Pepper originated in India and was brought to Europe by Alexander the Great. For a long time, it was very rare and expensive. Peppercorns are harvested at different stages of ripeness and processed in various ways. Black pepper consists of fermented unripe berries, white pepper is made from the separated red skins of fully ripe berries, and green pepper consists of quickly dried unripe berries.

Pepper enters the stomach and large intestine meridians. It warms the lower abdomen and is suitable for food accumulation or stagnation. In combination with chilli spices, it burns fluids.

Black Pepper

is one of the most commonly used spices alongside caraway. It is used practically everywhere, both whole and ground.

This pepper has a pungent taste and a warm nature.

Green Pepper

is actually fresh pepper that is pickled in a salt or vinegar solution.

This pepper has a pungent and bitter taste and a warm nature.

White Pepper

has a more delicate taste and a more intense aroma, thanks to the removal of the outer skin, which contains piperine and resin.

This pepper is mildly pungent and has a warm to refreshing nature.

Long Pepper

was imported to Europe together with black pepper, but interest in it waned around the end of the 18th century. However, in places like India, Malaysia or Indonesia, this pepper is preferred over black pepper. It was also valued by the ancient Greeks and Romans, who paid more for it than for black pepper.

This pepper has a pungent taste and a warm nature.

Ethiopian – Egyptian Pepper

is also black when dry, originates from the Ethiopian pepper plant, and is used as a spice in its place of origin.

This pepper has a pungent taste and a warm nature.

Cayenne Pepper

also known as Spanish pepper – paprika, which Europeans encountered during Columbus's voyages. It is a pod-like fruit, 2 cm long, and is now grown in Brazil, Colombia, Mexico, India, China, Japan, Vietnam and Africa.

This pepper has a pungent taste and a hot nature.

Cubeb Pepper

was known in Indian medicine and reached Europe in the 12th century via Genoa and Venice, and for centuries it was a highly valued spice. It smells of camphor and has a very spicy taste. It is not used in our country. It is mainly used for the production of liqueurs.

This pepper has a pungent and bitter taste and a hot nature.

Betel Pepper

Originates from eastern India and Indonesia. The fruits are similar to black pepper, and the juicy leaves are chewed by the natives in a roll with areca nuts and lime.

This pepper has a pungent and bitter taste and a warm nature.

Red – Japanese Pepper

A wild shrub that grows in Japan, Korea, China, Indonesia and Vietnam. The fruits have a pleasant aroma and a spicy taste reminiscent of pepper. It is very popular in Chinese cuisine.

This pepper has a pungent and sweet taste and a warm to refreshing nature.

Narrow-leaved Pepper

Also called matico pepper. It originates from the rainforests of South and North America. Small black fruits that grow in spikes are used as a spice. Matico leaves are used as a haemostatic agent.

This pepper has a bitter taste and a refreshing nature.