{"title":"Spices","description":"","products":[{"product_id":"rode-kampotpeper-pgi","title":"Red Kampot pepper PGI","description":"\u003cp\u003e\u003cb\u003eThe Cambodian red Kampot pepper is visibly derived from the ripe, red fruit. In terms of sharpness, it is comparable to the black variety, but it is somewhat sweeter. The pepper contains flavor and aroma notes of flowers, eucalyptus, and mint. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe Kampotpepper, which is called Mrech Kampot in Khmer, is named after Kampot, a town and region in southern Cambodia. The peppers are derived from small-leaved pepperplants of the Piper variety Lampong or large-leaved plants of the variety Kamchay. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOther peppers The Muntok are of the Lampong type. pepper from Indonesian Bangka and Sarawak pepper from Borneo. Lampongpeppers bear somewhat smaller berries than most peppersears, often different sizes mixed together. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe red Kampot pepper is given four months to ripen, after the green peppers have been picked. As a result, they are sweeter and beautifully colored. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eKampot pepper will become the world's best pepper mentioned, a reputation built up in the Indochinese era, when the Cambodian pepper The first choice for every self-respecting French restaurant was Kampot. Kampot has been included in the 'Ark of Taste'.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOur Kampot peppers come from one of the many small family businesses with a pepperplantation. These belong to farmers who, after the fall of the Khmer Rouge and the withdrawal of the Vietnamese, pepper have started cultivating instead of rice. Because the Khmer Rouge had focused all its efforts on rice cultivation, the cultivation of pepper virtually lost in Cambodia.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper Cultivation is carried out in an age-old manner. The land is still irrigated in the traditional way, without the use of pesticides. For the fertilization of the land, only natural raw materials from plants and crayfish are used, which occur on a large scale on the many rice paddies in the area.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDevelopments\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eNext to the protected Kampotpepper You see IPG more and more on the European market lately. pepper are offered that do come from this region, but bypass the quality control of the Kampot Pepper Association. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eRed Kampotpepper strikes a balance between the black and the white pepperThat makes the pepper suitable for all types of sauces, tomato dishes, white and red meat, sardines, anchovies, soups, and vegetable dishes.\u003c\/p\u003e  \u003cp\u003eThe pepper is a delight with sweet preparations, from chocolate desserts and jams to red fruit desserts.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% ripe fruit (berries) of the Piper nigrum.\u003c\/li\u003e  \u003cli\u003efrom conventional cultivation \u003c\/li\u003e  \u003cli\u003eprotected by the European PGI label (international: PGI)\u003c\/li\u003e  \u003cli\u003eorigin: Kampot region, Cambodia\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 60 grams\u003c\/li\u003e  \u003cli\u003estand-up pouches with a capacity of up to 30 to 500 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your campfire 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 September 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 camp 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":"60 grams - glass jar - batch no. **296","offer_id":47021090046282,"sku":"P012.1010-0060","price":8.75,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **296","offer_id":43624951054578,"sku":"P012.1001-0030","price":4.95,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **296","offer_id":43624951087346,"sku":"P012.1001-0045","price":6.7,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **296","offer_id":43624951120114,"sku":"P012.1001-0060","price":8.4,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **296","offer_id":43624951152882,"sku":"P012.1002-0250","price":30.55,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **296","offer_id":43624951185650,"sku":"P012.1005-0500","price":56.7,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **296","offer_id":50325141881162,"sku":"","price":108.9,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **296","offer_id":43624951251186,"sku":"P012.1010-G060","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/kampot-rood-bowl-products.png?v=1664205679"},{"product_id":"zwarte-kampot-peper-pgi","title":"Black Kampot pepper PGI","description":"\u003cp\u003e\u003cb\u003eBlack Kampot pepper is flavorful and sharp. Its easy-to-combine flavor profile makes black kampot the ideal pepper for rubs, marinades and in spice blends with pepper.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eKampotpepper, which is called Mrech Kampot in Khmer, is named after Kampot, a town and region in southern Cambodia. The peppers are derived from small-leaved pepperplants of the Piper variety \u003cem\u003elampong\u003c\/em\u003e or large-leaved plants of the variety \u003cem\u003ekamchay\u003c\/em\u003e. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOther peppers of the type \u003cem\u003elampong\u003c\/em\u003e are the Muntok pepper from Indonesian Bangka and Sarawak pepper from Borneo. Lampong-peppers bear somewhat smaller berries than most peppersears, often different sizes mixed together. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe black Kampot pepper It is made from the predominantly unripe berry. Characteristic of the Kampot are the taste and aroma notes of flowers, eucalyptus, and mint.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eKampot pepper will become the world's best pepper mentioned, a reputation built up in the Indochinese era, when the Cambodian pepper The star in every self-respecting French restaurant was Kampot. Kampot has been included in the 'Ark of Taste'.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOur Kampot peppers come from one of the many small family businesses with a pepperplantation. These belong to farmers who, after the fall of the Khmer Rouge and the withdrawal of the Vietnamese, pepper have started cultivating instead of rice. Because the Khmer Rouge had focused all its efforts on rice cultivation, the cultivation of pepper virtually lost in Cambodia.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper Cultivation is carried out in an age-old manner. The land is still irrigated in the traditional way, without the use of pesticides. For the fertilization of the land, only natural raw materials from plants and crayfish are used, which occur on a large scale on the many rice paddies in the area.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDevelopments\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eNext to the protected Kampot pepper You see IPG more and more on the European market lately. pepper are offered that do come from this region, but bypass the quality control of the Kampot Pepper Association. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003ePair black kampot with red meat, fatty fish, brown sauces, tomato dishes, vegetables, or white cheese. Delicious with fruit and chocolate desserts such as mousses and fondants.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum\u003c\/li\u003e  \u003cli\u003eprotected by the European PGI label (international: PGI)\u003c\/li\u003e  \u003cli\u003eorigin: Kampot region, Cambodia\u003c\/li\u003e  \u003cli\u003efrom organic farming\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your Kampot pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003e  \u003cmeta charset=\"utf-8\"\u003ebest before \u003cb\u003eSeptember 2029 (09-2029)\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 Kampot pepper tastes good?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCould you 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 KG600413\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. **310","offer_id":43624970420466,"sku":"P014.1010-0060","price":7.85,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **310","offer_id":43624970256626,"sku":"P014.1001-0030","price":4.4,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **310","offer_id":43624970289394,"sku":"P014.1001-0045","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **310","offer_id":43624970322162,"sku":"P014.1001-0060","price":7.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **310","offer_id":43624970354930,"sku":"P014.1003-0250","price":27.15,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **310","offer_id":43624970387698,"sku":"P014.1005-0500","price":50.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **310","offer_id":43624970453234,"sku":"P014.1010-G060","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/kampot-zwart-bowl-products.png?v=1665555100"},{"product_id":"witte-kampot-peper-pgi","title":"White Kampot pepper PGI","description":"\u003cp\u003e\u003cb\u003eWhite camp pepper is a mild Kampot, perfectly suited for lovers of French cuisine. The aroma is lightly citrusy. This pepper is protected by Europe with the PDO label (PGI) \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eKampotpepper, which is called Mrech Kampot in Khmer, is named after a place and region in southern Cambodia, now a popular travel destination: Kampot. peppers are derived from small-leaved pepperplants of the Piper variety Lampong (such as the white muntok) or large-leaved plants of the variety Kamchay. Lampongpeppers bear somewhat smaller berries than most peppersears, often different sizes mixed together. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe white Kampot pepper is made in the classic way from ripe berries. After the pepperAfter the grains have been soaked in fresh water for a few days, the skin is removed. As a result, the aromas in the skin no longer play a role, making the flavor profile of the kernel more pronounced, hence, for example, the light citrus note. This makes this white pepper Very suitable with fish and shellfish such as oysters. A great pepper moreover for use in a béchamel sauce.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eKampot pepper will become the world's best pepper mentioned, a reputation built up in the Indochinese era, when the Cambodian pepper The star in every self-respecting French restaurant was Kampot. Kampot has been included in the 'Ark of Taste'.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Kampot farmers are again after the fall of the Khmer Rouge and the withdrawal of the Vietnamese pepper start cultivating instead of rice. Because the Khmer Rouge had focused all its efforts on rice cultivation, the cultivation of pepper banned in Cambodia, and as a result virtually lost.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper Cultivation is carried out in an age-old manner. The land is still irrigated in the traditional way, without the use of pesticides. For the fertilization of the land, only natural raw materials from plants and crayfish are used, which occur on a large scale on the many rice paddies in the area.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy don't we sell this Kampot as organic? pepper? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBecause we are an online store and ship the freshly packaged products rather than handing them over physically, our peppers considered produced under our own label. Because we are not certified, we are not allowed to offer you the products as organic products.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eBecause white pepper when heated releases fragrant aromas, add the pepper at the end, ready to prepare broths and white sauces. The pepper Pairs excellently with shellfish and white fish.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ewhite pepper of the ripe pepperberries of Piper nigrum\u003c\/li\u003e  \u003cli\u003efrom organic farming\u003c\/li\u003e  \u003cli\u003eprotected by the European PGI label (international: PGI)\u003c\/li\u003e  \u003cli\u003eorigin: Kampot region, Cambodia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your campfire pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch 220346 - best before \u003cb\u003eMarch 2027 (03-2027)\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 pepper tastes good?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCould you also try a test tube?\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 also listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"60 grams - glass jar - batch no. **251","offer_id":43624975270130,"sku":"P015.1010-0060","price":9.0,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **251","offer_id":43624975106290,"sku":"P015.1001-0030","price":5.1,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **251","offer_id":43624975139058,"sku":"P015.1001-0045","price":6.9,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **251","offer_id":43624975171826,"sku":"P015.1001-0060","price":8.65,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **251","offer_id":48745332146506,"sku":"P015.1010-0075","price":10.3,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up pouch (transparent) - batch no. **251","offer_id":43624975204594,"sku":"P015.1003-0250","price":31.45,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **251","offer_id":43624975237362,"sku":"P015.1005-0500","price":58.45,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **251","offer_id":43624975302898,"sku":"P015.1010-G060","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/kampot-wit-bowl-products.png?v=1664173045"},{"product_id":"gelee-de-piment-despelette","title":"Gelée de Piment d'Espelette","description":"\u003cp\u003e\u003cb\u003eGelée de Piment d'Espelette is a sweet and spicy spread that tastes delicious with tapas and pairs well with cheeses (cheese board). The gelée is made at the Ferme Conchoinea, where our Piment d'Espelette comes from. Highly recommended!\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis jelly is made from the fiery red, ripe peppers from Ferme Conchoinea, a plot of approximately 4 hectares located in Aïnhoa, in the French Basque Country. The jelly is aromatic, slightly sweet and slightly spicy at the same time. The spiciness comes from the chili.pepper, with 4,000 SHU on the Scoville scale comparable to a Jalapeño.\u003c\/p\u003e  \u003cp\u003eThe Gelee de piment d'Espelette Segida contains only chili.pepper (juice), water, sugar and pectin, no flavorings, colorings or preservatives, and no chili piecespepper.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe jelly is versatile, like mustard, and can be used in a similar way. In the spirit of the French palate, with foie gras on lightly toasted bread, with crackers topped with smoked fish, salmon, or trout. With the finest cuts of a good chicken, the tenderloins (aiguilettes). Fry in butter, deglaze the pan with cream, strain, and season with pimento gel. The same applies to duck breast.\u003c\/p\u003e  \u003cp\u003eTry it with your fish and shrimp tapas and with cheeses on the cheese board, for example with goat cheese, sheep cheese (Manchego), or a Dutch aged cheese. Highly recommended on your toasted sandwich and with your sweet potato fries. \u003cbr\u003e\u003cbr\u003eTip: enrich the flavor of the jelly with citrus notes. \u003c\/p\u003e  \u003cp\u003eContents: 100 grams \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore the jelly in the original packaging, closed and out of direct sunlight;\u003c\/li\u003e  \u003cli\u003e  \u003cmeta charset=\"utf-8\"\u003ebest before August 2027 (in unopened packaging, at room temperature)\u003c\/li\u003e  \u003cli\u003e  \u003cstrong\u003eafter opening\u003c\/strong\u003e is the jelly Keeps for a week, provided it is stored in the refrigerator between 3 and 5°C\u003c\/li\u003e  \u003c\/ul\u003e","brand":"Segida","offers":[{"title":"Glass jar, contents 100 grams","offer_id":43624980938994,"sku":"C107.3010.0100","price":6.25,"currency_code":"EUR","in_stock":true},{"title":"Glass jar contents 100 grams in cube box","offer_id":44423866679538,"sku":"C107.3010.G100","price":6.7,"currency_code":"EUR","in_stock":true},{"title":"Outer box with 12 jars","offer_id":53446127583562,"sku":"C107.3100-0012","price":62.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/gelee-espelette0-detail-thickbox-ourfood.png?v=1775457142"},{"product_id":"puree-de-piment-despelette","title":"Purée de Piment d'Espelette","description":"\u003cp\u003e\u003cb\u003ePuree de Piment d'Espelette is a high-quality chili paste from Piment d'EspeletteThe puree is just as aromatic as this exceptional one. pepper, as spicy as North African harissa. Contains garlic, (wine) vinegar and some salt.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis puree is made from the fiery red, ripe peppers from the Ferme Okolaua located in Aïnhoa, in the French Basque Country. Only the flesh is used. First, the chilies arepeppers blanched and peeled. The heat comes from the Gorria chili.pepper, with 4,000 SHU on the Scoville scale comparable to a Jalapeño.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003epuree of 100% Basque Gorria chilipepper\u003c\/li\u003e  \u003cli\u003eorigin: Aïnhoa, French Basque Country (Pays Basque).\u003c\/li\u003e  \u003cli\u003eexpiration date \u003cstrong\u003eJanuary 2028\u003c\/strong\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eContent: 90 grams.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe puree is versatile, not only suitable for tapas, but also, just like harissa, with couscous and white meat, and on peanut butter!\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore the chili puree in the original packaging, closed and out of direct sunlight;\u003c\/li\u003e  \u003cli\u003ePlease note: after opening, the puree is shelf-stable for 1 month, provided it is stored in the refrigerator between 3 and 5°C.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e  \u003c\/p\u003e","brand":"Segida","offers":[{"title":"Glass jar, contents 90 grams - Best before 01-2028","offer_id":43624981725426,"sku":"C108.3010-0090","price":6.75,"currency_code":"EUR","in_stock":true},{"title":"Glass jar, contents 90 grams in cube box - Best before 01-2028","offer_id":43624981790962,"sku":"C108.3010-G090","price":7.2,"currency_code":"EUR","in_stock":true},{"title":"Outer box with 12 jars - Best before 01-2028","offer_id":43624981758194,"sku":"C108.3100-0012","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/puree-espelette0-detail-thickbox-ourfood.png?v=1775456923"},{"product_id":"pimentdespelette","title":"Piment d'Espelette","description":"\u003cp\u003e\u003cb\u003eOur Piment d'Espelette, a coarsely ground chili pepper - called Ezpeletako biperra in Basque - is grown with care and love on Ferme Okilaua, a plot located in Aïnhoa in the French Basque Country.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cb\u003eHighly recommended! We have only a few jars left from De Segida-boerderij. It was acquired last year by Ferme Okilaua, the brand we will be carrying from now on. We are offering an interesting discount on the last Segida jars this week.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eThe espelette-pepper is named after the place where it has been cultivated for centuries, and where an annual festival in honor of the chili is held.pepper is held in: Espelette, in the French Basque Pyrenees-Atlantiques. The cultivation of chilipeppers in this area dates from the mid-seventeenth century, after the Chilepepper was introduced into Spain from Central America and the Caribbean.\u003c\/p\u003e  \u003cp\u003eFrom this the Basque variety Capsicum annuum var. gorria, also called the Gorria or Biper. Also at the Ferme Okilaua wordt.deze traditional pepper grown, planted and harvested by hand. The peppers are always ground quite coarsely, but after grinding, these particles must not be larger than 5 mm.\u003cbr\u003e\u003cbr\u003eOkilaua also makes a paste (purée) from it and processes the pepper in various other products, of which we also sell the jelly. \u003c\/p\u003e  \u003cp\u003ePiment d'Espelette may bear the appellation d'origine contrôlée (AOC) designation since 2000, and since 2002 also the European appellation d'origine protégée (AOP), as the only French spice. Provided that it is under the supervision of the Syndicat du Piment d'Espelette is cultivated. Every year, the cultivation is assessed by this Council against the quality criteria of the Basque and European labels.\u003c\/p\u003e  \u003cp\u003eOur Piment d'Espelette is offered in a glass jar with 40 grams pepper and a bag with 250 grams (vacuum-packed). Only in the original packaging! It is not permitted to use the name Piment d'Espelette to be used for non-certified products, and for that reason we are not allowed to repackage the Espelette either. Unfortunately, this does happen elsewhere! \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eThe new season\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eFrom August, the ripe chiliespeppers harvested and dried. As soon as the peppers Once the grains have been ground, samples are submitted to the Syndicate for approval to bear the AOP designation. As soon as this is the case and the packaging is ready, orders for the new year are processed. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Piment d'Espelette is indispensable in Basque cuisine, where it is used in 'piperade', among other dishes. In the Basque Country, Espelette is mainly used, rarely black pepper.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% Gorria pepper (Capsicum annuum var gorria)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003efrom Aïnhoa, French Basque Country (Pays Basque)\u003c\/li\u003e  \u003cli\u003epacked on the farm\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cul\u003e  \u003cli\u003ein original glass jar (40 grams) - harvest 2024\/25 \u003cmeta charset=\"utf-8\"\u003eFerme Conchoinea brand Segida\u003c\/li\u003e  \u003cli\u003ein original glass jar (40 grams) - harvest 2025\/26 Ferme Okilaua\u003c\/li\u003e  \u003cli\u003ein original bag with a content of 250 grams (vacuum) - harvest 2025\/26 \u003cmeta charset=\"utf-8\"\u003eOkilaua Farm\u003cmeta charset=\"utf-8\"\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave the Piment d'Espelette cool, and out of direct sunlight;\u003c\/li\u003e  \u003cli\u003eAfter opening, the powder has a shelf life of at least three months, provided it is stored in a closed package and in the refrigerator between 3 and 5°C.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eBest before:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe expiration date is an indication; trust your senses.\u003c\/li\u003e  \u003cli\u003e2024 harvest best before \u003cstrong\u003eDecember 2026 (12-2026)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eharvest Best before 2025 \u003cstrong\u003eDecember 2027 (12-2027\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eAfter opening, store in a dark and cool place (refrigerator).\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e  \u003c\/p\u003e","brand":"Segida","offers":[{"title":"Glass jar capacity 40 grams - Okilaua - harvest 2025\/26","offer_id":60948881375562,"sku":"C105.2010-0040","price":7.75,"currency_code":"EUR","in_stock":true},{"title":"Outer box with 12 pots - harvest 2025\/26","offer_id":47440349790538,"sku":"C105.2100-0012","price":81.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/poudre-espelette0-detail-thickbox-ourfood.png?v=1775456923"},{"product_id":"zwarte-wayanad-peper-tgseb-gi","title":"Black Wayanad pepper TGSEB GI","description":"\u003cp\u003e\u003cb\u003eThe Wayanadpepper TGSEB is the absolute top among the Tellicherry from the Malabar Coast Strip. It is cultivated in the Western Ghats, in the Wayanad Valley. Just like Tellicherry.pepper is this pepper a blend of peppervarieties.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is organically grown \u003c!--by Vianamoolika Herbais--\u003e in the Wayanad Valley. The Wayanad region is known for the Periyar Tiger Reserve and is part of the UNESCO-protected Cardamom Hills. The main crops in the Wayanad Valley are coffee, cocoa, and cardamom, and the local black pepperThe pepper It is fertilized in the conventional way, with cow manure and neem leaves (Azadirachta indica), a natural pesticide.  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe plants grow in a special setting with its own microclimate, whereby the pepperthe plant gets the chance to grow into full, starchy berries for longer than usual. This yields a pepper which is deep red to deep brown, and not black. The scent is reminiscent of sandalwood. Wayanad pepper has been under Indian Geographical Protection since 2006.\u003c\/p\u003e  \u003cp\u003eOur Wayanadpepper is a Tellicherry - collective name for large pepperberries from the Malabar region - of the TGSEB type (\u003cb\u003eTellicherry Garbled Special Extra Bold\u003c\/b\u003e), with a grain size of 4.75 mm or larger. \u003cbr\u003e\u003cbr\u003eThe pepper comes from an organic grower in Pulpally, the area where our Banasura also comes from.pepper comes from. Our pepper It has been dried in special rooms, not in the sun, so that the already exceptional aromas are preserved even better.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy are we selling this pepper not as organic pepper? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBecause we are an online store and ship the freshly packaged products rather than handing them over physically, our peppers considered produced under our own label. Because we are not certified, we are not allowed to offer you the products as organic products.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis particularly tasty black pepper is very suitable for general use.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum \u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eprotected by the Indian GI label (geographic protection)\u003c\/li\u003e  \u003cli\u003eTGSEB - extra large!\u003c\/li\u003e  \u003cli\u003efrom organic farming\u003c\/li\u003e  \u003cli\u003eorigin: Wayanad valley, Malabar Strip, Western India\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use, and\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your wayanad pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eOctober 2029 (10-2029)\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 KG580393\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. **580393","offer_id":43624986378482,"sku":"P006.1010-0060","price":5.35,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **580393","offer_id":43624986247410,"sku":"P006.1001-0045","price":4.0,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **580393","offer_id":43624986280178,"sku":"P006.1001-0060","price":5.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **580393","offer_id":43624986312946,"sku":"P006.1003-0250","price":18.2,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **580393","offer_id":43624986345714,"sku":"P006.1005-0500","price":33.8,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **580393","offer_id":50406627410250,"sku":"P006.1005-1000","price":64.9,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **580393","offer_id":43624986411250,"sku":"P006.1010-G060","price":6.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/wayanad-bowl-0723-thickbox.png?v=1688806784"},{"product_id":"zwarte-tellicherry-peper-tgseb-gi","title":"Black Tellicherry pepper TGSEB GI","description":"\u003cp\u003e\u003cb\u003eTellicherry 'bold' is one of our four qualitypeppers of the Malabar Coast. To be allowed to be called Tellicherry, a pepperto meet a number of quality requirements, including regarding size. Almost 90% of the 'Malabar-peppers' does not meet that requirement. Our pepper belongs to that other 10%, and is also organically grown.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eBestseller! Fully available again very soon from the new harvest (25-26). Also available in the store: the black Wayanad pepper, an extra large Tellicherry!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eTellicherry peppers are named after the port town of Thalassery, which was called Tellicherry during the British era. Just like the fort they built there at the beginning of the 18th century to their pepperto defend interests in India. Thalassery was already the absolute center of the before British interference peppertrade, even before the Portuguese claimed it in the 14th century.\u003c\/p\u003e  \u003cp\u003eOur Tellicherry is organically sourced and is briefly steamed before being dried. Tellicherry-pepper is famous for its rich aroma, which can develop by leaving the fruit on the plant as long as possible. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTo a Tellicherry pepper to be, must be a pepperthe grain not only comes from the region around Tellicherry, but it must also be 4.25 mm or larger. Only then do they qualify for the designation Tellicherry Garbled Extra Bold - TGEB. Only 10% of the harvest meets the conditions for Tellicherry Extra Bold. A portion is even larger than 4.75 mm, a premium that fully \u003cb\u003eTellicherry Garbled Special Extra bold\u003c\/b\u003e is mentioned. Tellicherrypeppers fall under the same Indian Geographical Indication of 2006 (GI), comparable to the European Geographical Indication, abbreviated in Dutch as BGI.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOur Tellicherry is the pepperbes of similar peppervarieties such as the smaller MalabarpeppersIn addition to this 'normal' Tellicherry, we also offer the Wayanad Tellicherry, a special variety, also organically grown, originating from the highlands.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eHow does Tellicherry distinguish itself from other Malabars?\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eA frequently recurring question. The answer is: the size of the berry, whereby the aromas and sharpness are developed to the maximum. Moreover, this Tellicherry is  grown organically in the Wayanad. This specific Tellicherry from two local peppervarieties is renowned for its very spicy character due to its relatively high piperine content, qualities that we like in a Tellicherry-pepper recognize. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy are we selling this pepper not as organic pepper? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBecause we are an online store and ship the freshly packaged products rather than handing them over physically, our peppers considered produced under our own label. Because we are not certified, we are not allowed to offer you the products as organic products.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis particularly tasty black pepper is very suitable for general use.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum \u003c\/li\u003e  \u003cli\u003eprotected by the Indian GI label (geographic protection)\u003c\/li\u003e  \u003cli\u003eSize class TGSEB \u003c\/li\u003e  \u003cli\u003eorigin: Wayanad, India\u003c\/li\u003e  \u003cli\u003efrom organic farming\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your Tellicherry pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eMarch 2028 (03-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWant to try?\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWould you like to know what Tellicherry tastes like? You can also try a test tube, with enough pepper to the taste essence of this pepper to be able to fathom.\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number KG610429\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\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"60 grams - glass jar - batch no. **KG610429","offer_id":43624987721970,"sku":"P035.1010-0060","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **KG610429","offer_id":43624987590898,"sku":"P035.1001-0045","price":4.4,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **KG610429","offer_id":43624987623666,"sku":"P035.1001-0060","price":5.55,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **KG610429","offer_id":43624987656434,"sku":"P035.1003-0250","price":20.05,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **KG610429","offer_id":43624987689202,"sku":"P035.1005-0500","price":37.25,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **KG610429","offer_id":47918709309770,"sku":"P035.1005-1000","price":71.5,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **KG610429","offer_id":43624987754738,"sku":"P035.1010-G060","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/tellicherry-thickbox.png?v=1662788971"},{"product_id":"malabar-peper","title":"Malabar pepper GI","description":"\u003cp\u003e\u003cb\u003eMalabar pepper is a blend of black peppers from the Malabar Coast Strip in western India. Malabar has a rich history, which serves as a model for all widely applicable peppersThe blend guarantees a consistent taste.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cem style=\"color: #b3b3b3; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eGeographic indication (Indian label)\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003eThe Malabar Coast Strip stretches across the Indian states of Kerala and Karnataka. A large part of this area was part of the former Kingdom of Keralapoutra, where first the Portuguese, and subsequently the Dutch, the French, and the British exerted their influence. It was already an important trading center three thousand years before Christ, and partly as a result, has a very diverse population. It is known as the cradle of the pepper and the peppertrade, which began well over two millennia before our era with the first trade via land routes between the Egyptians and the inhabitants of 'Malabar'.\u003c\/p\u003e  \u003cp\u003eAround the beginning of the Common Era, other peoples also became involved in trade on Malabar, both by land and by sea, from the moment they were able to understand the wind systems of the Indian Ocean and open structured trade routes. The tradition of Malabar traces back that far. pepper. Besides this famous blend, the Malabar coastal strip has three Tellicherry selections, the Tellicherry Bold, the Tellicherry Garbled Extra Bold and the Tellicherry Garbled Extra Special Bold (TGESB), including the Tellicherry from Wayanad, a higher-altitude game reserve.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis black one pepper is very suitable for general use. Due to the blend of pepperBy harvesting from various plantations, the taste is consistent.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum \u003c\/li\u003e  \u003cli\u003eorigin: Malabar Strip, Western India\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (60 or 75 grams), stand-up pouch and test tube (10 ml)\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"p1\"\u003e  \u003cspan class=\"s1\"\u003eg\u003c\/span\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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your Malabar pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eJune 2028 (06-2028)\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 Malabar 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 KG220325\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. **325","offer_id":53591289758026,"sku":"P020.1010-0060","price":5.3,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **325","offer_id":43624989032690,"sku":"P020.1010-0075","price":6.0,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **325","offer_id":43624988901618,"sku":"P020.1001-0045","price":3.9,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **325","offer_id":43624988934386,"sku":"P020.1001-0060","price":4.95,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **325","offer_id":43624988967154,"sku":"P020.1003-0250","price":17.9,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **325","offer_id":43624988999922,"sku":"P020.1005-0500","price":33.25,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **325","offer_id":43624989065458,"sku":"P020.1010-G060","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/malabar-bowl-products.png?v=1664783259"},{"product_id":"zwarte-sarawak-peper-gi","title":"Black Sarawak pepper GI","description":"\u003cp\u003e\u003cb\u003eSarawakpepper will become the Queen of the peppers mentioned. The cultivar Kuching, named after the capital of Sarawak, has long been the principal pepperthere has been variety, but like many agricultural products, the Sarawak is alsopepper 'in development'.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIt might sound critical, the Sarawak pepper to be described as a pepper in development, because this traditional pepper can count on a loyal Asian audience. Preferably three-quarters of Sarawak's harvest finds its way to Japan, Malaysia, South Korea, and other Asian countries. For Japan, Sarawak ispepper It is the standard anyway, but if we are to believe the Malaysia Pepper Board, it is also the favorite. pepper of Queen Elizabeth.\u003c\/p\u003e  \u003cp\u003eThe pepperCultivation in Sarawak was established three centuries ago by settlers from China, of all places, a country without pepper-tradition. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWhen black pepper The king of spices is, many authors believe, Sarawakpepper the queen. It is remarkable that the Sarawak has the reputation of being rare and growing in the pristine environment of tropical forests. Sarawak does have an indigenous pepper, but that is the Piper sarmentosum, of which not the berries but the leaves are eaten. The reality is that the cultivation of pepper in Sarawak, although organized on a small scale, is extremely professional.\u003c\/p\u003e  \u003cp\u003eApproximately 85% of the 67,000 households that make their living from the Sarawak pepper earn, belongs to the indigenous Ibans and Bidayuh's.\u003c\/p\u003e  \u003cp\u003eSarawak pepper It has a Malaysian Geographical Indication (GI), which is overseen by MyIPO, which falls under the Malaysian Ministry of Economic Affairs. Kuching is the classic Sarawak cultivar; the cultivars 'Semongok perak' and 'Semongok emas' are on the rise. \u003c\/p\u003e  \u003cp\u003eThe Sarawak vines are planted in a grid pattern in the open field, mostly without shade, and are pruned several times a year to maximize yield. No greater contrast is conceivable than with the cultivation of the premium.peppers from Kerala, which, in addition to being grown in intercropping, are generally shaded and are not pruned.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Sarawakpeppers be between March and August harvested. Over three-quarters of the pepperberries are harvested unripe and turned into black pepper processed. The ripe berries are mainly processed into white pepper incorporated.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy not organic? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe reason for this is quite simple. To meet strict international standards, small family businesses must make insurmountable investments. Even though micro-credit is available, it has proven unfeasible for most family businesses. About ten years ago, the Board began promoting organic farming, but for the aforementioned reasons, it has still gained little traction.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDevelopments\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eGovernment-stimulated scaling up poses a serious threat to the survival of small-scale cultivation. pepperMoreover, it is under fire from producers of palm oil and pineapple, who are not only satisfying their hunger for space on the rainforest.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eBlack Sarawak smells spicier than it tastes. Besides the aroma of wet wood, you can detect fruit (citrus) and cocoa.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eYou use Sarawak in Malaysian dishes such as Sarawak laksa—the Chinese influence—and curries, and coarsely ground over your grilled steak. But also in stir-fries with light spring vegetables and in desserts of soft red fruit.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum var kuching\u003c\/li\u003e  \u003cli\u003eprotected by the Malaysian PGI label (international: PGI)\u003c\/li\u003e  \u003cli\u003eorigin: Kuching region, Sarawak (Malaysia)\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003cli\u003estable market prices since: 03-05-2019 (inflation follows)\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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eguard your sarawak pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch **590412 - best before \u003cstrong\u003eAugust 2029 (08-2029)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eWant to try?\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWould you like to know what Sarawak tastes like? You can also try a test tube, with enough pepper to the taste essence of this pepper to be able to fathom.\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":"60 grams - glass jar - batch no. **0412","offer_id":43625026879730,"sku":"P029.1010-0060","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **0412","offer_id":43625026748658,"sku":"P029.1001-0045","price":4.3,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **0412","offer_id":43625026781426,"sku":"P029.1001-0060","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **0412","offer_id":43625026814194,"sku":"P029.1003-0250","price":19.75,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **0412","offer_id":43625026846962,"sku":"P029.1005-0500","price":36.65,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **0412","offer_id":51162129269066,"sku":"P029.1005-1000","price":70.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **0412","offer_id":43625026912498,"sku":"P029.1010-G075","price":7.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/sarawak-zwart-bowl-products.png?v=1665554499"},{"product_id":"witte-sarawak-peper-gi","title":"White Sarawak pepper GI","description":"\u003cp\u003e\u003cb\u003eSarawakpepper will become the Queen of the peppers mentioned, and the white version is of superior quality. This pepper comes from the Malay part of Borneo, where it is cultivated on small fields, and is named after the famous temple Hong San Si (Temple on Phoenix Hill) in Kuching,\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eTexts pop up here and there that Sarawak-pepper an indigenous pepper would be, grown in the pristine nature of Borneo. In reality, the cultivation of the Sarawakpepper such as the raising of Wagyu cattle, a highly controlled cultivation to which a great deal of work is devoted. Perhaps that is why Sarawak ispepper highly appreciated by the Japanese, for whom Sarawak is the most important pepper is, besides sansho.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEvery year the pepperplants pruned, unlike others peppers, even the premiumpeppers from Kerala, India. The unripe berries for the dried black berries pepper are harvested in the spring, and later in the summer the ripe specimens for the white pepper.\u003c\/p\u003e  \u003cp\u003eSarawak pepper has a Malaysian Geographical Indication (GI), which is overseen by MyIPO, which falls under the Malaysian Ministry of Economy.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWhite Sarawakpepper has an even lighter citrus flavor than Black Sarawak, but distinct accents of musk and licorice, and is widely praised as the best white pepper in the world. The cream-colored pepper It is made by soaking the ripe berries in jute sacks under running water. After a week, the skins have loosened and can be separated from the kernels; the kernels are steamed and subsequently dried in a well-ventilated place out of the sun.\u003c\/p\u003e  \u003cp\u003eThe sharpness is quite moderate; it is more of a slight tingling in the mouth.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWhite Sarawak is an excellent pepper for flavoring and sharpening sauces, white fish, white meat, and poultry, but also in rubs, for example in combination with black pepperThis white pepper Just like the Black Sarawak, it is delicious with goat cheese. It is a complex, not too assertive white wine. pepper.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy not organic? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe reason for this is quite simple. For the family businesses in Sarawak, meeting the requirements demanded by international organic standards is, not possible without making investments that are insurmountable for them. Even though micro-credit is available, it has proven unfeasible for most small family businesses. Most organic Sarawak therefore comes from a few larger companies, the number of which is increasing rapidly. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDevelopments\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eGovernment-stimulated scaling up poses a serious threat to the survival of small-scale cultivation. pepperMoreover, it is under fire from producers of palm oil and pineapple, who do not only satisfy their hunger for space on the rainforest. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003ePair White Sarawak with red meat, oily fish, brown sauces, tomato dishes, vegetables, or white cheese. Delicious with fruit and chocolate desserts such as mousses and fondants.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum var kuning\u003c\/li\u003e  \u003cli\u003eprotected by the Malaysian GI label\u003c\/li\u003e  \u003cli\u003eorigin: Sarawak region, Malaysia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eguard your sarawak 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 2028\u003c\/strong\u003e  \u003cstrong\u003e (09-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003cbr\u003e  \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. **580396","offer_id":47147915018570,"sku":"P050.1010.0060","price":6.65,"currency_code":"EUR","in_stock":false},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **580396","offer_id":43625028944114,"sku":"P050.1001-0030","price":3.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **580396","offer_id":43625028976882,"sku":"P050.1001-0045","price":5.0,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **580396","offer_id":43625029009650,"sku":"P050.1001-0060","price":6.3,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **580396","offer_id":43625029107954,"sku":"P050.1010-0075","price":7.6,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **580396","offer_id":43625029042418,"sku":"P050.1003-0250","price":22.8,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **580396","offer_id":43625029075186,"sku":"P050.1003-0500","price":42.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (75 grams) in gift box","offer_id":43625029140722,"sku":"P050.1010-G075","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/sarawak-wit-bowl-products.png?v=1665508660"},{"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":"tena-adam","title":"Tena'adam","description":"\u003cp\u003e\u003cb\u003eTena'adam is a spice from classic Ethiopian cuisine, and one of the ingredients of an authentic berbere. The leaves of the winter rue have been used against poisonous snake bites since Roman times.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eNew harvest (finally available again :-)\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eT'ēna ādami ጤና አዳም is the Amharic name for the leaves and fruits of the winter rue or Ethiopian rue, also written as Tena'adam or Tenaadam. Tena'adam means 'the health of Adam' and is illustrative of the traditional use of the plant as a medicine.\u003c\/p\u003e  \u003cp\u003eThe leaves, just like the berries, belong to the nine essential spices of Ethiopian cuisine. These are: \u003ca href=\"https:\/\/www.depeperwinkel.nl\/products\/korarima-graan\" title=\"korarima\"\u003ekorarima\u003c\/a\u003e,  a type of cardamom, ginger (zinjibel), fenugreek (abish), turmeric (ird), Ethiopian thyme (tosegn), cumin (tikur azmud), clove (krenfud), black pepper (kundo berbere) and this tena'adam.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWinter rue or Ruta chalepensis is a yellow-flowering plant in the rue family, which also includes citrus fruits and Szechuanpeppers belong. The genus name Ruta refers to rutin in the plant sap, a bitter substance. It is a flavonoid that also occurs in citrus fruits (especially in the peel and seeds), in rhubarb, in tea and onions, and in medication for relaxing blood vessels.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn antiquity, rue was primarily a medicinal plant, but around the beginning of the Common Era, Apicius already describes how it was used in recipes for gravies and sauces for hare, fish, and poultry. Abu Muhammad al-Muthaffar ibn Nasr ibn Sayyār al-Warrāq, author of the earliest known Arabic cookbook, Kitab al-Ṭabīḫ (the book of dishes) from the tenth century, also used it as a flavoring.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe leaves are popularly used in bitters and liqueurs, such as in raki in Croatia and grappa (alla ruta) in northern Italy. Together with the leaves of the coffee plant (Ethiopia is a coffee country par excellence), the leaves form 'kutti', coffee leaf tea, a name of Indian origin. Kutti-kal is the name fundamentalist Gandhians gave to coffee, more addictive than beer or wine. It means 'junior alcohol'.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berries, just like the leaves, are used in the preparation of berbere, the famous Ethiopian spice blend, in which, since the discovery of South America and the introduction of chili,peppers precisely these have come to dominate. Before that, the sharpness of berbere was the sum of sharp ingredients, including the fruit of the winter rue. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSome of the fragrances and flavorings (essential oils) in tena'adam:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003e2-undecanenon, eucalyptus\u003cbr\u003e\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e2-heptanol acetate, grassy, ​​citrus \u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eethyl butanoate, pineapple flavors, cognac\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-pinene, the aroma of woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e2-nonanon, cheesy and waxy and sweet, like coconut \u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003enonen-1-yl acetate, tropical fruit: kiwi, honeydew melon, pear\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eE,E-farnesal, smells like flowers and mint\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe fruit, a seed capsule with four or five lobes, contains about ten edible seeds. The fruit is ground whole and used as a spice or rub.\u003c\/p\u003e  \u003cp\u003eTena'adam cannot be compared to any other spice. It has a complex aroma in which passion fruit and tropical fruit are recognized, which is why the fruits are also known as \u003cem\u003epassion beanies\u003c\/em\u003e or \u003cem\u003epassionberries\u003c\/em\u003e be mentioned.Passionberry is also the name of the Australian bush tomato, hence our preference for the Ethiopian name, which moreover does justice to the country of origin.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTena'adam is delicious in combination with shrimp, chanterelles, asparagus, boiled fish and poultry (and the accompanying creamy sauce), fried fish, game (hare, deer, or wild boar) and poultry, grilled vegetables and fruits such as pear and mango, and vanilla ice cream.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Ruta chalepensis\u003c\/li\u003e  \u003cli\u003eorigin: Ethiopia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass 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\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your tena'adam in a closed package\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eDecember 2027 (12-2027)\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 BM610430\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\u003cb\u003ePregnancy (precautions)\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSince antiquity, rue has been used to induce menstruation during pregnancy. And this is still done today. Hence the advice not to use rue when you are pregnant, and certainly not in high concentrations. The same applies to consuming the leaves.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. BM610430","offer_id":43625041723634,"sku":"S108.1010-0030","price":3.8,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. BM610430","offer_id":43625041559794,"sku":"S108.1001-0030","price":3.45,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. BM610430","offer_id":43625041592562,"sku":"S108.1001-0045","price":4.65,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. BM610430","offer_id":43625041625330,"sku":"S108.1001-0060","price":5.85,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. BM610430","offer_id":43625041658098,"sku":"S108.1002-0150","price":13.15,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. BM610430","offer_id":43625041690866,"sku":"S108.1005-0300","price":26.0,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. BM610430","offer_id":43625041756402,"sku":"S108.1010-G030","price":4.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/tena-adam-thickbox.png?v=1662789795"},{"product_id":"didim-vredeszaad-peulen","title":"Didim - peace seed (pods)","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. Karup in the damp environment of the Kemo Waterfalls. The 'pods' harbor irregularly shaped seeds with a remarkable citrus flavor, that of mandarin.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe didim is closely related to grains of paradise and mbongô, both of which we supply. The pod is leathery and, unlike the mbongô pod, is not as easy to open. The mbongô pod is parchment-like and can be peeled without the need for any tools. With the didim, it is helpful to make an incision with a sharp knife. Just like with any cardamom, peeling Grind the seeds just before use.\u003c\/p\u003e  \u003cp\u003eDidim is 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 the penja).pepperThe 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 grows to about 2 meters tall 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 (10 cm). These contain reddish-brown seeds in a jelly-like fluid, which is entirely absent in the dried fruit.\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\u003eAfter opening the seed pod, the seeds are released from their parchment binding. This is done most easily by rubbing the seeds back and forth under your open hand on an unvarnished wooden cutting or chopping board. The seeds are eaten 'straight from the hand', ground, or crushed. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eDidim is delicious with lamb dishes, zucchini, potatoes, and eggplant.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% seed pods of Aframomum camerounais (unpeeled)\u003c\/li\u003e  \u003cli\u003eorigin: West Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eOnly available in a stand-up pouch (the seed pods are too long for our pots)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eAdd Didim at the last moment to maximize the scent\u003c\/li\u003e  \u003cli\u003eStore the pods in a dark, dry, and cool place.\u003c\/li\u003e  \u003cli\u003ebest before\u003cspan\u003e  \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cstrong\u003eNovember 2027 (11-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThe 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 - ziplock stand-up bag (transparent) - batch no. **286","offer_id":43625042215154,"sku":"S140.1001-0030","price":4.15,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **286","offer_id":43625042247922,"sku":"S140.1001-0045","price":5.6,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **286","offer_id":43625042280690,"sku":"S140.1003-0150","price":15.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/aframomum-cam-didim-thickbox.png?v=1746876949"},{"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":"ehuru-kalebasnootmuskaat","title":"Ehuru (gourdnutmeg) - not peeled","description":"\u003cp\u003e\u003cb\u003eEhuru, also known as pebé or Jamaican nutmeg, is an important ingredient of peppersEhuru, a specialty from Nigeria, but also lends itself to many other uses. Ehuru is a totally different experience from our familiar 'real' nutmeg.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStock item: unknown when it will be available again!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe calabash nutmeg (ehuru in Nigerian, pèbé in Cameroon) is the nut of the tree that occurs naturally in an area extending from Sierra Leone to Angola. It has always been an important spice in Africa, until the rise of the Asian nutmeg, with which it shares great similarities. \u003c\/p\u003e  \u003cp\u003eEhuru is the seed of Monodora myristica, a tree in the Custard Apple family. Like many other trees in this family, myristica bears fruit that can be enormous (up to 40 cm) and full of seeds. The seeds are embedded in a yellow pulp, which is used in savory and sweet dishes. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eEhuru pairs excellently with citrus notes, making it suitable for use with chicken dishes. Ehuru is indispensable in traditional Nigerian dishes, such as peppersOop. The ehuru note is used as follows.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt is not a substitute for nutmeg, which is gaining popularity in Africa at the expense of calabash nutmeg. That is a pity, because it has its own strong taste and aroma, which suits African culinary traditions best. Such as in Kondres, a plantain dish, or Ewu, stewed goat, but by far the best-known use is in Pepper Soup.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUse whole notes\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eMethod 1: Cut the nut open, exposing the rough interior. Grind or crush it.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eMethod 2: Roast the nuts whole and grind them whole in a blender or coffee mixer.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUse shelled nuts\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGourd nutmeg is not grated like regular nutmeg; simply crushing it or grinding it finely with a mortar and pestle is sufficient.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried seeds contain 5-9% essential oils: α-phellandrene, α-pinene, myrene, limonene, and pinene. They give the seeds a slightly sweet but woody taste and a peppera sharpness reminiscent of 'real' nutmeg. Nevertheless, it is too easy to indiscriminately regard both nutmeg varieties as substitutes for one another. Both nuts have very distinct characteristics.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCalabash nutmeg is part of the spice blend Mbongô tchòbi, which contains, in addition to this ehuru, naturally mbongo (Afromomum citratus), chili pepper (Capsicum) and garlic nut (Afrostyrax lepidophyllus) are used, alongside the scorched bark of the garlic tree, Scorodophloeus zenkeri.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries from Monodora myristica\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 (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\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore your ehuru in a closed container.\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","brand":"depeperwinkel","offers":[{"title":"Glass jar (45 grams) - batch no: --","offer_id":43625043198194,"sku":"S105.1010-0045","price":5.7,"currency_code":"EUR","in_stock":false},{"title":"30 grams - ziplock stand-up bag (transparent)","offer_id":43625043067122,"sku":"S105.1001-0030","price":3.95,"currency_code":"EUR","in_stock":false},{"title":"45 grams - ziplock stand-up bag (transparent)","offer_id":43625043099890,"sku":"S105.1001-0045","price":5.35,"currency_code":"EUR","in_stock":false},{"title":"60 grams - ziplock stand-up bag (transparent)","offer_id":43625043132658,"sku":"S105.1001-0060","price":6.7,"currency_code":"EUR","in_stock":false},{"title":"150 grams - ziplock stand-up bag (transparent)","offer_id":43625043165426,"sku":"S105.1003-0150","price":16.55,"currency_code":"EUR","in_stock":false},{"title":"300 grams - ziplock stand-up bag (lightproof)","offer_id":43625043034354,"sku":"S105.1005-0300","price":32.8,"currency_code":"EUR","in_stock":false},{"title":"Glass jar (45 grams_ in gift box","offer_id":43625043230962,"sku":"S105.1010-G045","price":6.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/ehuru-pod-txt-wildpluk-products.png?v=1664170162"},{"product_id":"gepelde-ehuru-kalebasnootmuskaat","title":"Ehuru (gourdnutmeg) - peeled","description":"\u003cp\u003e\u003cb\u003eEhuru, also known as pebé or Jamaican nutmeg, is an important ingredient of peppersEhuru, a specialty from Nigeria, but also lends itself to many other uses. Ehuru is a totally different experience from our familiar 'real' nutmeg.\u003cbr\u003e\u003cbr\u003eStock item: unknown when it will be available again! \u003c\/b\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003eThe calabash nutmeg (ehuru in Nigerian, pèbé in Cameroon) is the nut of the tree that occurs naturally in an area extending from Sierra Leone to Angola. It has always been an important spice in Africa, until the rise of the Asian nutmeg, with which it shares great similarities. \u003c\/p\u003e  \u003cp\u003eEhuru is the seed of Monodora myristica, a tree in the Custard Apple family. Like many other trees in this family, myristica bears fruit that can be enormous (up to 40 cm) and full of seeds. The seeds are embedded in a yellow pulp, which is used in savory and sweet dishes. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eEhuru pairs excellently with citrus notes, making it suitable for use with chicken dishes. Ehuru is indispensable in traditional Nigerian dishes, such as pepperssquirt.\u003c\/p\u003e  \u003cp\u003eIt is not just like that 'nutmeg', which, incidentally, is gaining popularity in Africa at the expense of this calabash nutmeg. That is a pity, because This has its own strong aroma, which best suits African culinary traditions. Such as in Kondres, a plantain dish, or Ewu, stewed goat, but by far the best-known application is in pepperssquirt.\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\/ghana-5-spice-afb.png?v=1707823700\" style=\"margin-bottom: -5px; float: none;\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003ca title=\"Ghanese 5-spice\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/Ghana-5-spice.pdf?v=1707824165\"\u003e\u003cspan color=\"#000000\"\u003eGhanaian 5-spice in Ghanaian shortbread\u003c\/span\u003e\u003c\/a\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eUse shelled nuts\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eGourd nutmeg is not grated like regular nutmeg; simply crushing it or grinding it finely with a mortar and pestle is sufficient.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried seeds contain 5-9% essential oils: α-phellandrene, α-pinene, myrene, limonene, and pinene. They give the seeds a slightly sweet but woody taste and a peppera sharpness reminiscent of 'real' nutmeg. Nevertheless, it is too easy to indiscriminately regard both nutmeg varieties as substitutes for one another. Both 'nuts' have very distinct characteristics.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCalabash nutmeg is part of the spice blend Mbongô tchòbi, which contains, in addition to this ehuru, naturally mbongo (Afromomum citratus), chili pepper (Capsicum) and garlic nut (Afrostyrax lepidophyllus) are used, alongside the scorched bark of the garlic tree, Scorodophloeus zenkeri.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% seeds of Monodora myristica - shelled\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 (454 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\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore your ehuru in a closed container.\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  \u003c\/ul\u003e","brand":"depeperwinkel","offers":[{"title":"Glass jar contents 45 grams","offer_id":43625043525874,"sku":"S122.1010-0045","price":5.5,"currency_code":"EUR","in_stock":false},{"title":"Stand-up pouch 30 grams","offer_id":43625043394802,"sku":"S122.1001-0030","price":4.25,"currency_code":"EUR","in_stock":false},{"title":"Standing pouch 45 grams","offer_id":43625043427570,"sku":"S122.1001-0045","price":5.75,"currency_code":"EUR","in_stock":false},{"title":"Stand-up pouch 60 grams","offer_id":43625043460338,"sku":"S122.1001-0060","price":7.25,"currency_code":"EUR","in_stock":false},{"title":"Stand-up pouch 150 grams","offer_id":43625043493106,"sku":"S122.1003-0150","price":17.9,"currency_code":"EUR","in_stock":false},{"title":"Stand-up pouch 300 grams","offer_id":43625043362034,"sku":"S122.1005-0300","price":35.4,"currency_code":"EUR","in_stock":false},{"title":"Glass jar contents 45 grams in black cube box","offer_id":43625043558642,"sku":"S122.1010-0045","price":7.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/ehuru-peeled-txt-wildpluk-products.png?v=1746872770"},{"product_id":"witte-penjapeper-pgi","title":"White Penjapepper PGI","description":"\u003cp\u003e\u003cb\u003eThe white Penjapepper is a medium-sized, aromatic pepper for lovers of a robust white pepperThe pepper is \u003cu\u003every fragrant\u003c\/u\u003e and fruity, thanks to the mineral-rich, volcanic soil of the Penja Valley. Absolutely without pesticides and without artificial fertilizers.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003ePenja pepper is the first and so far only peppersoort, which is professionally cultivated on African soil. This has only been happening since the 1950s, when the pepper was introduced there.\u003c\/p\u003e  \u003cp\u003eMoreover, this is pepper the first product on the African continent to be granted the European label Indication géographique protégée (IGP). This label applies to all pepper which is grown in the Penja Valley, and implies that it is the only one allowed to use that name. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSince the introduction of the pepperThe plant has the peppercultivation in Cameroon has taken off, and especially in recent years it can be seen how a good product tells its own story. Not only has production increased sharply in recent years (although it is still a 'small' pepper is with 300 tons per year), also the market price. More and more farmers are switching from the less profitable cultivation of cocoa and coffee to that of pepper.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe special thing about the Penjapepper is the result, a particularly tasty pepper according to French gastronomes and chefs, who are very charmed by the pepper from the former French colony.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is picked when ripe (red). The PGI rules prescribe how the white pepper is produced in vats filled with drinking water, in which the red husks detach after 7 to 10 days and float to the surface. This makes it easy to separate the white core and the red pepperto separate skin, after which the pepper is dried in the sun. During maceration, light fermentation takes place, resulting in the penja pepper gets his unparalleled taste palette.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSuitable for delicate vegetables such as zucchini, cucumbers, and beans, in creamy soups and sauces, and as a table side dish.pepper.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peeled pepperberries of Piper nigrum \u003c\/li\u003e  \u003cli\u003eprotected by Afrikaans PGI\/PGI label (Protected Geographical Indication)\u003c\/li\u003e  \u003cli\u003eorigin: Cameroon, Penja Valley (Moungo)\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 and 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 section. gift packaging \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your penja pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before\u003cspan\u003e  \u003cstrong\u003eJuly 2029\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e (07- 2029)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThese expiration dates are an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number OB270384\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. **270384","offer_id":47037141680458,"sku":"P024.1010-0060","price":8.35,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **270384","offer_id":43625043689714,"sku":"P024.1001-0030","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **370384","offer_id":43625043722482,"sku":"P024.1001-0045","price":6.35,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **270384","offer_id":43625043788018,"sku":"P024.1001-0060","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **270384","offer_id":61487499116874,"sku":"P024.1010-0075","price":9.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **270384","offer_id":43625043820786,"sku":"P024.1003-0250","price":29.0,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **270384","offer_id":43625043853554,"sku":"P024.1005-0500","price":53.85,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **270384","offer_id":52705770635594,"sku":"P024.1005-1000","price":101.85,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **270384","offer_id":43625043919090,"sku":"P024.1010-G060","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/witte-penja-thickbox.png?v=1662789948"},{"product_id":"zwarte-penjapeper","title":"Black Penjapepper","description":"\u003cp\u003e\u003cb\u003eBlack Penjapepper is an aromatic pepper from Cameroon, for general use for enthusiasts of a robust peppersear. In every respect the pepper its volcanic soil straight. Fiery, fragrant, and fruity. Grown without pesticides and without artificial fertilizers.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003ePenjapepper is the first and so far only peppersoort, which is professionally cultivated on African soil. This has only been happening since the 1950s, when the pepper was introduced there.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eMoreover, the white is pepper from Penja, the first product on the African continent to be granted the Indication géographique protégée (IGP) label with European support. This label applies to all (white) products designated as such. pepper which is grown in the Penja Valley, and implies that this pepper from Penja is the only one allowed to use this protected designation. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSince the introduction of the pepperThe plant has the peppercultivation in Cameroon has taken off, and especially in recent years it can be seen how a good product tells its own story. Not only has production increased sharply in recent years (although it is still a 'small' pepper is with 300 tons per year), also the market price. More and more farmers are switching from the less profitable cultivation of cocoa and coffee to that of pepper.\u003c\/p\u003e  \u003cp\u003eThe special thing about the Penjapepper is the result, a particularly tasty pepper according to French gastronomes and chefs, who are very charmed by the pepper from the former French colony.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy not organic? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTo these organically grown pepper In order to be able to supply under the organic label, we, as a packer\/producer of the pepper must be certified. We are not. Although we process and store organic products and products from conventional cultivation strictly separately, we are therefore not (yet) allowed to use the organic label.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis black one pepper pairs excellently with steaks\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum \u003c\/li\u003e  \u003cli\u003eprotected by PGI label (Protected Geographical Indication)\u003c\/li\u003e  \u003cli\u003eorigin: Cameroon, Penja Valley (Moungo)\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your penja pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eOctober 2028 (10-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThese expiration dates are an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eDo you want to know how this Penja 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 OB520341 \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. **341","offer_id":43625044410610,"sku":"P026.1010-0060","price":8.1,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **341","offer_id":43625044246770,"sku":"P026.1001-0030","price":4.55,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **341","offer_id":43625044279538,"sku":"P026.1001-0045","price":6.15,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **341","offer_id":43625044312306,"sku":"P026.1001-0060","price":7.75,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **341","offer_id":43625044345074,"sku":"P026.1003-0250","price":28.05,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **341","offer_id":43625044377842,"sku":"P026.1005-0500","price":52.15,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **341","offer_id":43625044443378,"sku":"P026.1010-G060","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/zwarte-penja-thickbox.png?v=1662789972"},{"product_id":"taliouine-saffraan","title":"Taliouine saffron","description":"\u003cp\u003e\u003cb\u003eSaffron is a unique spice made from the stigmas of the saffron crocus. Our saffron is from small-scale, organic cultivation in Morocco and is of unprecedented quality: colorful, fragrant, and full of flavor. Class 1, crocin value: average 240.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eFrom India to Portugal, from North Africa to Sweden, there is virtually no cuisine where saffron does not play a leading role. In Spanish paella, in Italian risotto, in Scandinavian cinnamon rolls, in French bouillabaisse and Indian biryani, and so on.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSaffron consists of the red stigmas of the saffron crocus, a species of crocus cultivated in Iran thousands of years ago. Due to their delicate appearance, they are called 'threads'. Although they are perfectly edible themselves, an infusion is made for cooking, in the same way you make tea. Just a few threads in some hot, but not boiling, water are sufficient for your dish.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eFor saffron of a quality like ours, 0.1 gram is generally sufficient. The level of this quality is determined by the ISO 3632-2 report. In this report, the saffron is assessed, among other things, on the content of the color and fragrance compounds crocin, crocetine, pricocrocin, and safranal. The crocin content determines the class in which the saffron may be offered. For Class I saffron, a crocin value of 190 is required.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eEvery year, our saffron is tested to determine its quality. It is, of course, a natural product, and conditions can vary from year to year. This saffron scores an average of 240 and is therefore allowed to bear Class I. These are our measurement results in accordance with ISO 3632-2:\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e  \u003c\/p\u003e  \u003ctable class=\"table table-bordered\"\u003e  \u003ctbody\u003e\u003c\/tbody\u003e  \u003c\/table\u003e  \u003ctable class=\"table table-bordered\" style=\"background-color: white;\"\u003e  \u003ctbody\u003e  \u003ctr\u003e  \u003ctd\u003eCrocine\u003c\/td\u003e  \u003ctd\u003e240\u003c\/td\u003e  \u003ctd\u003e+\/- 24\u003c\/td\u003e  \u003c\/tr\u003e  \u003ctr\u003e  \u003ctd\u003eBitterness\u003c\/td\u003e  \u003ctd\u003e92\u003c\/td\u003e  \u003ctd\u003e +\/- 9\u003c\/td\u003e  \u003c\/tr\u003e  \u003ctr\u003e  \u003ctd\u003eTaste\u003c\/td\u003e  \u003ctd\u003e42\u003c\/td\u003e  \u003ctd\u003e +\/- 4\u003c\/td\u003e  \u003c\/tr\u003e  \u003ctr\u003e  \u003ctd\u003eMoisture content\u003c\/td\u003e  \u003ctd\u003e9.4%\u003c\/td\u003e  \u003ctd\u003e\u003cbr\u003e\u003c\/td\u003e  \u003c\/tr\u003e  \u003c\/tbody\u003e  \u003c\/table\u003e  \u003cp\u003e  \u003c\/p\u003e  \u003cp\u003eWhat are saffron threads, actually? They are the pistils (stigmas) of the flower. Equipped to be pollinated by insects. to become, hence the powerful sweet alluring scent. However, the saffron crocus is sterile and cannot reproduce by pollination. Human intervention is required for that. The only way to reproduce the annual crocus is to harvest the bulbs at the end of a cycle and replant them in the new season.  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis happens quite late in the season, in early summer. Many crocus species bloom in the spring, but the saffron crocus is a true late bloomer, hence the late bloom. The first flowers appear in the course of October. All the other crocuses follow within two weeks. The flower opens very early in the morning and would wilt later in the day. It is important to harvest the flowers before this happens, as the wilted flower is unusable.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOur saffron is grown on a small family farm in Taliouine, a village in the heart of the Sirwa in the province of Taroudant, with a centuries-old saffron tradition. It is not without reason that Taliouine saffron is included in Slow Food's Ark of Taste and also has European protected status (PGI). Taliouine is situated at an altitude of 1,300-1,500 meters in the Souss-Massa-Daraâ region, south of Marrakech. In addition to saffron, argan oil is an important regional product.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe flowers are picked gently so that no stigma is lost. After picking, the deep red stigmas are cut from the orange-yellow style, three stigmas per flower. With Spanish saffron, the style and stigmas are not separated, which makes the saffron more voluminous. Our Taliouine saffron is dried in special drying rooms, not in direct sunlight.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eFor every gram of dried saffron, the leaves, styles, and stigmas of no fewer than one hundred and fifty flowers must be separated. A massive task that requires the family to work with all their might. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eAs befits saffron, our saffron does not taste sweet; all the flavor power is combined in the safranal. To capture the flavor in your dish, an infusion is first made using just a few strands of saffron (about 0.1 grams is usually sufficient) in a little hot, but not boiling, water. In the same way you make your saffron tea. Take the time to make the infusion as strong as possible; let it steep for at least five minutes, but fifteen minutes is also fine. The liquid is used as a flavoring or tea. In some dishes, the stigmas are also used, primarily to show that real saffron has been used.\u003c\/p\u003e  \u003cp\u003eAdd saffron only at the end of the preparation process to allow the flavor profile to come into its own. Expose the saffron to heat for as short a time as possible, even in your Risotto Milanese. Do give the flavors time to integrate.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eUse a maximum of 1 gram of saffron per day (per person). \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% stigmas of the Crocus sativus\u003c\/li\u003e  \u003cli\u003eorigin: Morocco, Taliouine\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eglass jars (1, 2 and 5 grams) and (refill) bags\u003c\/li\u003e  \u003cli\u003ewhile supplies last (inquire about availability)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003cli\u003enow: volume discount: on the purchase of two or more sachets in a refill bag:\u003c\/li\u003e  \u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003etwo or more sachets at €14.50 per 1-gram sachet, 5 or more sachets €13.75 each; your discount will be applied in the shopping cart.\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cul\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. \u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore saffron 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\u003c\/b\u003e  \u003cstrong\u003e(11-2027)\u003c\/strong\u003e  \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\u003eWe maintain a limited stock of this delicious saffron. If you are interested in larger quantities, please ask us about availability and delivery time.\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":"Sachet supplied individually in a stand-up pouch","offer_id":47860370735434,"sku":"S104.1001-0000","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/saffraan-marokko-thickbox.png?v=1662789993"},{"product_id":"rode-lange-kampot-peper","title":"Red long Kampot pepper","description":"\u003cp\u003e\u003cb\u003eThis long red one pepper is a sharp, ripe pepper with a complex flavor. It is grown in the Cambodian region of Kampot, famous for its black pepperThis long one pepper It is excellently suited for Southeast Asian cuisine and delicious in sweet dishes and with goat cheese.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis long red Kampotpepper is harvested from the Javanese long pepper (Piper retrofractum) which is cultivated in Cambodia in the same region as the famous Kampotpepper grows. It comes from the ripe fruit, which can be fiery red and resembles a chili.pepper, but that isn't.\u003c\/p\u003e  \u003cp\u003eThis long one pepper It is cultivated in the forests, where farmers plant them. They utilize the shade of existing trees and the fertile, moist environment, so that no fertilization or irrigation is necessary. The plants bear fruit quickly and yield more each year. After the third year, the plants are uprooted and replaced.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis Kampot pepper is one of the four kinds of long peppers which we have in the store. From Japan, we have the equally Javanese long ones. pepper from Ishigaki Jima and from Vietnam the Indian long pepper (Piper longum) from Dak Lak, and Cape long pepper (timiz) from Ethiopia.\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\/asperge-gremolata-afb_160x160.png?v=1707984691\" style=\"margin-bottom: -5px; float: none;\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca style=\"color: #000000;\" title=\"Asperges met gremolata\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/lange-peper-gremolata.pdf?v=1707994184\"\u003e\u003cspan color=\"#000000\"\u003eGreen asparagus with gremolata\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis long one pepper is quite sharp, especially for a pepper of this type. You taste a palette of sweet citrus notes, but the spicy-woody scent of black pepper *) predominates. These are the main flavorings in long pepper:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003egermacrene D *, spicy woody\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\u003e3-carene, citrusy\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\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-myrcene *, spicy aroma, with notes of fruit (mango, grape, peach) and mint\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene *, responsible for the woody, camphor-like flavor of, among others, black pepper\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-phellandrene *, pleasant citrus and woody peppersmake\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eRed long peppers They pair excellently with lamb, goat, goat cheese, duck, fruit, and in general with dishes in which cinnamon, cloves, and saffron are (or can be) used.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe simplest way to long pepper to use, is the pepper to cut or break into pieces and then mortar or grind these pieces, for example in a coffee grinder specifically designated for grinding spices.\u003c\/p\u003e  \u003cp\u003eRed long peppers They pair excellently with lamb, goat, goat cheese, duck, fruit, and in general with dishes in which cinnamon, cloves, and saffron are (or can be) used.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of the Piper retrofractum (Javanese long) pepper)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Kampot region, Cambodia\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\u003euse long pepper in its entirety or broken. When you the pepper grind, grind your pepper then shortly before use, and store any excess ground in a well-sealable jar.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003ethe whole or broken pepper comes into its own best in stews, so that the pepper gets the time to integrate,\u003c\/li\u003e  \u003cli\u003eadd ground long pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your long 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\u003e 2028 (09-2028)\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 CP220312\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. **312","offer_id":43625047228658,"sku":"P018.1010-0045","price":8.45,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **312","offer_id":43625047064818,"sku":"P018.1001-0030","price":6.0,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **312","offer_id":43625047097586,"sku":"P018.1001-0045","price":8.1,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **312","offer_id":43625047130354,"sku":"P018.1001-0060","price":10.2,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **312","offer_id":43625047163122,"sku":"P018.1002-0150","price":22.85,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **312","offer_id":43625047195890,"sku":"P018.1005-0300","price":45.2,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **312","offer_id":43625047261426,"sku":"P018.1010-G045","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/lange-kampot-thickbox.png?v=1662790040"},{"product_id":"zwarte-voatsiperifery-peper","title":"Black Voatsiperifery pepper","description":"\u003cp\u003e\u003cb\u003eVoatsiperifery is the tailpeppera small tree that grows only on the islands off the east coast of Africa. In Magalasy, it is called peppertjes voatsiperifery, pepper of the pepperrank. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is also known as 'poivre lingue', the lianapepper mentioned. It is common to use Piper borbonense as the botanical name, sometimes called Cubeba borbonensis, due to its relationship to the cubeb.pepper, also a tailpepper.\u003c\/p\u003e  \u003cp\u003eIn reality, it concerns a trio. peppersspecies, of which the Piper borbonense is one, the \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"ff5\"\u003ePiper borbonense, the Piper pyrifolium and the P\u003c\/span\u003e\u003cspan class=\"ff5\"\u003eiper pach\u003cspan class=\"_ _3\"\u003e\u003c\/span\u003eyphyllum. \u003c\/span\u003eThis peppers occur naturally in tropical forests of Madagascar, Réunion, Mauritius, and the Seychelles, islands off the east coast of Africa, and hardly or not at all on the continent itself.\u003c\/p\u003e  \u003cp\u003ePicking the fruit is no easy task, the pepper growing up hard-to-reach places; the vines grow up trees and rock faces. The fruits are found at the end of the vines on the young shoots, high up in the vines. The small fruits are 5 mm in size and round, becoming slightly smaller (3 mm) after drying. You can recognize them immediately by their relatively long, edible stalk. The sharpness of this pepper becomes just like with black peppers and long peppers determined by pepperoil (piperine). \u003c\/p\u003e  \u003cp\u003eIn Madagascar grows the pepper in the higher parts of Central Madagascar. One and a half to two tons of voatsiperifery are harvested annually in Madagascar, for a peppersvery little. Because the fruit is only picked in the wild, there is no organic labeling of the Voatsiperifery. Voatsiperifery is (just like Kampot)pepper) included in the 'Ark of Taste' (Slow Food Foundation).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt pepperA wine from the Tsiperifery, fruity and aromatic, with a hint of camphor. The aromas of a peppergrains are released as soon as the pepperis ground into grains. Therefore, do not cook the voatsiperifery for too long, even though it is known to retain aromas for a long time.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eBlack voatsiperifery can be used whole or ground. When grinding, the stem sometimes protests; that is unavoidable. The stem is essential; were it removed, the berry wall would be damaged, with a significant chance that the pepper quickly loses its aromas.\u003c\/p\u003e  \u003cp\u003eBlack Voatsiperifery is a versatile black pepper, which pairs excellently with white fish, white meat, (sour) green salads and delicate vegetables, and on pasta. Black Voatsiperifery gives a boost to your masala spice blends. Adjust your dosage to the sharp character of this special peppersear.\u003c\/p\u003e  \u003cp\u003eTip: Combine these pepper I agree with goat cheese, also in hot dishes! Heat the pepper not too vigorous (on grill or barbecue), then the pepper a bit on the bitter side.\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\/Spaghetti-cacio-e-pepe_160x160.jpg?v=1707754152\" style=\"margin-bottom: -5px; float: start;\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003ca title=\"Spaghetti cacio e pepe\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/Spaghetti-cacio-e-pepe.pdf?v=1707753581\"\u003e\u003cspan color=\"#000000\"\u003eSpaghetti cacio e pepe\u003c\/span\u003e\u003c\/a\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of the Piper borbonense\u003c\/li\u003e  \u003cli\u003eforaging (partially planted)\u003c\/li\u003e  \u003cli\u003eorigin: Madagascar\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your voatisiperifery pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eJune 2028 (06-2028)\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 KG610428\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. **610428","offer_id":43625047556338,"sku":"P038.1010.0060","price":9.45,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **610428","offer_id":43625047392498,"sku":"P038.1001.0030","price":5.35,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **309","offer_id":43625047425266,"sku":"P038.1001.0045","price":7.2,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **610428","offer_id":43625047458034,"sku":"P038.1001.0060","price":9.1,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up pouch (transparent) - batch no. **309","offer_id":43625047490802,"sku":"P038.1003-0250","price":33.0,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **309","offer_id":43625047523570,"sku":"P038.1005-0500","price":61.3,"currency_code":"EUR","in_stock":true},{"title":"1,000 grams - ziplock stand-up bag (lightproof) - batch no. **309","offer_id":48814275363146,"sku":"P038.1005-1000","price":117.7,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **610428","offer_id":43625047589106,"sku":"P038.1010.G060","price":10.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/voa-zwart-wildpluk-products.png?v=1667559616"},{"product_id":"witte-voatsiperifery-peper","title":"White Voatsiperifery pepper","description":"\u003cp\u003e\u003cb\u003eOn the islands off the coast of Africa grows Piper borbonense, a woody climbing plant. In Madagascar, they call this voatsiperifery, pepper (voa) of the pepperrank (\u003cspan data-mce-fragment=\"1\"\u003etsiperifery)\u003c\/span\u003e.  The small, stalked berries are fruity and quite tart.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTemporarily very limited stock \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e\u003c\/b\u003eThe peppersThe Piper borbonense is also called Cubeba borbonensis, because it is related to the cubeb.pepperThe sharpness of this pepper becomes just like with black pepper and long pepper Through pepperoil (piperine) determined. Due to the botanical name and the link with Madagascar, it seems obvious that pepper bourbonpepper to mention, but that name is already used for the fruitlets of the Schinus molle, a relative of the pistachio. This is also known as the Peruvian pink. pepper named.\u003c\/p\u003e  \u003cp\u003eThe plant occurs naturally in the tropical forests of Madagascar, Réunion, Mauritius, and the Seychelles, islands off the east coast of Africa, and hardly, if at all, on the continent itself. Picking the small fruits is no easy task; the vines grow in the wild or semi-wild as lianas up trees to a height of 10 meters or more. The fruits are found at the ends of the vines on the young shoots, high up in the vines. The small fruits are 5 mm in size and round, becoming slightly smaller (3 mm) after drying. The white pepperThe grains are even a fraction smaller.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eAbout one and a half to two tons of voatsiperifery are harvested in Madagascar annually, for a peppersVery few. Because the fruit is only picked in the wild, there is no organic labeling for the Voatsiperifery. Voatsiperifery is included in the 'Ark of Taste'.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eJust like the cubebpepper is the Voatsiperifery fruity and aromatic, with a hint of camphor (white Voatsiperifery is less camphor-like). White Voatsiperifery distinguishes itself from other whites peppers due to its aroma and sharpness.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe aromas of a peppergrains are released as soon as the pepperis ground into grains. Do not cook the voatsiperifery for too long, even though it is known to retain aromas for a long time, and make the most of its unique character.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWhite voatsiperifery can be used whole or ground. It is a versatile white pepperAdjust your dosage to the sharp nature of this special one. pepper.\u003c\/p\u003e  \u003cp\u003eSuitable for delicate vegetables such as courgettes, cucumbers, and beans, in creamy soups and sauces, and as a table side dish.pepper.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of the Piper borbonense\u003c\/li\u003e  \u003cli\u003eforaging - hand-picked\u003c\/li\u003e  \u003cli\u003eorigin: Madagascar\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your voatisiperifery 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\u003e2026 (09-2026)\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":"60 grams - glass jar - batch no. **232","offer_id":43625047982322,"sku":"P040.1010.0060","price":10.7,"currency_code":"EUR","in_stock":false},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **232","offer_id":43625047818482,"sku":"P040.1001.0030","price":6.1,"currency_code":"EUR","in_stock":false},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **232","offer_id":43625047851250,"sku":"P040.1001.0045","price":8.25,"currency_code":"EUR","in_stock":false},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **232","offer_id":43625047884018,"sku":"P040.1001.0060","price":10.35,"currency_code":"EUR","in_stock":false},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **232","offer_id":43625047916786,"sku":"P040.1003.0250","price":37.65,"currency_code":"EUR","in_stock":false},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **232","offer_id":43625047949554,"sku":"P040.1005.0500","price":69.9,"currency_code":"EUR","in_stock":false},{"title":"Glass jar (60 grams) in gift box - batch no. **232","offer_id":43625048015090,"sku":"P040.1010.G060","price":11.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/witte-voat-thickbox.png?v=1662790093"},{"product_id":"rode-voatsiperifery-peper","title":"Red voatsiperifery pepper","description":"\u003cp\u003e\u003cb\u003eOn the islands off the coast of Africa grows Piper borbonense, a woody climbing plant. In Madagascar, they call this pepper Voatsiperifery, or pepper of the pepperslender. The small, stalked berries are fruity and quite tart.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTemporarily unavailable awaiting new harvest! \u003cbr\u003eBlack VOA is in stock.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is also known as 'poivre lingue', the lianapepper mentioned. It is common to use as a botanical name to use Piper bornonense, sometimes called Cubeba borbonensis, because the kinship of the cubebpepper, also a tailpepper.\u003c\/p\u003e  \u003cp\u003eIn reality, it concerns a trio. peppersspecies, of which the Piper borbonense is one, the \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"ff5\"\u003ePiper borbonense, the Piper pyrifolium\u003cspan\u003e  \u003c\/span\u003eand the P\u003c\/span\u003e\u003cspan class=\"ff5\"\u003eiper pach\u003cspan class=\"_ _3\"\u003e\u003c\/span\u003eyphyllum. \u003c\/span\u003eThis peppers occur naturally in tropical forests of Madagascar, Réunion, Mauritius, and the Seychelles, islands off the east coast of Africa, and hardly or not at all on the continent itself.\u003c\/p\u003e  \u003cp\u003ePicking the fruit is no easy task, the pepper growing up hard-to-reach places; the vines grow up trees and rock faces. The fruits are found at the end of the vines on the young shoots, high up in the vines. The small fruits are 5 mm in size and round, becoming slightly smaller (3 mm) after drying. You can recognize them immediately by their relatively long, edible stalk. The sharpness of this pepper becomes just like with black peppers and long peppers determined by pepperoil (piperine). \u003c\/p\u003e  \u003cp\u003eIn Madagascar grows the pepper in the higher parts of Central Madagascar. One and a half to two tons of voatsiperifery are harvested annually in Madagascar, for a peppersVery few. Because the fruit is only picked in the wild, there is no organic labeling of the Voatsiperifery.\u003c\/p\u003e  \u003cp\u003eVoatsiperifery is included in the 'Ark of Taste' (Slow Food Foundation).\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eJust like the cubebpepper The Voatsiperifery is fruity and aromatic, with a hint of camphor (white Voatsiperifery is less camphor-like). The red currant comes across as milder than the black one, due to the flavor profile developed more deeply through ripening, and is therefore versatile.\u003c\/p\u003e  \u003cp\u003eThe aromas of a peppergrains are released as soon as the pepperis ground into grains. Therefore, do not cook the voatsiperifery for too long, even though it is known to retain aromas for a long time.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eRed Voatsiperifery can be used whole or ground. When grinding, the stem sometimes protests; that is unavoidable. The stem is essential; were it removed, the berry wall would be damaged, with a good chance that the pepper quickly loses its aromas.\u003c\/p\u003e  \u003cp\u003eRed Voatsiperifery is a versatile, ripe pepper, which pairs excellently with poultry, including chicken, and meats with a more pronounced flavor, such as game. Also tastes great in (sour) green salads and sauces, side dishes, and finger food. Adjust your dosage to the sharp character of this special pepper.\u003c\/p\u003e  \u003cp\u003eTip: combine these pepper Try it with pear or pear tart! And certainly worth a try with goat cheese!\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% ripe pepperberries of the Piper borbonense\u003c\/li\u003e  \u003cli\u003eforaging (partially planted)\u003c\/li\u003e  \u003cli\u003eorigin: Madagascar\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your Voatsiperivery pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eFebruary 2027\u003c\/b\u003e  \u003cstrong\u003e(02-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003cb\u003e\u003c\/b\u003e  \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. **261","offer_id":43625048310002,"sku":"P039.1010-0060","price":9.95,"currency_code":"EUR","in_stock":false},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **261","offer_id":43625048146162,"sku":"P039.1001-0030","price":5.65,"currency_code":"EUR","in_stock":false},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **261","offer_id":43625048178930,"sku":"P039.1001-0045","price":7.65,"currency_code":"EUR","in_stock":false},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **261","offer_id":43625048211698,"sku":"P039.1001-0060","price":9.6,"currency_code":"EUR","in_stock":false},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **261","offer_id":43625048244466,"sku":"P039.1002-0250","price":34.85,"currency_code":"EUR","in_stock":false},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **261","offer_id":43625048277234,"sku":"P039.1005-0500","price":64.75,"currency_code":"EUR","in_stock":false},{"title":"Glass jar (60 grams) in gift box - batch no. **261","offer_id":43625048342770,"sku":"P039.1010-G060","price":10.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/voatsi-rood-txt-wildpluk-products.png?v=1664204347"},{"product_id":"basilicum-vasilikos","title":"Basil (vasilikos)","description":"\u003cp\u003e\u003cb\u003eThis spicy basil was harvested on the island of Crete, the island where the mountain slopes are colored by a carpet of flowering herbs in the summer. This wild basil is distinguished by a high content of anise camphor (anethol), making the taste powerful and sweet, just like that of Thai basil. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis wild basil comes from Ocimum basilicum, one of the many herbaceous plants that grow naturally on the island of Crete. Not to be confused with Clinopodium vulgare, the true wild basil, which also occurs on Crete and is used as a herb.\u003c\/p\u003e  \u003cp\u003eBasil is sometimes called the 'king of herbs', but the official name is sweet basil. Nowadays, we know the plant mainly from kitchen basil, usually a variety of Basilico Genovese, the stereotype of Italian basil.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSweet basil originates from India, where 'tulsi', the collective name for various types of basil, is a sacred plant that is often planted in front of the house in a specially prepared bed, the vindradas. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOf all basil varieties, this wild-growing basil and Thai basil are the richest in anethol. This distinguishes this basil from fresh basil, which is rather bland in that respect. Our Cretan basil tastes slightly sweet, but with distinct licorice accents, making it delicious with stewed fish (think haddock) and roasted lamb, but of course also in pasta and on pizza.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eFor the famous Pesto Genovese, Italians prefer 'lettuce leaf' basil, with its somewhat crunchy and light peppercrisp leaf. Although it lacks bite, wild basil is also very suitable for this dish.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eOnly the leaves of basil are used as a herb. The characteristic scent is that of methylchavicol, which we also know from tarragon and chervil. The broad The flavor and aroma profile of basil makes it combine well with lemon, lime, mint, clove, anise, and star anise. Some of the aromatic and flavor compounds (essential oils) in basil are:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003emethyl-chavicol (estragol), anise-like, as in tarragon and chervil,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eanethol, anise-like,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003emethyl-eugenol, spicy, woody and sweetish, as in cloves, \u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eterpine-4-ol, sweet woody and pepperstrong aroma, as in juniper, \u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003elinalol, responsible for the fresh floral scent, for the scents of rosewood and coriander,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003emethyl cinnamate, fruity, sweet taste like strawberries, scent of cinnamon,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003e1,8-cineole, eucalyptol, the refreshing taste of myrtle (and eucalyptus oil), \u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003e(E)-caryophyllene, a flavor between clove and turpentine, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003elimonene, the scent of lemon peel.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe flavor of dried basil comes into its own best when the leaves are added towards the end of the cooking time and given at most ten minutes to reabsorb water, develop flavor, and share with the dish.\u003c\/p\u003e  \u003cp\u003eWild basil combines excellently with oregano, thyme, rosemary, and fennel seeds. Dosage: use a teaspoon of dried basil instead of a tablespoon of finely chopped fresh basil (and vice versa). Basil is used in a 'sea of ​​classic dishes' from the Mediterranean region, as well as in Indian cuisine. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried leaf (stripped, virtually no twigs) \u003c\/li\u003e  \u003cli\u003egrows in the wild, hand-picked\u003c\/li\u003e  \u003cli\u003eorigin: Greece (Crete)\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass and stand-up pouch (no test tubes)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eGlass jar contains 20 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 section. \u003ca href=\"https:\/\/www.foodandspices.nl\/depeperwinkel-geschenkverpakkingen\"\u003egift packaging \u003c\/a\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your basil 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 2027\u003c\/strong\u003e  \u003cstrong\u003e(11-2027)\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":"20 grams - glass jar - batch no. **241","offer_id":43625050996978,"sku":"H001.1010-0020","price":3.65,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **241","offer_id":43625051095282,"sku":"H001.1002-0030","price":2.75,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **241","offer_id":43625051128050,"sku":"H001.1002-0045","price":3.7,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **241","offer_id":43625051160818,"sku":"H001.1002-0060","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (lightproof) - batch no. **241","offer_id":43625051193586,"sku":"H001.1003-0150","price":10.45,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **241","offer_id":43625051062514,"sku":"H001.1005-0300","price":20.7,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (20 grams) in gift box - batch no. **241","offer_id":43625051029746,"sku":"H001.1010-G020","price":4.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/basilicum-txt-wildpluk-products.png?v=1664040631"},{"product_id":"woudkruidnagel","title":"Forest cloves","description":"\u003cp\u003e\u003cb\u003eA clove is the unopened flower bud of the clove tree. Our forest cloves come from cultivation in the rainforest in the nature reserve. \u003cimg src=\"data:image\/png;base64,iVBORwoaCgpJSERSxh0IBvFiE7EJcEhZcy4jLiMBeKU\/dgJASURBVHic7ZxbEoIwDEWBcRlO978uxn3gF07pJE3SptDWe\/7UvG4fYArjehzHAriyPV09go0BATYGBNgYENy2MUJ4HyG8hzjp19aq8e91\" alt=\"\"\u003e\u003cimg src=\"data:image\/png;base64,iVBORwoaCgpJSERSxh0IBvFiE7EJcEhZcy4jLiMBeKU\/dgJASURBVHic7ZxbEoIwDEWBcRlO978uxn3gF07pJE3SptDWe\/7UvG4fYArjehzHAriyPV09go0BATYGBNgYENy2MUJ4HyG8hzjp19aq8e91\" alt=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e  \u003cspan\u003eLake Periyar National Park \u003c\/span\u003ein India. The cultivation is therefore organic – semi-wild – and the harvesting method 'spotless', resulting in a fresh reddish-brown head that you can crush between your fingers. And extraordinarily aromatic! \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eStock item - temporarily unavailable - we have been able to offer cloves, a spicy clove from Zanzibar in our assortment\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCloves come from Syzygium aromaticum, a tree that originally grew only in the Moluccas, especially in the sultanates of the North Moluccas (Maluku Utara).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe clove tree is a 10-15 meter tall tree that bears cream-colored flowers, which turn red during flowering. However, this usually does not happen, because before the flowers open, the buds are picked to be dried into what we call cloves.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe tree bears flowers for the first time in the fourth to as many as the seventh year and can live to be eighty years old. The buds are picked manually by experienced pickers. The timing of the harvest is crucial; the buds must be perfectly round and already beginning to change color. As soon as a bud opens, it becomes unusable as a spice.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Portuguese discovered the clove location in 1424, long before the Dutch asserted their supremacy in the Moluccas and seized the clove trade by force. Using methods that cannot withstand the light of day, they managed to have cultivation restricted to the island of Ambon in the Central Moluccas. Nowhere else in the world did the clove tree grow.\u003c\/p\u003e  \u003cp\u003eThe Banda Massacre, now 400 years ago, is commemorated annually on May 8. The West Frisian Museum looks back on it.\u003ca href=\"https:\/\/wfm.nl\" target=\"_blank\"\u003e online\u003c\/a\u003e.\u003c\/p\u003e  \u003cp\u003eDespite all the precautions taken by the Dutch, the Frenchman Pierre Poivre (no, not a joke) succeeded in 1770 in siphoning planting material from the Moluccas and planting it on the French tropical island of Saint Mauritius off the coast of Africa. In doing so, he succeeded in breaking the VOC's monopoly on clove cultivation. Today, cloves are grown all over the world, and Indonesia is the absolute world leader with plantations on Sulawesi and Java. Cultivation in the Moluccas is of minor significance.\u003c\/p\u003e  \u003cp\u003eOur Premium Siputih cloves have a thousand-pound weight of 100 grams (one thousand buds per ounce) and are of very high quality. They are dried in such a way that the stem is thoroughly dry, but the reddish-brown bud has remained quite soft. You can easily remove it from the stem and crush it between your fingers. The exuberant aroma tells the rest.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe clove aroma comes from the pungent-tasting eugenol, and combines excellently with spices and herbs that also contain eugenol, such as nutmeg, allspice, and cinnamon, pepper, vanilla (eugenol is the raw material for the production of vanillin), basil and star anise.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCloves are suitable for sweet and savory dishes, in baked goods and desserts as well as in roasts and stews, in sour meat dishes and curries, and in sauerkraut, red cabbage, and mulled wine, of course. Many famous spice blends contain cloves.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried flower buds of Sygyzium aromaticum\u003c\/li\u003e  \u003cli\u003eforaging - hand-picked\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)\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 glass 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\u003eStore cloves 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\u003esave your cloves in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eJune 2027 \u003c\/b\u003e\u003cstrong\u003e(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":"45 grams - glass jar - batch no. **043","offer_id":43625053126898,"sku":"S106.1010-0045","price":6.2,"currency_code":"EUR","in_stock":false},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **043","offer_id":43625052995826,"sku":"S106.1001-0045","price":5.85,"currency_code":"EUR","in_stock":false},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **043","offer_id":43625053028594,"sku":"S106.1001-0060","price":7.4,"currency_code":"EUR","in_stock":false},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **043","offer_id":43625053061362,"sku":"S106.10201-0150","price":16.55,"currency_code":"EUR","in_stock":false},{"title":"Glass jar (45 grams) in gift box - batch no. **043","offer_id":43625053159666,"sku":"S106.1010-G045","price":7.1,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/kruidnagel-thickbox.png?v=1662790328"},{"product_id":"cubebpeper-staartpeper","title":"Cubebpepper (tailpepper)","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 stem.pepper named because of the 'tail' at the pepperCubeb-pepper is spicy, with a slightly bitter undertone, and is not as sharp 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 It occurs naturally in humid tropical forests and mangrove forests. Originally from Java, but 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 ispepper used in Arabic cuisine, which is why it sometimes appears in Ras-el-hanout. In the Middle Ages, the cubeb was pepper a beloved but exclusive spice in Europe. In the 17th century, the use of cubeb in European cuisine came to an end, possibly because the Chinese used it to ward off demons, but more likely due to the strong rise of other peppers.\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\u003eCubebpepper is a real one pepper, but differs clearly from a black one in terms of taste and sharpness pepperThe sharpness is less anyway, but apart from the camphoraceous pepperstaste it in Cubebpepper clearly nutmeg. Moreover, cubeb haspepper a slightly bitter undertone, unlike the \u003ca title=\"ashantipeper\" href=\"ashanti-peper-staartpeper\"\u003eAfrican cubebpepper of Ashantipepper\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 cooked for a longer period, such as in stews and soups. Cubeb is also used in peppernuts, although for this – 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 becomes just like black pepper 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% pepperberries of the 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 class=\"li1\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (45 grams), stand-up pouch and test tube (10 ml)\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li1\"\u003e  \u003cspan class=\"s1\"\u003eLarger quantities on request\u003c\/span\u003e\u003cbr\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 section.  \u003ca href=\"https:\/\/www.foodandspices.nl\/index.php?route=product\/category\u0026amp;path=94n\"\u003egift packaging \u003c\/a\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003egrind your cubebpepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003cli\u003ekeep pepper in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eJune 2027\u003c\/b\u003e  \u003cstrong\u003e(06-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThe 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  \u003cp\u003e\u003cbr\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":"piment","title":"Allspice","description":"\u003cp\u003e\u003cb\u003ePimento or Jamaican pepper is a berry that, due to its complex flavor, is an excellent substitute for the three aromas it combines: clove, a hint of nutmeg and cinnamon, and bay leaf. But allspice is also pepperig. It is therefore not without reason that the nickname for pimento is 'allspice'.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePermanently reduced in price!\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eAllspice is the dried, unripe fruit of a shrub from the myrtle family, which at first glance closely resembles the bay laurel. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eJust like other pseudo-peppers Allspice contains a pungent substance, in this case gingerol, which we know from ginger. Additionally, an allspice berry combines the aromas of cinnamon, nutmeg, and clove, and is for this reason often called 'allspice'. The berry has had these names since its first encounter with the British in the early 17th century. A century earlier, Columbus had discovered the spice in Jamaica and gave it the name Jamaican pepperbes under the assumption with a (real) pepper to have to deal with.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn the 17th century, the British made every effort to control the trade by hindering the spread of the plant. They should have known that birds would spoil the party. These birds spread the seeds as far as Hawaii. Incidentally, allspice grew not only in Jamaica, but in numerous places in the Greater Antilles. Pimenta diocia still grows only in the Western Hemisphere.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eJamaica is the main producer, accounting for 70% of the world trade; in addition, the berries come from the tropical regions of the Americas and—ours—from Guatemala, Honduras, and Mexico. After picking, the berries are left to rest for a short time to allow the flavor to develop. Only then are the berries dried. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eAllspice is naturally a must in Caribbean cuisine, but also in Middle Eastern cuisines, such as Palestinian cuisine. Great Britain has such a special bond with allspice that it is even used in cakes. In France, allspice is also known as the 'quatre épices', after the four main aromas: clove, cinnamon, nutmeg, and ginger.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe fresh allspice berries are not used, only the dried ones. These are used as a substitute for bay leaf in broths, in cured meats and sausages, with game, and fish (the Spanish escabeche). and in stews and marinades. In addition, allspice is delicious with pear or apple, and in rice pudding! In English cuisine, you will find numerous Baked goods and desserts with chili.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe all-spice character of allspice is evident from the brief list below of aromatic compounds in the berry:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003eeugenol, the characteristic scent of clove, nutmeg, cinnamon, basil, and bay leaf\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-phellandrene, a pleasant mint and citrus flavor\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-humulene, woody, as in hops (humulus lupulus)\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e1,8-cineol, eucalyptol, the refreshing taste of mint (and eucalyptus oil)\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eδ-cadinene , like thyme, and\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egermacrene D, spicy and woody.\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eUse allspice whole (crushed or not) or ground. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried fruit of the Pimento dioica  \u003c\/li\u003e  \u003cli\u003eorigin: Mexico\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\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore allspice in a dark, dry, and cool place.\u003c\/li\u003e  \u003cli\u003eGrind allspice at the very last moment, and do not store ground allspice for too long.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your allspice 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 2027 (11-2027\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":"FOOD\u0026SPICES","offers":[{"title":"45 grams - glass jar - batch no. **315","offer_id":43625054306546,"sku":"S101.1010-0045","price":3.25,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **315","offer_id":43625054175474,"sku":"S101.1001-0045","price":3.25,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **315","offer_id":43625054208242,"sku":"S101.1001-0060","price":4.1,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **315","offer_id":43625054241010,"sku":"S101.1003-0150","price":9.15,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **315","offer_id":43625054273778,"sku":"S101.1005-0500","price":27.5,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **315","offer_id":49577736241482,"sku":"S101.1005-1000","price":52.0,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **315","offer_id":43625054339314,"sku":"S101.1010-G045","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/piment-thickbox.png?v=1662790393"},{"product_id":"dak-lak-lange-peper","title":"Long đắk lắk pepper","description":"\u003cp\u003e\u003cb\u003eThis quite sharp red, long pepper is a pepper who can match many black pepperHe is from Đắk Lắk (Dak Lak), a province in western Vietnam, on the Cambodian border. Đắk Lắk is located in the Central Highlands (Tây Nguyên).\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePermanently reduced in price\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eLong pepper was used as a medicine by the Greeks and Romans. Until the twelfth century, long pepper in Europe the spice, according to tradition used mainly to mask the harsh taste of meat. It was a fairly expensive spice. In the first century AD, the price of long pepper twice as expensive as the price of white pepper and four times the price of black pepper. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn the fourteenth century, a true peppersa struggle in which all colonial great powers were involved. There was soon no longer any room for long pepper, displaced by black pepper, and later with the discovery of the New World on the sharp side due to Chilepeppers.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Southeast Asia, the long pepper always remained popular. The most special long peppers come from this part of the world, from Cambodia, Vietnam, and Japan. Outside Asia, the Cape grows pepper in large parts of the African continent, especially in the east and south of Africa. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe plant on which it grows is a long pepper of the Indian type, Piper longum. It grows on a small climbing plant, at most a meter tall. It has broad, green leaves and scaly spikes 5-8 cm long, which resemble willow catkins. In spring, very small flowers are hidden beneath these scales, from which the seeds later develop. These are about the size of poppy seeds.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis long one pepper is quite sharp, especially for a pepper of this type. The taste and smell of long pepper is complex, especially that of this ripe one peppers. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried pepperIt is quite hard and seems difficult to process, but when you pepperwhich first breaks or cuts into pieces, it is easy to grind or pound. The scent of ground long pepper is undeniably overwhelming, very aromatic. It is often compared to that of false cardamom (korarima): sour-sweet. In the Vietnamese long pepper the sweetness clearly dominates.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper longum\u003c\/li\u003e  \u003cli\u003eorigin: Đắk Lắk, 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 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\u003euse long pepper in its entirety or broken. When you the pepper grind, grind your pepper then shortly before use, and store any excess ground in a well-sealable jar.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003ethe whole or broken pepper comes into its own best in stews, so that the pepper gets the time to integrate,\u003c\/li\u003e  \u003cli\u003eadd ground long pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your long pepper pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003e  \u003cmeta charset=\"utf-8\"\u003ebatch 280395 - 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 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. **219","offer_id":43625054699762,"sku":"P017.1010-0045","price":5.3,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054535922,"sku":"P017.1001-0030","price":3.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054568690,"sku":"P017.1001-0045","price":4.95,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054601458,"sku":"P017.1001-0060","price":6.2,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054634226,"sku":"P017.1003-0150","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **219","offer_id":43625054666994,"sku":"P017.1005-0300","price":27.5,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **219","offer_id":51154383339850,"sku":"P017.1005-1000","price":80.3,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **219","offer_id":43625054732530,"sku":"P017.1010-G045","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/daklak2-bowl-products.png?v=1664983934"},{"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":"witte-phu-quốc-peper","title":"White Phú Quốc pepper","description":"\u003cp\u003e\u003cb\u003eThis white Phú Quốc pepper is produced in a traditional way on the Vietnamese island of Phú Quốc. The pepper is of superior quality, 0% tạp chất, ideally suited for the preparation of fish and squid dishes, and in exotic fruit salads.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eOn the Vietnamese island of Phú Quốc, traditional methods have been used since the beginning of the 19th century. pepper renovated. The pepperCultivation was introduced there by the Chinese, but has been greatly improved under French management, just as happened at the time in Kampot, in neighboring Cambodia.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003ePhú Quốc is located in Kiên Giang province and, at approximately 590 square kilometers, is the largest island in Vietnam. It is part of an archipelago of 22 islands and lies closer to the coast of Cambodia than that of Vietnam. The island has over 100,000 inhabitants. The pepper is one of the sources of income, alongside tourism and the famous nuoc mâm (fish sauce).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWith government support, the traditional way in which the pepper on Phú Quốc is being cultivated, cherished. Since the 1950s, the peppercultivation, due to political developments and the war(s), has become primarily a women's affair. And that is still the case on many plantations.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt is a relatively small pepper in Vietnam, because it accounts for only 1% of the total pepperharvest of the land, which on average takes place on a large scale and is mechanized. In contrast to the pepper from Bà Rịa-Vũng Tàu, on the east coast, east of Ho Chi Minh City is the Phú Quốc pepper not yet eligible for geographic indication (GI).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWe offer you the white Phú Quốc pepper, Tiêu sọ đỏ Phú Quốc and the red Phú Quốc pepper, called Hạt tiêu chín đỏ Phú Quốc. The red one pepper It is picked ripe and then soaked in water to loosen the 'skin'. The white core that remains is dried in the sun. It has a somewhat creamy color. We offer the premium quality white pepper on, 0% tạp chất, free from impurities and with a pleasantly balanced ferment flavor.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper has several subtle aromas of fruit (mango\/raspberry) and a light acidic accent. As a result, the pepper suitable for all types of white meat (from veal and poultry to – in the French style – tripe and andouillette), white fish, squid, and cuttlefish. Use the pepper also try it in combination with apple or pear.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peeled pepperberries of Piper nigrum \u003c\/li\u003e  \u003cli\u003e0% tạp chất - free from impurities\u003c\/li\u003e  \u003cli\u003eprotected by Vietnamese PGI label (Protected Geographical Indication)\u003c\/li\u003e  \u003cli\u003eorigin: Phú Quốc, Vietnam\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your phu quoc pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eOctober\u003c\/strong\u003e\u003cb\u003e 2028\u003c\/b\u003e\u003cstrong\u003e (10-2028)\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 Phú Quốc tastes?\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCould you also try a test tube?The tube contains sufficient pepper to fathom the essence of cosmetics.\u003c\/p\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number CP55090\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. **CP55090","offer_id":43625055977714,"sku":"P044.1010-0075","price":9.1,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up pouch (transparent) - batch no. **CP55090","offer_id":43625055813874,"sku":"P044.1001-0030","price":5.15,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **CP55090","offer_id":43625055846642,"sku":"P044.1001-0045","price":6.95,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up pouch (transparent) - batch no. **CP55090","offer_id":43625055879410,"sku":"P044.1001-0060","price":8.75,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up pouch (transparent) - batch no. **CP55090","offer_id":43625055912178,"sku":"P044.1001-0250","price":31.75,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **CP55090","offer_id":43625055944946,"sku":"P044.1001-0500","price":59.0,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **CP55090","offer_id":43625056010482,"sku":"P044.1010-G060","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/muntok-thickbox.png?v=1662790558"},{"product_id":"rode-phu-quốc-peper","title":"Rode Phú Quốc pepper","description":"\u003cp\u003e\u003cb\u003eThis red Phu Quôc (phu quoc) pepper is just like our black phu quoc a pepper originating from the Vietnamese island of Phu Quoc. The red pepper is made with red, ripe berries and therefore has a fantastic aroma.\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003ePhu Quoc pepper is cultivated in a traditional way, without chemical aids, primarily by women since the 1950s. On the Vietnamese island of Phú Quốc, it has been cultivated in a traditional way since the beginning of the nineteenth century. pepper renovated \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepperCultivation was introduced there by the Chinese, but has been greatly improved under French management, just as happened at the time in Kampot in neighboring Cambodia.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003ePhú Quốc is located in Kiên Giang province and, at approximately 590 square kilometers, is the largest island in Vietnam. It is part of an archipelago of 22 islands and lies closer to the coast of Cambodia than that of Vietnam. The island has over 100,000 inhabitants. The pepper is one of the sources of income, alongside tourism and the famous nuoc mâm (fish sauce).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWith government support, the traditional way in which the pepper on Phú Quốc is being cultivated, cherished. Since the 1950s, the peppercultivation, due to political developments and the war(s), has become primarily a women's affair. And that is still the case on many plantations.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt is a relatively small pepper in Vietnam, because it accounts for only 1% of the total pepperharvest of the land, which on average takes place on a large scale and is mechanized. In contrast to the pepper From Bà Rịa-Vũng Tàu, on the east coast, east of Ho Chi Minh City, the Phú Quốc has not yet been considered for geographical indication (GI).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWe offer you the white Phú Quốc pepper, Tiêu sọ đỏ Phú Quốc and the red Phú Quốc pepper, called Hạt tiêu chín đỏ Phú Quốc, but also the black \u003cmeta charset=\"utf-8\"\u003ePhú Quốc (a mixture of unripe and ripe berries). \u003cbr\u003eThe red one pepper It is picked ripe and laid out to dry in the sun without further treatment. It then acquires a burgundy-like to reddish-brown color. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper has several subtle aromas of fruit (mango\/raspberry) and cocoa, among others, and a slightly acidic accent. As a result, the pepper suitable for all types of meat (red and white), fruit salads and dishes containing chocolate, even desserts.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eAlthough the pepper Although it also pairs well with white fish, squid, and cuttlefish, for those combinations we generally recommend the milder white Phu Quoc.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% aged pepperberries of Piper nigrum \u003c\/li\u003e  \u003cli\u003eprotected by Vietnamese PGI label (Protected Geographical Indication)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Phú Quốc, Vietnam\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your\u003cstrong\u003e  \u003c\/strong\u003ePhú Quốc\u003cstrong\u003e  \u003c\/strong\u003epepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eAugust 2027 (08 -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 how this Phú Quốc tastes?\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":"60 grams - glass jar - batch no. **314","offer_id":43625056272626,"sku":"P045.1010-0060","price":8.1,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **314","offer_id":43625056108786,"sku":"P045.1001-0030","price":4.55,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **314","offer_id":43625056141554,"sku":"P045.1001-0045","price":6.15,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up pouch (transparent) - batch no. **314","offer_id":43625056174322,"sku":"P045.1001-0060","price":7.75,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **314","offer_id":43625056207090,"sku":"P045.1002-0250","price":28.05,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **314","offer_id":43625056239858,"sku":"P045.1005-0500","price":52.15,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **314","offer_id":43625056305394,"sku":"P045.1010-G060","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/phuquoc-rood-thickbox.png?v=1662790579"},{"product_id":"assam-lange-peper","title":"Assam long pepper","description":"\u003cp\u003e\u003cb\u003eThe Piper mullesua is a fairly rare Asian peppersoort. Although it occurs in many countries in the Himalayas, in the west only the one from Assam is available, a region characterized by mountains and plateaus. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe Assampepper occurs exclusively in the wild, on often steep and rocky slopes. In English, it is therefore called hill pepper. It is not cultivated. The Piper mullesua becomes a long pepper named, because he, just like tall pepper has a fruit that is made up of many fused ovaries, like a blackberry. The difference from the classic spike-shaped long pepper is apart from the shape of the fruit, the size of those fruitlets. These are with the long peppers as big as poppy seeds, among the Assampepper similar to grains of paradise.  \u003c\/p\u003e  \u003cp\u003eThis pepper It grows on a climbing plant approximately four meters tall, with slightly hairy twigs and lance-shaped leaves. The inflorescence is hermaphroditic. The flowering period in the Himalayas is from May to July, but on the west coast of India it flowers considerably earlier, from January to April. The fruit is barely a centimeter in size and sits on a stalk.\u003c\/p\u003e  \u003cp\u003eThe sharp dust in real peppers is piperine, the trademark of the real one peppers in the plant genus Piperaceae. This piperine is in this pepper virtually absent. Instead, this has pepper a slightly numbing, tingling sensation on the tongue, like with a Szechuanpepper one can expect. Very exceptional for a real one pepper. \u003c\/p\u003e  \u003cp\u003eNot only the sharpness, but also the aromas develop during aging. The main flavor components of this ripe 'slope'pepper' are:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eE-β-farnesene (22.8%), sweet, woody with citrus notes, \u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003emyristicin (19.2%), warm spicy, like balsamic vinegar, in cinnamon, nutmeg and black pepper,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003egermacrene D (11.8%), spicy and woody,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-caryophyllene (4.9%), sweet, spicy and woody,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eα-copaene (2.6%), woody, spicy, honey,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eZ-β-farnesene (2.6%), 'green' with citrus notes, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ed-limonene (1.4%), responsible for the citrus flavourings.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThis subtle pepper It fits perfectly with the character of Assamese cuisine, in which spices are used only sparingly. The dishes with river fish, often from their own ponds, are famous, such as pickled herring, masor tenga. Tip: Instead of frying the fish, boil it in a mixture of ginger and assam.pepper.\u003c\/p\u003e  \u003cp\u003eThis particularly long one pepper is also excellent for use in dishes that contain other long peppers can be used, such as in oso buco, with goat cheese, and in winter soups. Thanks to the fruity accents, the pepper Good with exotic fruit, coconut, but also strawberries and melon.\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\/asssa-rasam-afb_160x160.png?v=1708348649\" style=\"margin-bottom: -5px; float: none;\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca style=\"color: #000000;\" title=\"Pipalli rasam\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/assam-pipalli-rasam.pdf?v=1708348650\"\u003e\u003cspan color=\"#000000\"\u003ePipalli rasam\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% pepperberries of Piper mullesua \u003c\/li\u003e  \u003cli\u003egrows in the wild, hand-picked\u003c\/li\u003e  \u003cli\u003eorigin: Assam, Northeast India\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass and stand-up pouch (no test tubes)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eGlass jars contain 45 or 60 grams, your choice\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 section. \u003ca href=\"https:\/\/www.foodandspices.nl\/depeperwinkel-geschenkverpakkingen\"\u003egift packaging \u003c\/a\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ecrush the fruit, and grind the pepperpellets shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003ethe taste is very subtle, add the ground pepper therefore add it to your preparation at the very last moment, or give it time to incorporate into your dish, a sauce or curry for example.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your assam pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eFebruary 2029 (02-2029)\u003c\/b\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cstrong\u003eBatch number OB550370\u003c\/strong\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 invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **278","offer_id":43625056862450,"sku":"P046.1010-0045","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **278","offer_id":43625056698610,"sku":"P046.1001-0030","price":5.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **278","offer_id":43625056731378,"sku":"P046.1001-0045","price":7.65,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **278","offer_id":43625056764146,"sku":"P046.1001-0060","price":9.6,"currency_code":"EUR","in_stock":true},{"title":"60 grams - glass jar - batch no. **278","offer_id":47271098745162,"sku":"P046.1010-0060","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **278","offer_id":43625056796914,"sku":"P046.1003-0250","price":21.5,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **278","offer_id":43625056829682,"sku":"P046.1005-0300","price":42.55,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **278","offer_id":43625056927986,"sku":"P046.1010-G045","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/assam-wildpluk-products.png?v=1666976535"},{"product_id":"witte-muntok-peper","title":"White Muntok pepper GI","description":"\u003cp\u003e\u003cb\u003eMuntok is a white pepper for general use, very suitable for use in European cuisine, in delicate preparations and in preparations where absolutely white and no black is required. pepper is desired, as in white sauces.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e\u003cb\u003e\u003cspan color=\"#9c9c94\" style=\"color: #9c9c94;\"\u003eProtected geographical indication (Indonesian label)\u003c\/span\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003eWhite muntok is one of the most famous white peppers in the world, originating from the Indonesian islands of Bangka and Billiton. The pepper is named after the port town of Muntok on Bangka.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe islands off the coast of Sumatra are mountainous, and that is partly the reason why the farmers specialize in the production of white pepperTraditionally, they bring their freshly harvested (ripe) peppers into the mountains to rinse them in streams. That takes a week, after which the skins detach from the white, ripe flesh and can be separated from the berries.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eAfter that, it is up to the sun to the peppers to dry, during which they acquire their creamy white color. To the harvest of the white pepper to celebrate, the residents traditionally perform a dance called the nari meraca, the pepperdance.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn recent years, the traditional way in which the white pepper is being made (and celebrated) come under pressure, not only through theft of the valuable pepper from the streams, far away from the plantations. More and more farmers, united in cooperatives, prefer the pepper to work close to home in a safer location. I can't blame them. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eClimate change is also causing problems for farmers. It Dutch Verstegen has been active on Bangka since 2019 to help make cultivation more sustainable by moving towards the model that is already running practice in many countries, the pepper to be renovated in combination with \u003cspan data-mce-fragment=\"1\"\u003eginger and turmeric, fruit bushes and trees, such as durian. The combination of Crops ensure that sufficient nutrients remain in the soil and do not deplete it, so less supplementary fertilization is required.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eMuntok pepper, is classic is a pepper For delicate preparations of white fish, white meat such as poultry and lean pork, shellfish, rice, pasta, in white sauces, and with steamed vegetables. The ferment aromas are subtle.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ewhite pepper of the ripe pepperberries of Piper nigrum\u003c\/li\u003e  \u003cli\u003eprotected by the Indonesian PGI label (international: PGI)\u003c\/li\u003e  \u003cli\u003eorigin: Bangka, Indonesia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (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 section. gift packaging \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your muntok pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch 220302 - best 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 muntokpepper 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 stated on the packing slip and the invoice\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"75 grams - glass jar - batch no. **302","offer_id":43625057288434,"sku":"P022.1010-0075","price":5.5,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **302","offer_id":43625057124594,"sku":"P022.1001-0030","price":2.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **302","offer_id":43625057157362,"sku":"P022.1001-0045","price":3.6,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **302","offer_id":43625057190130,"sku":"P022.1001-0060","price":4.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **302","offer_id":43625057222898,"sku":"P022.1003-0250","price":16.35,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **302","offer_id":43625057255666,"sku":"P022.1005-0500","price":30.35,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (75 grams) in gift box - batch no. **302","offer_id":43625057321202,"sku":"P022.1010-G075","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/muntok-thickbox_c1de73d8-48b9-434c-aec0-7252fc82fb70.png?v=1662790627"},{"product_id":"lampong-peper","title":"Lampong pepper","description":"\u003cp\u003e\u003cb\u003eThe Indonesian lampongpepper is a fine-leaved peppersoort, which originates on Sumatra, and is named after the Lampung region. This Lampongpepper comes from the region after which he is named.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLampongpepper is a fine-bladed standard pepper with fairly small berries. Although it originates from India, it is listed as a Sumatran peppersoort, and is named after the Lampung region, a historically important pepperarea\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eAbout the pepperCultivation in Lampung is well known, but only since the 15th century. It is certain, however, that the pepper cultivation had already taken place considerably earlier, presumably since the beginning of the Common Era. Black pepper was for a long time an insignificant crop on Sumatra and elsewhere in Indonesia compared to native crops peppersears like the long pepper (Piper retrofractum), not without reason the Javanese long pepper named.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThat changed gradually. By the end of the sixteenth century, almost as much was produced in Sumatra and Banten (Bantam). pepper cultivated as in India, the country of origin. Aceh – a region in the far north of Sumatra – was at that time even the center of the peppercultivation\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Lampong variety is also cultivated elsewhere, in and outside Indonesia. It is one of the two varieties. pepper which are grown in Cambodian Kampot and Kampotpepper be mentioned. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is sharp, and is considered the standard against which others peppers be sold off. Its easy-to-combine flavor profile makes it the ideal pepper for herb mixtures with pepper, rubs, marinades, and on meat and eggs.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum var lampong\u003c\/li\u003e  \u003cli\u003efrom organic farming\u003c\/li\u003e  \u003cli\u003eorigin: Lampung, Sumatra, Indonesia\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estorage lamp 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 October 2027 (10-2027)\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 lamp 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  \u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"75 grams - glass jar - batch no. **342","offer_id":43625057648882,"sku":"P047.1010-0075","price":6.0,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **342","offer_id":43625057517810,"sku":"P047.1001.0045","price":3.9,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **342","offer_id":43625057550578,"sku":"P047.1001.0060","price":4.95,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **342","offer_id":43625057583346,"sku":"P047.1003-0250","price":17.9,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **342","offer_id":43625057616114,"sku":"P047.1005-0500","price":33.25,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (75 grams) in gift box - batch no. **342","offer_id":43625057681650,"sku":"P047.1010-G075","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/lampong-bowl-products.png?v=1664783682"},{"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":"bucay-peper","title":"Bucay pepper","description":"\u003cp\u003e\u003cb\u003eBucaypepper is a pepperberry from Ecuador, which is cultivated there according to centuries-old methods agricultural methods, without the use of pesticides or artificial fertilizers.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe Bucay-pepper is a small one in terms of production volume pepperThe berry, on the other hand, is medium-sized—certainly for a Lampong type—thanks to the very fertile soil and sheltered growing conditions. It has a smokier aroma than other Lampongs, with citrus notes, and it is also sharper. This Lampong variety\u003cspan\u003eestate\u003c\/span\u003e becomes the \u003cstrong\u003etalamanca\u003c\/strong\u003e named.\u003c\/p\u003e  \u003cp\u003eThis pepper is from Bucay, a town in the province of Guayas in Central Ecuador, at the foot of the Cordilleras. Black pepper (Piper nigrum) is not native here, and was even introduced quite recently.\u003c\/p\u003e  \u003cp\u003eEcuador has over 100,000 small and medium-sized farms that cultivate crops such as coffee, cocoa, and bananas. The government encourages the introduction of new crops, giving small farmers in particular new prospects. Black pepper is one of them, the subtropical, humid The climate is ideally suited for it. The initiative to black pepper Starting cultivation in Ecuador is good news for the rainforest, as no logging is required, and for the income of these farmers. \u003c\/p\u003e  \u003cp\u003eThe pepper is cultivated on relatively small plots, on the western mountain slopes of the Cordilleras, at the edge of the rainforest. The conditions under which the pepper cultivated, are reminiscent of those in Wayanad, where the (wild) Banasura grows under the shelter of existing trees, just like here.\u003c\/p\u003e  \u003cp\u003e When drying the pepper Stone floors are used, as is also the case with the drying of cocoa. The final drying takes place out of the sun. place in the wind, ensuring that the natural aroma and taste are preserved to the maximum. The pellets are this unique specific drying process very lightly, they look like freeze-dried! Virtually wrinkle-free. The careful process results in a pepper with a distinct smoky aroma. The flavor profile also contains citrus (lemon) and mint.\u003c\/p\u003e  \u003cp\u003eThe smoky aroma of the Bucaypepper aligns seamlessly with the Ecuadorian culinary tradition. Ecuadorians love roasted dishes, such as cuy (roasted guinea pig) and hornado (slow-roasted pig on a spit), their vegetables, seeds, and herbs, and even fruit.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy are we selling this pepper not as organic? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTo these sustainably grown pepper In order to be able to supply under the organic label, both the product itself and we, packer\/producer of the pepper must be certified. Neither of us is (yet). \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis black one pepper Pairs excellently with roasted dishes and tropical fruit.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of Piper nigrum var lampong\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Ecuador, Bucay (Guayas)\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 or 60 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.  \u003ca href=\"https:\/\/www.foodandspices.nl\/index.php?route=product\/category\u0026amp;path=94n\"\u003egift packaging \u003c\/a\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003emeal your bucay pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your bucay pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before\u003cstrong\u003e February 2029 (02-2029)\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 KG560376\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. **307","offer_id":43625058304242,"sku":"P051.1010-0045","price":6.5,"currency_code":"EUR","in_stock":true},{"title":"60 grams - glass jar - batch no. **307","offer_id":50478726480202,"sku":"P051.1010-0060","price":8.1,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **307","offer_id":43625058140402,"sku":"P051.1001-0030","price":4.55,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **307","offer_id":43625058173170,"sku":"P051.1001-0045","price":6.15,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up pouch (transparent) - batch no. **307","offer_id":43625058205938,"sku":"P051.1001-0060","price":7.75,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **307","offer_id":43625058238706,"sku":"P051.1003-0150","price":17.3,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **307","offer_id":43625058271474,"sku":"P051.1005-0300","price":34.3,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **307","offer_id":43625058337010,"sku":"P051.1010-G030","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/bucay-bowl-thickbox.png?v=1662790708"},{"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":"nootmuskaat","title":"Nutmeg 110\/120","description":"\u003cp\u003e\u003cb\u003eWe call the hulled seeds of the nutmeg tree nutmeg. or nutmeg. Just like the seed coat (mace), they are very aromatic. Our nutmeg is organically grown and comes from India. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe nutmeg tree is an evergreen tree native to the Moluccas, where it is called pala. But what exactly is nutmeg?\u003c\/p\u003e  \u003cp\u003eWe know it as a 'nut', but in fact it is a kernel, the inner part of the seed, stripped of its hard shell. Elsewhere you can buy nutmeg shell and all, but in our country nutmeg is available almost exclusively without the shell. Not only this part, but also the seed coat and the flesh are edible. The membrane is considered a separate spice, and we call it mace.\u003c\/p\u003e  \u003cp\u003eThe nutmeg, to use that word once again, is oval. -elliptoid - in shape and about one and a half centimeters long. The outside is ribbed, a pattern that is also seen recurring on the inside. Our nutmeg is a selection consisting of nuts weighing between 5 and 5.5 grams each.\u003c\/p\u003e  \u003cp\u003eThe word nutmeg is a corruption of the Latin \u0026quot;nuces moschatae\u0026quot;, which means 'nuts smelling of musk'. These are the principal essential oils, those marked with an arterisk * are the main determinants of taste and aroma of this warm, fragrant spice:\u003c\/p\u003e  \u003cul\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eα- and β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eelemicin *, hallucinogenic, pungent-smelling substance in nutmeg,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003elimonene, the scent of lemon peel,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003emethyl eugenol *, a floral aroma (mimosa), \u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003emyristicin *, warm spicy, like balsamic, in cinnamon, nutmeg, black pepper, Assam pepper and parsley\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003esabinene, responsible for the woody, camphor-like flavor of black pepper, with citrus and pinecone notes, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e  \u003cem\u003esafrole *, the smell of a candy store, o.a.  present in cinnamon and nutmeg.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eIs this nutmeg organic? \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIn order to supply this organically grown nutmeg under the organic label, we, as the packer\/producer of the spice, would need to be certified. That is simply the way it is. We are not. Although we process and store organic products and products from conventional cultivation strictly separately, we are not allowed to use the organic label.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eNutmeg has a scent and aroma that is often referred to in relation to other herbs and spices because it is so characteristic of nutmeg. Its aromatic palette combines excellently with products that carry the same ethereal building blocks, including cinnamon, cloves, cardamom, ginger root, dill, sage, thyme, and parsley; vegetables such as cabbage, carrots (cavalo nero, cauliflower), pumpkin, and spinach; potatoes and onions; lamb, chicken; sharp-tasting cheeses like Gruyère (think of cheese fondue), but also cream cheese or ricotta salata; and fruits such as pear and banana. And, of course, in béchamel sauce.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTo grind nutmeg, you need tools such as a grater, a plane, or a mortar and pestle. Not every nutmeg mill is equally convenient, which is why many people fall back on the good old grater. We sell the Crushgrind nutmeg mill from the Billund series, with which you can grate any hard spice, not just nutmeg.\u003c\/p\u003e  \u003cp\u003eNutmeg is severely underestimated in Western European cuisine. Cookbooks stammer a bit about green beans and cauliflower, but that is usually as far as it goes. In Indonesian cuisine, nutmeg is naturally indispensable, and the same goes for Indian cuisine. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe history in a nutshell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn the Middle Ages, the nutmeg trade was in the hands of Arabs, who supplied Europe with what was then called note muscate, a popular but expensive spice and medicine of the time. In the seventh century, the demand for this medicine was enormous. It was used against the plague, a pandemic that claimed the lives of 75 million (!) people worldwide.\u003c\/p\u003e  \u003cp\u003eThe Arabs kept the site of the find jealously secret and saw the price skyrocket. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Arab monopoly was broken when Vasco de Gama discovered the island group where nutmeg grew: the Banda Islands in the Pacific Ocean. In the seventeenth century, these islands came into the hands of the Dutch East India Company, which stopped at nothing to secure the monopoly. To this end, in 1621, Governor-General Jan Pieterszoon Coen proceeded to the violent 'extirpation' of the Banda Islands, under the pretext that the population continued to sell nutmeg to the Portuguese and the British in defiance of the VOC's ban. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCoen ordered his troops to massacre the population. Additionally, all nutmeg trees were cut down, except those on the island of Banda Neira. There, he reorganized production by dividing the largely depopulated island into parcels and leasing them out to so-called 'perkeniers'. These were permitted to supply exclusively the Company. The 'perken', as the parcels were called, were maintained by 'perkhorigen', slaves originating from all parts of Asia. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe British succeeded in breaking the Dutch state's monopoly in the early nineteenth century. The VOC had been nationalized shortly before, in 1796. The British presence was short-lived, however, as the Dutch soon regained control of Banda. During that brief period, the British secured the planting material and introduced cultivation to Grenada, Pendang, Ceylon, India, and Zanzibar.  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eZanzibar was not the first island off the East African coast where nutmeg was cultivated. As early as the seventeenth century, the French botanist Jean Poivre succeeded in obtaining fertile seed under the VOC monopoly and planting it on the Île de France, as Mauritius was then called.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eAfrica has various indigenous alternatives to nutmeg, such as the West African ehuru, pèbè, or calabash nutmeg (Monodora myristica). The taste resembles that of 'true' nutmeg, but the nut is pepperiger, and is for that reason also known as 'peppermarked. Unfortunately, the domestic market for this particularly unique 'nutmeg' is shrinking due to the rise of 'true nutmeg'. In Madagascar, for example, several false nutmegs grow naturally, such as the Rarabee, the Bashi-bashi, and the Rhanha-horac.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Banda Islands have always remained an important production area, but nowadays most nutmeg comes from India, especially from Tamil Nadu. However, most nutmeg entering the Netherlands comes from Indonesia (86%). In our country, only 1% of all imported nutmeg originates from India.\u003c\/p\u003e  \u003cp\u003eOur nutmeg, for example. It comes from Ernakulamu, a district with Kochi, formerly Cochin, as its capital. Ernakulam is located in Kerala, the region where our Malabar and Tellicherry nuts are also found.pepper comes from Our nutmeg farmers, united in a cooperative, grow the nutmeg organically.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis nutmeg 110\/120 contains 110-120 seeds per pound (\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e453 g\u003c\/span\u003e). The piece weight is 3-5 grams. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried seeds of Myristica fragrans\u003c\/li\u003e  \u003cli\u003enot powdered!\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: India, Ernakulam (Kochi\/Cochin) \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams, approx. 10 pieces) 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\u003eHealth aspects\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eRaw nutmeg, including freshly ground nutmeg, contains high levels of myristicin and elemicin, which are hallucinogenic substances. When used as a spice, you do not notice this, but in higher doses, you do. This is the basis for the popularity of the Indonesian nutmeg cigarette, the kretek, which also contains cloves. In normal use, nutmeg is harmless. An overdose is defined as eating one or more whole nuts per day. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eGrind nutmeg just before using it in a dish; once ground, it loses its aromas quite quickly.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore your nutmeg in a closed package, for example, an opened nut in the storage compartment of the nutmeg grinder.\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eAugust 2027 (08-2027)\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":"45 grams - glass jar - batch no. **358","offer_id":43625059188978,"sku":"S102.1010-0045","price":4.35,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **358 with 8-10 pieces","offer_id":43625059123442,"sku":"S102.1001-0045","price":4.0,"currency_code":"EUR","in_stock":true},{"title":"60 grams - glass jar - batch no. **358","offer_id":61135989277002,"sku":"S102.1010-0060","price":5.35,"currency_code":"EUR","in_stock":true},{"title":"75 grams - ziplock stand-up bag (transparent) - batch no. **358 with 15-18 pieces","offer_id":43625059221746,"sku":"S102.1001-0045","price":5.75,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **358","offer_id":43625059156210,"sku":"S102.1003.0250","price":18.2,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **358","offer_id":43625059254514,"sku":"S102.1005-0500","price":33.8,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **358","offer_id":43625059287282,"sku":"S102.1010-G045","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/nootrmuskaat-bowl-products.png?v=1664031631"},{"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":"banasura-peper","title":"Banasura pepper GI","description":"\u003cp\u003e\u003cb\u003eThe semi-wild Banasurapepper is the absolute toppepper from the Malabar coastal strip. It grows in the Western Ghats, in the Wayanad Valley. Banasura pepper is a mild, warm pepper, partly thanks to the exceptional size of the berry. \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIn the Wayanad valley grows this authentic peppersagainst the naturally occurring trees. The area is known for the Periyar Tiger Reserve and is part of the UNESCO-protected Cardamom Hills. The main crops in the Wayanad Valley are coffee, cocoa, and cardamom, and the local black pepper. Banasura-pepper is semi-wild, the lianas grow against the trees in the forest, in the vicinity of the villages. The pepperPlants are fertilized in the conventional way with cow manure and \u003cstrong\u003eneem leaves\u003c\/strong\u003e (Azadirachta indica), a 'natural pesticide'. Naturally, no chemical pesticides are used. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe plants grow to a height of up to 12 meters, which is very exceptional for a pepperThe pepper in Wayanad is a landrace, crossed from the Karimunda and Panniyur varieties. In this special setting of the valley, the peppergives the plant the opportunity to grow into full, starchy berries for longer than usual. This yields a pepper which is deep red to deep brown, and not black. The scent is reminiscent of sandalwood. The pepper has been under Indian Geographical Protection since 2006.\u003c\/p\u003e  \u003cp\u003eOur Banasurapepper is a Tellicherry - collective name for large pepperberries from the Malabar region - of the TGEB type (\u003cb\u003eTellicherry Garbled Extra Bold\u003c\/b\u003e), with a grain size of 4.25 mm or larger. The pepper originates from Pulpally and is organically grown, just like the coffee and cocoa on the plantation. The harvest takes place at the end of winter and the beginning of summer, in late March. The unique growing method makes harvesting, which is done entirely by hand, time-consuming. Our pepper Moreover, it has been dried in special rooms and not in the sun, so that the already exceptional aromas are preserved even better.\u003c\/p\u003e  \u003cp\u003eThe pepper It is named after Banasura, one of the highest mountains in the Western Ghats of the Wayanad district, Kerala, India. The mountain, in turn, is named after a mythical character from Indian legends. Pulpally is located about forty kilometers from the Banasura Sagar Dam.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWhy not organic? \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTo these sustainably grown pepper In order to be able to supply under the organic label, we, as a packer\/producer of the pepper must be certified. We are not. Although we process and store organic products and products from conventional cultivation strictly separately, we are therefore not (yet) allowed to use the organic label. These pepper grows in the wild.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis particularly tasty black pepper is very suitable for general use.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepperberries of the \u003cstrong\u003ePiper nigrum var karimunda x panniyur  \u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eprotected by the Indian GI label (geographic protection)\u003c\/li\u003e  \u003cli\u003esemi-wild - organic\u003c\/li\u003e  \u003cli\u003eorigin: Wayanad valley, Malabar Strip, Western India\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, stand-up pouch and test tube of 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\u003emeal your pepper shortly before use\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eadd the ground pepper ready for your preparation at the very last moment\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ekeep your banasura pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eNovember 2028 (11-2028)\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":"60 grams - glass jar - batch no. **336","offer_id":44252058419442,"sku":"P005.1010-0030","price":5.35,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **336","offer_id":44251957625074,"sku":"P005.1001-0045","price":4.0,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **336","offer_id":44251957657842,"sku":"P005.1001-0060","price":5.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **336","offer_id":44251957690610,"sku":"P005-1003-0250","price":18.2,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **336","offer_id":44251957723378,"sku":"P005-1005-0500","price":33.8,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. #336","offer_id":49736091533642,"sku":"P005.1005-1000","price":64.9,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (60 grams) in gift box - batch no. **336","offer_id":44252058452210,"sku":"P005-1010-G060","price":6.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/banasura-bowl-0723-thickbox.png?v=1688812761"},{"product_id":"piment-despelette-250-gram","title":"Piment d'Espelette 250 grams","description":"\u003cp\u003e\u003cb\u003ePiment d'Espelette is coarsely ground chili pepper from French Basque Country. Here in the original, economical 250-gram package. Ezpeletako biperra is a unique chili.pepper with a unique flavor and a pleasant sharpness.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003ePiment d'Espelette AOP\/PDO\u003c\/strong\u003e\u003cstrong\u003e.  Temporarily out of stock.\u003cbr\u003eExpect to be able to deliver again from April 21.\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is named after the place where it has been cultivated for centuries, and where an annual festival in honor of the chili is held.pepper is held in: Espelette, in the French Basque Pyrenees-Atlantiques. The cultivation of chilipeppers in this area dates back to the mid-17th century, when the Chilepepper was introduced into Europe from South America.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom this the Basque variety Capsicum annuum var. gorria, also called the Gorria or Biper. This will be the case at the Ferme Okilaua pepper  \u003c\/span\u003e\u003cspan\u003eplanted and harvested by hand. The peppers are coarsely ground. \u003c\/span\u003e\u003cspan\u003eD\u003c\/span\u003e\u003cspan\u003eThe particles may be at most 5 mm in size. On the farm\u003c\/span\u003e\u003cspan\u003e ma\u003c\/span\u003e\u003cspan\u003eact men\u003c\/span\u003e\u003cspan\u003e there is also a pasta (purée) \u003c\/span\u003e\u003cspan\u003eby\u003c\/span\u003e\u003cspan\u003e and one processes the pepper in various other products, of which we only \u003c\/span\u003e\u003cspan\u003ethe jelly\u003c\/span\u003e\u003cspan\u003e to sell. \u003c\/span\u003e\u003cspan\u003eFrom 2026, the new name under which our Espelette is offered is Okilaua. \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePiment d'Espelette may bear the appellation d'origine contrôlée (AOC) designation since 2000, and since 2002 also the European appellation d'origine protégée (AOP), as the only French spice. Provided that it is under the supervision of the Syndicat du Piment d'Espelette is cultivated. Every year, the cultivation is assessed by this Council against the quality criteria of the Basque and European labels.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003eOur Piment d'Espelette is grown with care and love in Aïnhoa in the French Basque Country. The harvest takes place in the period August-November, after which the peppers be processed immediately. We offer Piment d'Espelette must be submitted exclusively in the original packaging. After all, it is not permitted to Piment d'Espelette to be repackaged under the official name and under the AOP label. Unfortunately, repackaging does happen! Does that actually concern the original?\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Piment d'Espelette is indispensable in Basque cuisine, where it is used in 'piperade', among other dishes. In the Basque Country, Espelette is mainly used, rarely black pepper.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% Gorria chilipepper (Capsicum annuum var gorria)\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003efrom Aïnhoa, French Basque Country (Pays Basque)\u003c\/li\u003e  \u003cli\u003epacked on the farm\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ein original glass jar (40 grams) \u003c\/li\u003e  \u003cli\u003ethis original vacuum packaging with a content of 250 grams\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave the Piment d'Espelette cool, and out of direct sunlight;\u003c\/li\u003e  \u003cli\u003eAfter opening, the powder has a shelf life of at least three months, provided it is stored in a closed package and in the refrigerator between 3 and 5°C.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eBest before:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebest before \u003cstrong\u003eDecember 2027 (12-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eAfter opening, store in a dark and cool place (refrigerator).\u003c\/li\u003e  \u003c\/ul\u003e","brand":"Segida","offers":[{"title":"Original vacuum packaging","offer_id":43921297211634,"sku":"C109.2009-0250","price":29.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/okilaua-piment-despelette-250-thickbox.png?v=1746027073"}],"url":"https:\/\/www.depeperwinkel.nl\/en\/collections\/spices-1.oembed?page=5","provider":"depeperwinkel","version":"1.0","type":"link"}