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Bucay pepper

Bucay pepper

Normal price €4,50 EUR
Normal price Offer price €4,50 EUR
Offer Out of stock
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Bucay pepper is a pepperberry from Ecuador, which is grown there according to age-old agricultural methods, without the use of pesticides or fertilizers.

The Bucay pepper is a small pepper in terms of production volume. The berry, on the other hand, is medium in size - especially for a lampong type - thanks to the very fertile soil and sheltered growing conditions. It has a smokier aroma than other lampong, with citrus notes, and it is also sharper. This lampong varietyvariety is called the talamanca.

This pepper comes 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, even introduced quite recently.

Ecuador has more than 100,000 small and medium-sized farms, which grow crops such as coffee, cocoa and bananas. The government encourages the introduction of new crops, which gives small farmers new perspectives. Black pepper is one of them, the subtropical, humid climate is ideally suited for it. The initiative to grow black pepper in Ecuador is good news for the rainforest, as there is no need to cut it down, and for the income position of these farmers.

The pepper is grown on relatively small plots, on the western mountain slopes of the Cordilleras, on the edge of the rainforest. The conditions under which the pepper is grown are reminiscent of those in Wayanad, where the (wild) Banasura grows, just like here, under the shelter of existing trees.

 When drying the pepper, stone floors are used, as is also the case when drying cocoa. The final drying takes place out of the sun in the wind, ensuring that the natural smell and taste are maximally preserved. The granules are very light in this unique specific drying process, they look like they are freeze-dried! Virtually wrinkle-free. The careful process results in a pepper with a distinctly smoky aroma. The flavor palette also includes  citrus (lemon) and mint.

The smoky aroma of the Bucay pepper fits seamlessly with the Ecuadorian cooking tradition. Ecuadorians love roasted dishes, such as cuy (roasted guinea pig) and hornado (slow roasted pig on a spit), their vegetables, seeds and herbs, even fruits.

Why don't we sell this pepper as organic?

In order to be able to supply this sustainably grown pepper under the organic label, both the product itself and we, the packer/producer of the pepper, must be certified. Neither of us are (yet).


This black pepper combines excellently with roasted dishes and tropical fruit.


  • 100% pepper berries of the Piper nigrum var lampong
  • origin: Ecuador, Bucay (Guayas)


  • available in glass, stand-up pouch and test tube
  • glass jar contains 45 grams
  • stand-up pouches with a capacity of up to 30 to 500 grams
  • available in 10 ml test tube
  • larger quantities on request

Gift packaging

  • the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
  • for an overview of our gift packaging, please refer to the section  gift packaging 

General advice

  • grind your bucay pepper shortly before use
  • add the ground pepper to your preparation at the very last minute


  • store your bucay pepper in closed packaging
  • preferably store in a dark, dry and cool place
  • best before June 2026 (06/26)
  • this expiration date is an indication

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