A variety of peppercorns at SOS Chefs
Your Peppercorn Guide
Pepper is a spice we use so frequently yet think so little about. A foray into the world of peppercorns will leave your mouth tingling and your worldview broadened, telling stories from Nepal, Cambodia, and Madagascar. To try them all, take a peek at our Peppercorn Set.


Tellicherry Peppercorns

Considered the finest black peppercorns in the world, Tellicherry are larger and left to ripen longer than black peppercorns to fully develop their sweetness to mellow their heat. A beautiful, versatile variety every chef & home cook should have on hand, use for everyday.

Malabar Peppercorns

The Malabar Coast of Kerala, India is home to some of the finest pepper farms in the world. Malabar pepper is well balanced with citrus aromas and a medium-hot bite. Your go-to for steaks, stocks, and stews.

Madagascar Wild Peppercorns

A fragrant peppercorn with hints of peppermint and chocolate. Use their long, tail-like stems to press into a bird or roast, or brew them like tea for digestive benefits.

Timut Peppercorns

Timut hails from Nepal and provides a szechuan-esque cooling, tingly bite with notes of grapefruit. Due to its citrus flavor, Timut pairs nicely with fish and desserts. Sprinkle a pinch over fruit salad or coffee & vanilla flavored ice creams for a kick.

Kampot Black Peppercorns

With black and red varieties, Kampot peppers are the first geographically protected crop in Cambodia. The red is rarer, more aromatic, and less spicy than it’s black counterpart. Both have a characteristic sweetness with notes of jasmine that pair well with crab and other seafood.

Pink Peppercorns

Pink Peppercorns are not true peppercorns but the dried fruit of the tree Schinus molle. With slight notes of rosehip they pair deliciously with dairy, coffee, cardamom, fish, soups, and cooked vegetables. Alternatively, marry them with goat cheese or mozzarella salads.

Passion Berries 

One of the main ingredients in Berbere Spice, Passion Berries carry a strong passion fruit flavor. Turn them into a sugar or a salt and use it to finish a scallop crudo or avocado salad. Or, steep them like a tea, with hibiscus. Even though they appear green, they’ll turn your water a brilliant red color. 

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