatures (below 40 degrees), aromas such as myrcene (balsamic), limonene (citric), and hexanal (grassy) will predominate. The same spice, a different taste effect.  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSzechuanpepper is one of the ingredients of five-spice powder (wǔxiāng fěn). Not in our assortment.\u003c\/p\u003e  \u003cp\u003eFor those not familiar with Szechuanpepper is known, it is advisable to start with caution, and the pepper not edible raw, unlike the Nepalese timur and the Vietnamese and Laotian mountainpeppers for example, which can safely be eaten raw.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum bungeanum - opening rate 90% (seed poor)\u003c\/li\u003e  \u003cli\u003eorigin: Hunan\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eqīng huā jiāo is the Szechuanpepper especially in wok dishes and hot pots\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003euse this Szechuanpepper sparingly, and choose for yourself whether to use the berries whole or ground.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eAllow the berries to absorb plenty of moisture so that the flavor and sharpness are optimally utilized, and play with the heat (see above).\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your Szechuanpepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch HU570388 - best before \u003cb\u003eSeptember 2028 (09-2028)\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eDo you want to know how this Does Szechuan taste good?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **570388","offer_id":43625064104178,"sku":"F032.1010-0030","price":6.0,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **570388","offer_id":43625063973106,"sku":"F032.1001.0030","price":5.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **570388","offer_id":43625064005874,"sku":"F032.1001.0045","price":7.65,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **570388","offer_id":43625064038642,"sku":"F032.1003-0150","price":21.5,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **570388","offer_id":43625064071410,"sku":"F032.1005-0300","price":42.55,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **570388","offer_id":53182959550794,"sku":"F032.1005-1000","price":122.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **570388","offer_id":43625064136946,"sku":"F032.1010-G030","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/szechuan-groen2-bowl-products.png?v=1664983219"},{"product_id":"canola-peper","title":"Canelo pepper (pepe canelo)","description":"\u003cp\u003e\u003cstrong\u003eThis Chilean pepper  with the name Pepe Canelo or simply Canelo is closely related to the Tasmanian mountainpepper, and has similar culinary credentials. \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Tasmanian pepper was formerly classified in the plant genus Drymis, just like the pepe canelo, nowadays to the genus Tasmannia.\u003c\/p\u003e  \u003cp\u003eThe canelo is an evergreen shrub or a cone-shaped tree, depending on the conditions, and is found in Chile and Argentina. In drier areas, it will be a shrub 3 to 5 meters tall, while in the rainy, cold southern regions, it grows as a tree and reaches a height of 25-30 meters.\u003c\/p\u003e  \u003cp\u003eThe leaves, like the bark, are aromatic. They have smooth edges and are often blue-green on the underside. The solitary, stalked flowers are arranged in clusters along the stem. Each ivory-white flower can be up to four centimeters in diameter, with a variable number of petals (four to twenty). The numerous stamens surround four or more free carpels, which develop into blue fleshy berries called pepe canelo. which are likely spread by birds.\u003c\/p\u003e  \u003cp\u003eThe tree is usually planted at places of sacrifice, called rehues. For the Mapuche, the canelo symbolizes the cosmic axis; its roots go deep into the earth towards the underworld. Beneath the roots, all weapons and differences are removed; therefore, only the truth can be spoken under the tree. The branches of the canelo are said to grow from the trunk in four cross-shaped units, thereby symbolizing peace.\u003c\/p\u003e  \u003cp\u003eYou think \u003cstrong\u003e\u003cem\u003eMapuche\u003c\/em\u003e\u003c\/strong\u003e,  That sounds familiar. Certainly, our brand also comes from the Mapuche; in fact, that is their trademark!\u003c\/p\u003e  \u003cp\u003eAll parts of the plant are edible, including the bark and the leaves. The fruit, known as pepe canelo or canelo-pepperis a delicacy. The fruit, a small berry, initially tastes sweet and fruity, reminiscent of cinnamon—hence the name—but after a short time develops a sharpness that, like sanshol, gently numbs. The substance responsible for this is polygodial, a sesquiterpene dialdehyde also present in Tasmannia fruits, and drimenol.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCanelo is rarely used fresh; it is dried to best preserve the aroma. The dried berries are used in both sweet and savory recipes. They pair well with red meat, game, and stews, and combine well with exotic fruits such as pineapple, mango, or papaya, and even with chocolate.\u003c\/p\u003e  \u003cp\u003eJust like with others peppers, is it with the canelo-pepper It is not wise to let this simmer for a long time, as the aromas will evaporate. Add the pepper add at most ten minutes before the end, bruised or finely chopped.\u003c\/p\u003e  \u003cp\u003eIt is wise to be cautious with the dosage, especially when the pepper freshly ground is sprinkled over food.\u003c\/p\u003e  \u003cp\u003eTry adding a few grains to your gin or gin cocktail; preferably let them soak in some gin beforehand.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAmong the fragrant components, you will find many that also come in black. pepper occur, except for the safrole, which provides the unmistakable cinnamon accent to which the plant owes its popular name. In canelo you taste just like in Tasmanian pepper myrtle and nutmeg, but also juniper, with which it combines well.\u003c\/p\u003e  \u003cul\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ealpha-pinene (11%)\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ebeta-pinene (17.4%)\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ebeta-caryophyllene, also occurring in oregano, clove, lavender and hemp, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ebicyclogermacen-D (4.4%), responsible for the wood scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003elimonene (5%), with the characteristic citrus scent, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ealpha-phellandrene (approx. 2%), also known as eucalyptus\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% fruits of the Drymis winteri\u003c\/li\u003e  \u003cli\u003eorigin: Patagonia, Chile\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (30 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the section. gift packaging \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your canelo pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eSeptember 2027 (09-2027)\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eDo you want to know how this canelo pepper tastes good?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eYou can also try a test tube. The tube contains sufficient pepper to fathom the essence of the taste.\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **347","offer_id":49651615072586,"sku":"F031.1010-0030","price":10.2,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **347","offer_id":49651615105354,"sku":"F031.1001-0030","price":9.85,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **347","offer_id":49651615138122,"sku":"F031.1001-0045","price":13.3,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **347","offer_id":49651615170890,"sku":"F031.1001-0060","price":16.75,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **347","offer_id":49651615236426,"sku":"F031.1001-0150","price":37.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/depeperwinkel-canelo-thickbox.png?v=1737906932"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/collections\/xylopia-slideshow-banner.png?v=1666189582","url":"https:\/\/www.depeperwinkel.nl\/en\/collections\/pseudopeppers.oembed?page=2","provider":"depeperwinkel","version":"1.0","type":"link"}