A blend of eight whole peppercorns

The Eight Whole Peppercorns Blend is a composition for those who always want to have the best version of pepper in their mill. Eight different peppercorns — each with its own character and aroma — together create a complex, vibrant aromatic profile that touches pepper from all corners of flavor.

The peppercorns we use

We exclusively use whole peppercorns, unprocessed, without additives. The blend includes:

• Black pepper (Piper nigrum) — the classic base, intense and pungent.
• White pepper (Piper nigrum, unripe) — mild, with excellent aromas.
• Red pepper (Piper nigrum, ripe) — sweet pepper with fruity notes.
• Green pepper (Piper nigrum, unripe) — fresh as green-dyed, calming.
• Tellicherry pepper (Piper nigrum) — from the Malabar coast, rich and complex aroma.
• Sichuan pepper (Schinus terebinthifolia) — technically not a pepper, but a terebinth — sweet, aromatic, slightly pungent.
• Cubeba pepper (Piper cubeba) — with eucalyptus and camphor notes.
• Guinea pepper (Aframomum melegueta) — warm, with citrus notes and intense pungency.

Botanical identity

The blend combines peppers from three different botanical families: Piperaceae (black, white, red, green, Tellicherry, Cubeba), Anacardiaceae (pink Sichuan pepper), and Zingiberaceae (Guinea pepper). Each species comes from different geographical regions and different stages of ripening, which explains the complexity of their aromatic character.

Aroma, color, and taste

The blend exudes a complex aroma: eucalyptus from Cubeba, fruity notes from red and pink, warm pungency from black and Guinea pepper, and calming freshness from green and white. The color effect is impressive: grains across the spectrum from grayish-black to light pink and dazzling white, making the salt mill an exciting sight.

How to use it

Place the whole peppercorns in the salt mill and grind directly onto the dish — this is the secret of the blend. Excellent for meat steaks with pepper sauce. Perfect in super-broths and marinades just before the end of cooking. See also Cubeba Pepper and Guinea Pepper if you want to get to know each ingredient separately.

Combinations

With beef and lamb steaks in the oven or on the grill. With fish and seafood — it highlights their noble taste. With fresh pasta and risotto — it gives depth to the base. With hard cheeses such as Parmesan and Pecorino — pink pepper particularly shines. With creamy sauces for an exquisite finishing touch.

Natural appearance

Whole peppercorns across the entire color spectrum: grayish-black, white, red, pink, and distinctively dark. Inside the salt mill, they create an aromatic spectacle that changes with every turn of the grinder.

Storage

Store in a cool and dark place, in an airtight container. The blend lasts for 1-2 years as long as it remains whole and is ground directly before use.

Precautions

Contains no known allergens. Pink pepper (Sichuan) belongs to the Anacardiaceae family — individuals allergic to cashew or mango should use with caution. Use in moderation in infant and child diets.

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