{"title":"samples","description":null,"products":[{"product_id":"cubebpeper-staartpeper","title":"Cubebe Pepper (tail pepper)","description":"\u003cp\u003e\u003cb\u003eThe Indonesian cubeb is called the 'true cubeb' and originates from the island of Java. It is called a tail or stalk pepper because of the 'tail' on the pepper. Cubeb pepper is spicy, with a slightly bitter undertone, and is not as hot as black pepper.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWild Cubeb now available too!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe cubeb pepper occurs naturally in moist tropical forests and mangrove forests. Originally from Java, it is nowadays also cultivated on the island of Sumatra, and outside Indonesia in Sri Lanka, India, Sierra Leone, and Congo, among others.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTraditionally, cubeb pepper has been used in Arab cuisine, which is why it sometimes appears in Ras el Hanout. In the Middle Ages, cubeb pepper was a beloved but exclusive spice in Europe. The use of cubeb in European cuisine came to an end in the 17th century, possibly because the Chinese used it to ward off demons, but more likely due to the strong rise of other \u003ctc\u003epeppers\u003c\/tc\u003e.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe name cubeb is derived from the Javanese kukumus, a word that was already used in Greek in the 4th century as 'kokamon' and shows that trade with the Javanese was conducted early on, as the Piper cuceba was found only there at that time.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried fruits are grey-brown and have a pleasant aroma. They are not very sharp and have a warm aroma in which you can recognize allspice and also nutmeg.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe 'tail' is an unusual outgrowth of the fruit wall (pericarp) that resembles a stalk or twig, but is not one. When the fruits are fully grown but still green and unripe, they are picked tail and all, hence the name tail pepper.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCubeb pepper is a true pepper, but differs clearly from black pepper in terms of taste and heat. The heat is lower anyway, but apart from the camphoraceous \u003ctc\u003epeppers\u003c\/tc\u003ebut you clearly taste nutmeg in cubeb pepper. Moreover, cubeb pepper has a slightly bitter undertone, unlike the \u003ca title=\"ashantipeper\" href=\"ashanti-peper-staartpeper\"\u003eAfrican cubeb pepper or ashanti pepper\u003c\/a\u003e (Piper Guinean).\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. Cubeb is at its best when simmered for a longer period, such as in stews and soups. Cubeb is also used in pepernoten, although for this purpose—just as in other sweet dishes—the less bitter African cubeb is preferred. Cubeb is used in gin, among other things. \u003c\/p\u003e  \u003cp\u003eCubeb, just like black pepper, is used whole, crushed, or ground, including the tails.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peppercorns from the \u003cstrong\u003ePiper cubeba\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Java, Indonesia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in glass (60 grams), stand-up pouch (various weight classes) and test tube (10 ml)\u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s2\"\u003eg\u003c\/span\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **220238\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJune 2027 (06-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWould you like to know how this cubeb pepper tastes?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eYou can also try a test tube. The tube contains enough cubeb to grasp the flavor essence.\u003c\/p\u003e  \u003cp\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **303","offer_id":43625053454578,"sku":"P032.1010-0045","price":4.75,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **303","offer_id":43625053323506,"sku":"P032.1001-0030","price":3.25,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **303","offer_id":43625053356274,"sku":"P032.1001-0045","price":4.4,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **303","offer_id":43625053389042,"sku":"P032.1001-0060","price":5.55,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **303","offer_id":43625053290738,"sku":"P032.1003-0150","price":12.35,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **303","offer_id":43686822084850,"sku":"P032.1005-0300","price":24.5,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **303","offer_id":43625053520114,"sku":"P032.1010-G045","price":5.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/cubeb-bowl-products.png?v=1763987843"},{"product_id":"groene-szechuanpeper-qing-hua-jiao","title":"Green Szechuan pepper Qīng huā jiāo","description":"\u003c!--Shesuan--\u003e  \u003cp\u003e\u003cb\u003eThis green huā jiāo, fully known as Qīng huā jiāo, is a special Szechuan pepper. It is characterized by a fresh lemon aroma, which pairs well with fish, chicken, and vegetables. It is primarily used in hotpot and noodle dishes. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis Szechuan pepper is the dried, unripe berry of Zanthoxylum bungeanum, one of the many species of the toothache tree, called prickly ash in English because of the enormous thorns on the trunk and branches. The pepper is called Szechuan pepper 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 \u003ctc\u003epeppers\u003c\/tc\u003e and the root—not surprisingly given the appearance of the tree—used to combat toothache. \u003c\/p\u003e  \u003cp\u003eThe green berries are picked early in the autumn, well before the berries burst open and the rather bitter seeds are released. The berries are traditionally sun-dried. Better quality Szechuan pepper – like this one – contains no or hardly any seeds and no or hardly any stems, and is air-dried (conditioned -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 variety.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylum\u003ctc\u003epeppers\u003c\/tc\u003eAnd so, for this Szechuan pepper as well, the tingling sensation you experience on the tip of your tongue is caused by a substance in the pepper called sanshool, named after the Japanese sanshō. The spiciness 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\u003eSzechuan is known as the spiciest Zanthoxylum pepper. In doing so, the Indonesian andaliman—a fairly rare variety—is conveniently forgotten, because this 'Batak pepper' is also quite spicy. Incidentally, ripe berries are spicier 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 believed to cause the tingling, and there are certain parallels with the sensation of spiciness from capsaicin, the pungent substance in chili peppers, 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\u003eSzechuan pepper 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\u003eSzechuan pepper holds 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 roast Szechuan pepper before grinding it. The roasting is intended to 'play' with the aromas.\u003c\/p\u003e  \u003cp\u003eYou see, something peculiar happens with 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\u003eSzechuan pepper is one of the ingredients of five-spice powder (wǔxiāng fěn). Not in our assortment.\u003c\/p\u003e  \u003cp\u003eFor those unfamiliar with Szechuan pepper, it is advisable to start with caution and not to eat the pepper raw, unlike the Nepalese timur and the Vietnamese and Laotian varieties. mountain\u003ctc\u003epeppers\u003c\/tc\u003e 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\u003cspan class=\"s1\"\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (30 grams), stand-up pouch (various weight classes) and test tube (10 ml)\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number *HU570388\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e  \u003cspan class=\"s1\"\u003ebest before \u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003eSeptember 2028 (09-2028)\u003c\/b\u003e  \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 Szechuan pepper par excellence in stir-fries and hot pots.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eUse this Szechuan pepper 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 class=\"p1\"\u003e  \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":"kaapse-lange-peper-timiz","title":"Cape long pepper (timiz)","description":"\u003cp\u003e\u003cb\u003eThis Cape long (bush) pepper is a sharp, ripe pepper with a complex flavor. The catkins are much longer than the catkins of the Asian long pepper. \u003ctc\u003epeppers\u003c\/tc\u003e, on average about 10 cm long.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCape long pepper (Piper capense) is a perennial, evergreen climbing plant with broad green leaves. In shrub form, it grows 2 to 4 meters tall. The inflorescence is spike-shaped. During the rainy season, the small flowers become hidden beneath the scales, under which the seeds are also trapped during the winter. They resemble willow catkins.\u003c\/p\u003e  \u003cp\u003eThe catkins contain round to oval seeds with a diameter of 2 mm. They are harvested whole in January, with the stalk attached, and are traded both fresh and dried. \u003cmeta charset=\"utf-8\"\u003e To distinguish this long pepper from the imported Indian long pepper \u003ctc\u003epeppers\u003c\/tc\u003e  (temist or farenji timiz) this native pepper is called abesha timiz, or simply timiz.,\u003c\/p\u003e  \u003cp\u003eThe Cape long pepper grows in a zone from West Africa to Ethiopia, and is also found in South Africa, hence the botanical name Piper capense. In southern Africa, it blooms The plant flowers from August to February and bears fruit from October to June. It can even bloom all year round if sufficient water is available. \u003c\/p\u003e  \u003cp\u003eIn Ethiopia, capense grows alongside the Piper. also the Piper umbellatum, originally from South America \u003ctc\u003epeppers\u003c\/tc\u003eOort. Timiz is very popular in Ethiopia, in contrast to the South American pepper, which is hardly collected, let alone eaten. Incidentally, they are very fond of the Asian long pepper there. \u003ctc\u003epeppers\u003c\/tc\u003e, which are usually sweeter, and are imported in large quantities.\u003c\/p\u003e  \u003cp\u003eMost timiz in Ethiopia comes from the Bonga rainforest. For the farmers in Bonga, it is almost impossible to grow the \u003ctc\u003epeppers\u003c\/tc\u003e to dry in the sun, which does happen elsewhere. Sun drying takes ten to twenty days, depending on the number of hours of sunshine. The quality of sun drying is usually variable, because the conditions are difficult to monitor. . Usually the \u003ctc\u003epeppers\u003c\/tc\u003e therefore, after she to be cleaned, on a bed of wood and bamboo laid, to above to be dried over an open fire. This drying process takes but a few days, and takes place in a more controlled manner. The sun-dried \u003ctc\u003epeppers\u003c\/tc\u003e They are highly prized for their fresher color and more complex aroma, but rare.\u003c\/p\u003e  \u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e  \u003ch4\u003e  \u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e  \u003c\/h4\u003e  \u003cp\u003eThis long pepper is not very hot. The first impression you get of this pepper is that of a smoky, camphor-bitter pepper, a bit like the African cubeb or Ashanti pepper. Gradually, you also taste notes of tobacco and resin. These are the main flavor components:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eα and β\u003cstrong\u003e-\u003c\/strong\u003epine, woody pine scent, like cumin, juniper and hemp,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esabinen, responsible for the woody, camphor-like flavor of black pepper, among others\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003egermacrene D, spicy woody\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003e\u003cem\u003eα-cubeben, camphorous, like cubeb pepper,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-caryophyllene, sweet, spicy and woody\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esafrole, sasafras aroma, also present in cinnamon and nutmeg,\u003cbr\u003e\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003ch4\u003eCulinary use and preparation\u003c\/h4\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDue to its intense flavor, the pepper is rarely used in Ethiopia. in itself, but in the spice blends \u003cstrong\u003eberbere \u003c\/strong\u003eand \u003cstrong\u003emekelesha\u003c\/strong\u003e,  a mixture of timiz, cinnamon, cloves, black pepper, nutmeg, black onion seed and black cardamom. \u003c\/p\u003e  \u003cp\u003eThe simplest way to use long pepper is to cut or break the pepper into pieces and then mortar or grind these pieces, for example in a coffee grinder specifically designed for grinding spices.\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCape long pepper Pairs excellently with lamb, goat, fresh goat cheese (in combination with olive oil and green herbs), duck, game, and generally with dishes in which cinnamon, cloves, and nutmeg (ehuru) are (or can be) used. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peppercorns from the \u003cstrong\u003ePiper Cape \u003c\/strong\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eThe spikelets are attached to the fine, long stalk.\u003c\/li\u003e  \u003cli\u003eorigin: Ethiopia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eA\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eassortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (30 grams), stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number **220283\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebest before \u003cmeta charset=\"utf-8\"\u003e  \u003cstrong\u003eNovember 2027 (11-2027)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eUse long pepper whole or broken. When grinding the pepper, grind it shortly before use, and store any excess in a well-sealed jar.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eWhole or broken pepper comes into its own best in stews, giving the pepper time to integrate.\u003c\/li\u003e  \u003c\/ul\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **221","offer_id":43828308410610,"sku":"P049.1010-0030","price":6.05,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308345074,"sku":"P049.1001-0030","price":5.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308377842,"sku":"P049.1001-0045","price":7.7,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308476146,"sku":"P049.1001-0060","price":9.7,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308508914,"sku":"P049.1003-0150","price":21.7,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **221","offer_id":43828308541682,"sku":"P049.1005-0300","price":42.95,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **221","offer_id":43828308443378,"sku":"P049.1010-G030","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/kaapse-lange-peper-wild-products.png?v=1669217170"},{"product_id":"didim-vredeszaad-zaden","title":"Didim - peace seed (seeds)","description":"\u003cp\u003e\u003cb\u003eDidim or djinndim is an 8-10 cm long cardamom-like pod. This cardamom grows in Cameroon, in the national park. Carup in the damp environment of the Kemo Waterfalls. The irregularly shaped seeds have a remarkable citrus flavor, that of mandarin.\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAlso available unpeeled\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe didim is closely related to grains of paradise and mbongô, both of which we supply. Didim is also a member of the ginger family (Zingiberaceae) and is also known by names such as African jujube, peace seed, or in French, 'graines de la paix'. It has been an important fruit in Bamikele culture for centuries. The Bamikele live primarily in western Cameroon, at some distance from Penja (known for Penja pepper). The Bamikele are said to have migrated westward from Egypt for religious reasons and settled in the Tikar region, subsequently spreading across large parts of western Cameroon.\u003c\/p\u003e  \u003cp\u003eIn the annual Ndop ritual, the didim is indispensable as a symbol of reconciliation. This is where the commonly used name 'seed of peace' comes from, although 'graines de bénédiction' would be more appropriate.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe plant – Aframomum camerounais – grows, like all gingers, 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 and pointed leaves, like bamboo. Trumpet-like flowers form close to the ground; they appear to emerge directly from the soil but stand on stalks. They are 15 cm long and light purple, and soon fall off to make way for large reddish-brown pods. These contain reddish-brown seeds in a jelly-like fluid, which is entirely absent in the dry capsule but is recognizable in the form of membranes.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eDidim is a spice smelling of forest and wet wood. It tastes primarily woody at first – associated with licorice – Afterwards, a pleasant citrus note of mandarin emerges.\u003ci\u003e.\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e  \u003cdiv\u003e  \u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e  \u003c\/div\u003e  \u003cp\u003eThe seeds are eaten raw, ground, or crushed. Didim is delicious with lamb dishes, zucchini, potatoes, and eggplant.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in glass (45 or 60 grams of your choice) and stand-up pouch (various weight classes)\u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s2\"\u003eg\u003c\/span\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **220335\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eNovember 2027 (11-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cul\u003e\u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **285","offer_id":47360210305354,"sku":"S141.1010-0045","price":6.2,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **285","offer_id":47360193528138,"sku":"S141.1001-0045","price":5.85,"currency_code":"EUR","in_stock":true},{"title":"60 grams - glass jar - batch no. **285","offer_id":53141943353674,"sku":null,"price":7.75,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **285","offer_id":47404349391178,"sku":"S141.1002-0060","price":7.4,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **285","offer_id":47360193560906,"sku":"S141.1003-0150","price":16.55,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **285","offer_id":47360210338122,"sku":"S141.G010-0045","price":32.8,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **285","offer_id":51042067185994,"sku":"","price":7.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/aframomum-cam-didim-thickbox_b8940eae-6b6a-4053-92ae-a8c8aa5d765d.png?v=1762154736"},{"product_id":"cubebpeper-staartpeper-wild","title":"Cubeb pepper wild picking","description":"\u003cp\u003e\u003cb\u003eThe Indonesian cubeb is called the 'true cubeb' and originates from the island of Java. It is called a tail or stalk pepper because of the 'tail' on the pepper. Cubeb pepper is spicy, with a slightly bitter undertone, and is not as hot as black pepper.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThis cubeb is wild-harvested, naturally free from pesticides.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe cubeb pepper occurs naturally in humid tropical forests and mangrove forests. Originally from Java, it is nowadays also cultivated on the island of Sumatra, and outside Indonesia in Sri Lanka, India, Sierra Leone, and Congo, among others. This wild, unsprayed cubeb, just like our cultivated cubeb, originates from the island of Java.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTraditionally, cubeb pepper has been used in Arab cuisine, which is why it sometimes appears in Ras el Hanout. In the Middle Ages, cubeb pepper was a beloved but exclusive spice in Europe. The use of cubeb in European cuisine came to an end in the 17th century, possibly because the Chinese used it to ward off demons, but more likely due to the strong rise of other \u003ctc\u003epeppers\u003c\/tc\u003e.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe name cubeb is derived from the Javanese kukumus, a word that was already used in Greek in the 4th century as 'kokamon' and shows that trade with the Javanese was conducted early on, as the Piper cuceba was found only there at that time.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried fruits are grey-brown and have a pleasant aroma. They are not very sharp and have a warm aroma in which you can recognize allspice and also nutmeg.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe 'tail' is an unusual outgrowth of the fruit wall (pericarp) that resembles a stalk or twig, but is not one. When the fruits are fully grown but still green and unripe, they are picked tail and all, hence the name tail pepper.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCubeb pepper is a true pepper, but differs clearly from black pepper in terms of taste and heat. The heat is lower anyway, but apart from the camphoraceous \u003ctc\u003epeppers\u003c\/tc\u003ebut you clearly taste nutmeg in cubeb pepper. Moreover, cubeb pepper has a slightly bitter undertone, unlike the \u003ca href=\"ashanti-peper-staartpeper\" title=\"ashantipeper\"\u003eAfrican cubeb pepper or ashanti pepper\u003c\/a\u003e (Piper Guinean).\u003c\/p\u003e  \u003cp\u003eThis wild cubeb is particularly aromatic.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. Cubeb is at its best when simmered for a longer period, such as in stews and soups. Cubeb is also used in pepernoten, although for this purpose—just as in other sweet dishes—the less bitter African cubeb is preferred. Cubeb is used in gin, among other things. \u003c\/p\u003e  \u003cp\u003eCubeb, just like black pepper, is used whole, crushed, or ground, always including the tails.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peppercorns from Piper cubeba\u003c\/li\u003e  \u003cli\u003eorigin: Java, Indonesia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in glass (45 grams) and stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s2\"\u003eg\u003c\/span\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **220238\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eOctober 2027 (10-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **326","offer_id":49712146415946,"sku":"P033.1010-0045","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146448714,"sku":"P033.1001-0030","price":4.25,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146481482,"sku":"P033.1001-0045","price":5.75,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146514250,"sku":"P033.1001-0060","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146547018,"sku":"P033.1003-0150","price":16.2,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **326","offer_id":49712146579786,"sku":"P033.1005-0300","price":32.0,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **326","offer_id":49712146612554,"sku":"P033.1010-G045","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/cubeb-bowl-products.png?v=1763987843"},{"product_id":"doi-zaden","title":"Doi seed (hạt dổi)","description":"\u003cp\u003e\u003cb\u003eDoi seed, hạt dổi, is a typical Vietnamese spice, the fiery red seed of the \u003cspan\u003eMagnolia balansae, a tulip tree also known as Michelia Tonkinensis, native to southern China and northern Vietnam. The Magnolia is related to two typical spice genera, the Piperaceae and the Lauracea.\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe dổi is a sparsely branched, flowering tree that averages 15-20 meters in height with a crown tens of meters in diameter. The flowers of the \u003cmeta charset=\"utf-8\"\u003edổi stand alone, grow at the ends of the branches, and have white, hairy petals. The plant flowers in March-April. The fruit is a long, compound capsule containing numerous flattened spherical or ovate seeds. The fruit usually ripens from September to November and contains red seeds.\u003c\/p\u003e  \u003cp\u003eYou traditionally find doi-zaad in mountainous provinces such as Lao Cai, Lang Son, Lai Chau, and Ha Giang, where the Tai (Thái) live, including the Black Tai (Thái Đen), the White Tai (Thái Trắng), and the Red Tai (Thái Đỏ).\u003c\/p\u003e  \u003cp\u003eThere are two types of dổi seeds on the market: dổi tẻ and dổi nếp. The seeds of the dổi tẻ are not edible, whereas those of the dổi nếp are. Hạt dổi nếp and mountain pepper Mắc Khén are the most important spices in Thai cuisine, used with smoked buffalo meat, dried beef, sausage, grilled meat, grilled fish, etc. The seeds are lightly roasted before use, just as you would with cumin and coriander seeds. During roasting, the aromas are released, and the seeds swell slightly. Grind the seeds before use in a suitable spice grinder, a \u003ctc\u003epepper grinder\u003c\/tc\u003e That is not.\u003c\/p\u003e  \u003cp\u003eOur dổi seeds come from wild trees in \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLạng Sơn (\u003c\/span\u003eLang son). Not from mature old trees, but from young vegetation. Around October-November, ethnic minority communities often head into the forest to collect fallen dổi seeds for use as spices or for sale.\u003c\/p\u003e  \u003cp\u003eAlthough the taste of the former is the ultimate, these fruits are very rare—they are called black gold for a reason—and are kept by collectors for their own use. Dổi seeds are harvested annually between September and November. The fresh seeds are red and turn black upon drying (enzymatic coloring), and unfortunately do not regain their original fiery red color when they absorb moisture again, as with \u003ca title=\"Tasmaanse peper\" href=\"https:\/\/www.depeperwinkel.nl\/products\/tasmaanse-peper-bushpeper\"\u003eTasmanian pepper\u003c\/a\u003e is indeed the case.\u003c\/p\u003e  \u003cfigure\u003e\u003c\/figure\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eHạt dổi It has a powerful scent and flavor, not so easy to define, with an initially rather bitter undertone, transitioning into the sharpness of spathulenol, a sesquiterpene also found in sage and mugwort. You can also taste the aromas of black pepper and siltimur, closely related spices. With mountain pepper, you get a blend with a fresher, more citrusy aroma, and an interesting sharpness in two dimensions.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berries are roasted before use. Traditionally, this is done by holding them in glowing charcoal for a short time, but (dry) roasting in a pan on the stove is of course also possible. Do not heat them for too long, otherwise they will become bitter. Use no more than a few berries in a dish. \u003c\/p\u003e  \u003cp\u003eWell-known dishes with doi seeds are Lạp Xưởng, Măng Pửng soup (made with young bamboo shoots), and Chẩm chéo, a dipping sauce for rau má (water spinach). The latter is made by the Tai in Lai Châu with mắc có – the sour fruit of the Mimosa pudica –, mắc khén, mắc mật and cardamom. \u003c\/p\u003e  \u003cp\u003eChẩm chéo is made of equal parts \u003cb\u003e\u003cspan\u003emắc mật of dổi \u003c\/span\u003e\u003c\/b\u003eand \u003cstrong\u003emắc khén\u003c\/strong\u003e,  cardamom, fresh or dried \u003cstrong\u003eChile\u003c\/strong\u003e,  coriander leaves, lemongrass, ginger root, garlic and some salt.The Vietnamese ingredients in bold are roasted, then ground in a mortar. Use the remaining ingredients fresh! Finally, add some—not too much—water to use it as a dipping sauce, but never fish sauce as indicated in some recipes!\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Magnioliabalansae\u003c\/li\u003e  \u003cli\u003eorigin: \u003cmeta charset=\"utf-8\"\u003e  \u003cspan\u003eLạng Sơn\u003c\/span\u003e,  Vietnam\u003c\/li\u003e  \u003cli\u003eAvailable in our store for the first time: February 2026\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (45 and 60 grams of your choice), and stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s1\"\u003ebatch number MF610423\u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003ebest before \u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eJanuary 2028 (01-2028)\u003c\/b\u003e  \u003c\/li\u003e  \u003c\/ul\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **610423","offer_id":60897045545290,"sku":"S135.1010-0030","price":6.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **610423","offer_id":60897045578058,"sku":"S135.1001-0030","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **610423","offer_id":60897045610826,"sku":"S135.1001-0045","price":6.35,"currency_code":"EUR","in_stock":true},{"title":"60 grams - glass jar - batch no. **610423","offer_id":61029009621322,"sku":"S135.1010-0060","price":8.35,"currency_code":"EUR","in_stock":true},{"title":"75 grams - ziplock stand-up bag (transparent) - batch no. **610423","offer_id":60897045643594,"sku":"P029.1002-0075","price":9.15,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **610423","offer_id":60897045676362,"sku":null,"price":17.9,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **610423","offer_id":60897045709130,"sku":"S135.1005-0300","price":35.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **610423","offer_id":60897045741898,"sku":"S135.1010-G045","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/doizaad-bowl-thickbox-ourfood.png?v=1770463041"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/collections\/spice-mix-banner-peperwinkel.png?v=1786775354","url":"https:\/\/www.depeperwinkel.nl\/en\/collections\/samples.oembed","provider":"depeperwinkel","version":"1.0","type":"link"}