top of page


Indonesian pepper is considered to be some of the best in the world due to its high quality and unique taste. We work with and source our peppers from communities of very passionate growers all across Indonesia.

All of our peppers are carefully selected, sorted and packaged to ensure freshness and the most flavorful product.

We are able to ship pepper in various quantities from a few kilos for premium rare peppers all the up to pallet sizes for our other varieties.

handful of java long pepper catkins closeup on white background.jpg


Native to Indonesia, Long Pepper looks like a short rat’s tail about 3cm long. It grows on a small vine related to true pepper and cubeb pepper. The aroma is sweet, fragrant and musk-like and the flavour is similarly musky and peppery. Used in many exotic Asian dishes and clear soups. Long Pepper goes well with galangal, turmeric and kenchur in rich, thick curries.

handful of dried cubeb pepper closeup on white background.jpg
Sichuan pepper on white background.jpg


Cubeb pepper comes from a vine related to ‘true’ pepper that is native to the Indonesian archipelago. The berries are about the same size as black peppercorns but they have a little spike or tail, hence the other name ‘tailed pepper’. Valued by the Romans, cubebs have a distinct fragrance and characteristic pepper-like flavour. They can be blended with black, white and green peppercorns in a mill or added to dishes instead of conventional pepper. They go particularly well in casseroles and with game, and are often used in flavouring London Dry Gin.


Andaliman is grown wild in Sumatra, Andaliman is much like Sichuan Pepper, slightly aromatic fragrance, it has a crisp and distinct citrus note, and also has a similar tongue-numbing characteristic. However, in cooking, the flavour of Andaliman has lemon-like (similar to lemongrass) and has a hint of pandal leaf.

Pile of white Sarawak peppercorns (dried seeds of Piper nigrum). Clipping paths, shadow se


Sarawak White peppercorns are actually a byproduct of a black peppercorn. When mature, black peppercorns are soaked in running water and the outer layer is rubbed away, resulting in whole white peppercorns with subtler flavor results.

Commonly used in French cuisine, White Sarawak Peppercorns have a hot, unique flavor. Use ground Sarawak white peppercorns for creamy sauce recipes, or when making homemade clear broths.

Peppercorns isolated on white background top view with clipping path. Five Blend Peppercor


All true pepper whether black, white, green or pink comes from the berries of a tropical evergreen vine. Conventionally dried black peppercorns are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk (pericarp) of the peppercorns turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavour.

Peppercorns are plunged into hot water to accelerate the natural enzymes in the outer skin (pericarp). They are then laid out on stainless steel benches, where they turn black in about 3 to 5 hours. They are then kiln dried.

bottom of page