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Looking for a pepper other than your regular black peppercorn? Pink Peppercorns it is. A delicious berry-like pepper is ready to fill your dishes with fruity goodness.

Whole black peppercorn is here to save the day! How? Well, these small but mighty black spices are a kitchen essential. It doesn’t matter if you're a seasoned chef or a cooking novice! They add a burst of flavor and a delicious kick to any dish.

When it comes to seasoning in high-end restaurants, there are a few names that come to mind quite like Maldon.

Over the years, it has become the go-to for chefs when they’re looking for a seasoning salt with exquisite flavor, texture, and consistency. The salt has been around for over a century, but it seems its popularity only grows each year.

Are you tired of the same old white salt on your kitchen table? Well, say hello to the life of the salt party with Persian Blue Salt! It packs a punch of flavor and health benefits that will make your taste buds dance and your body sing.

Discover why the rare Blue Persian Salt might be the sexiest salt on Earth—and why it’s at the center of the viral blue salt trick for men. Learn benefits, recipes, and where to buy!

Of all the peppercorns in the world, there are few more well-known than the Tellicherry. It’s like the Elvis of black peppercorns! In fact, the Tellicherry has been revered as ‘black gold’ since the time of the ancient Egyptians. Our version takes these treasured morsels to the next level by smoking them! That’s right, we’ve taken this beautiful fragrant seasoning, and kicked it up a notch by hand smoking them until they sing of complex barbecue flavors and sweet smoke.

But where do these hallowed spices come from? Let’s dig into that! Our Tellicherry Smoked Peppercorns hail from India – where all Tellicherry peppers come from. Their extra large berry size are due to them being left on the vine to ripen longer – just before they turn red. This technique maximizes the rich fruity notes in the pepper berries. As they dry, the peppercorns turn black and solidify the rich notes of cocoa, coffee, and dried fruit. You can even pick out citrusy notes of lime, orange, and yuzu. What an incredible spice!

As beautiful as these peppers are, we know that you know that they’re not just for looking at. They’re for eating of course! So, how are they best prepared? When left whole, the peppercorns can add an incredible layer of flavor to stocks, soups, and sauces. You’ll need to plan on straining the berries out before serving. They’ll add a touch of heat and smokiness that your guests will love. Alternatively, the could be ground very coarsely in a mill or mortar. This rougher grind is perfect for seasoning larger cuts of meat, fish, and vegetable prior to cooking. Lastly, the peppers could be ground very fine, ideal for finishing soups, salads, raw fish preparations, and ready to eat veggies.

The smoky heat of the Tellicherry Smoked Peppercorn will work well with just about any savory dish you can dream up. A course grind used in conjunction with one of our beautiful sea salts would make the perfect seasoning for a thick cut rib eye or pork chop. A fine grind could be used to season slices of raw fluke, garnished with tart grapefruit and a nice heady olive oil. The smokiness of these peppers would be magical paired with fresh summer tomatoes and peppers, alongside some grilled bread and a handful or torn basil.

Today, Tellicherry Peppercorns can be found in just about every home kitchen around the world. The addition of smoke make them that much more worthy of your recipes. If they’re not already in your spice cabinet, now is a great time to add them! Bon appetite!

We source a lot of strange and unusual ingredients here at Lafayette Spices. We’re constantly on the search for bold flavors and incredible stories. It drives everything we do! To that end, the Assam Peppercorn may be one of our most unique offerings available. They’re not only incredibly interesting to look at, but they have a fantastic origin story and taste great to book. Break them out around your foodie friends and you’re guaranteed to get a reaction!

These beautiful little peppercorn berries are a subspecies of long peppercorn and have a unique shape similar to a blackberry. The peppers are picked from the wild in the Brahmaputra River Valleys in North-East India – deep in the tropical forests. There are no specific Assam pepper plantations. Indeed, like many blackberries, it is a wild product. This is what makes it so charming. This raw, assertive product, which develops as it wishes according to the desires of nature, is all that we like. Assam pepper is harvested in the region of the same name in India. It grows on a climbing vine and develops in bunches. Green pepper, black pepper, white pepper, the color varies depending on when it is harvested and how it is dried. When it is picked when ripe, it is dried in the sun according to ancestral methods. It is this drying process that makes all the difference in terms of taste. The Assam pepper then develops all its aromas in the most natural way possible.

The spiciness is subtle and complex – it does take some time to develop, but when it does, it’s a delightful flavor experience. Initially, the aroma is musty, earthy, and woodsy. As you taste it, the peppercorn releases spicy and refreshing notes, with a slight zingy tang. It has an ever so slight numbing quality – similar to Sichuan peppercorns, but nowhere near the strength.

Because of the earthiness, we think this peppercorn would pair best with root vegetables, mushrooms, and game meats like venison and duck. A tiny pinch of Assam Peppercorn cracked over a bowl of creamy polenta with seared mushrooms would be divine.  Alternatively, a sprinkling of this fragrant seasoning over crispy pork belly or sliced medium rare duck would be something to behold. The deep earthiness and subtle spice would work well with just about any meat really. If you wanted to do a really fancy burger – this would be a great go to for pre-grill seasoning!

And there you have it! The Assam Peppercorn is a unique and delicious seasoning that will certainly impress your most in-the-know foodie friends. Between its incredible blackberry-like appearance and rich complex flavor profile – it’s guaranteed to wow the crowd. Be sure to add it to your home spice portfolio today!

What’s better than one delicious peppercorn? How about FIVE?! That’s right, five incredible, delicious peppercorns together in one stunning mix. What do we call it? Well, the The Five Peppercorn Mix of course! Could there be any other name? This tantalizing mélange is comprised of Black, White, Green, Red Peppercorns and Mexican Allspice. The Peppercorns all originate from Asia and South America. This mixture is the Rolls Royce of spice blends. It truly has everything. Hot spicy notes, bold umami flavors, rich nuances of red fruit and exotic spice, and so much more. When we said it has everything, we mean it!

Let’s dive right in to some specifics on the back peppercorn. If there’s one spice that has infiltrated American kitchens more than any other, it has to be Black Pepper. It’s been in the hearts and kitchen cabinets of Americans for centuries! Our Black Peppercorns are sourced from Vietnam and Brazil – two very hot climates that produce outstanding peppercorn products. The intense heat and humidity provide the perfect atmosphere for intense flavor and unparalleled quality. The flavors are not single note at all, but instead a deeply layered symphony of nuances. Flavors vary from woodsy to sharp and piney, to dried tropical fruits. This is certainly not your average table pepper – that will become more apparent as your start seasoning!

The White Malabar Peppercorn is from the Malabar region of Southwest India. It consists solely of the seed of the ripe fruit – after the darker skin has been removed. This is accomplished by soaking the berries in water for about a week – so that the skin softens and decomposes. It’s that very soaking process that gives the White Peppercorns their distinct earthy perfume. Because of the naturally night color of the peppercorn, it pairs well with light colored sauces like hollandaise and veloute. It can also have an interesting fruity citrus kick.

The Green Peppercorns start their journey in beautiful Cambodia – the hot and humid climate provides the ideal environment for growing these piquant little pearls. The peppercorns are picked when young and still green. Because of that, they haven’t had an opportunity reach their peak of peppery punch. They’re still a bit spicy mind you. That kick isn’t completely absent. But it is noticeably more muted than its black peppercorn counterparts. It’s its young green state, the peppercorns have lots of bright citrus and vegetable notes like green tomato, chili, and asparagus. After harvest, the peppercorns are dried slightly – this isn’t a complete dehydration, the corns are still soft and can be eaten without further cooking.

The Kampot Pepper, in both its long and small round forms, is perhaps one of the most interesting and exotic spices on the planet. While it’s been assumed for many years that the best peppercorns originated from India, the Kampot Peppercorn – which hails from Cambodia – is having a bit of a moment. The Kampot Provence sits on the southern coast of the country, and produces some of the most extraordinary spices the world has ever known. The flavor of these incredible peppercorns is just as complex as the region. As you begin to taste it, powerful and fruity aromas develop. The flavor is unique and continues to evolve through the tasting process. There are initial notes of dried fruits such as prune, fig, and dates – then higher more acidic notes of dried fruit like currant, raspberry, and strawberry. Beneath all of this is a very subtle honey-like sweetness. The pepperiness, while certainly noticeable, is not overwhelming. The spiciness is more intense than black peppercorns – but with a pleasant zing, not a hot jalapeno heat.

And of course, we can’t forget the Mexican Allspice! While, not technically a peppercorn – this ancient spice does share some of their characteristics. Obviously, this potent allspice hails from Mexico. The ruddy brown orbs are actually the dried fruit of the pimento dioica tree. The berries are said to have the flavors of cinnamon, nutmeg, ginger, and allspice combined – hence the name allspice. It is thought that the mayans used it for embalming due to its fragrant aroma. Mexican Allspice berries have the darkest color and are the largest (compared to Jamaican and Central American grown allspice). Allspice cultivated in Mexico, Guatemala and Honduras tend to have a greater variance in both size and volatile oil content.

But here’s the real question… what do you do with your new Five Peppercorn Mix?? The obvious answer is, just about anything! The mixture does need to be ground, so it’s best to load it up into a spice grinder, or grind small amounts in an electric grinder and store it in a salt or spice cellar. Because of its broad range of flavors, it’s perfect for both raw applications before cooking and for use as a finishing spice after the dish has been cooked. Try cracking some over a salad of spring lettuces with asparagus and goat’s cheese. Or a liberal sprinkling over a leg of lamb prior to roasting. The spiced nuances of the red peppercorn and the Mexican allspice are perfectly suited to game dishes like duck and venison. Additionally, the white Malabar and green peppercorns are fantastic with seafood. Crack some over a grilled filet of striped bass or a bowl of beer steamed mussels. You’re going to find yourself putting our Five Peppercorn Mix on everything! It’s just that good. Bon appetite!

Cumeo Tailed Peppercorns are rare and intriguing. Its delicate aroma has made it quickly become a popular spice amongst chefs and home cooks all over the world. The funny thing is, Cumeo doesn’t taste much like a peppercorn at all really. Instead, the peppercorn is full of aromatic floral notes like lemongrass, lemon balm, blood orange, and grapefruit. You’ll immediately notice how light and citrusy the smell is, similar to citronella, perhaps because the pepper naturally contains citronella, along with other essential oils.

These beautiful berries are sourced from Nepal - high in the Himalayan Mountains. It grows wild at an altitude of 1200 m to 2700 meters, deep in the subtropical rainforests of Northern India.  Cumeo Pepper is the fruit of the Lindera Neesiana plant. There are about 100 species of Lindera, which grow mainly in Asia. In the summer, the Lindera produces 6-8 mm red fruit, the Cumeo pepper. The pepperfruits are painstakingly picked by hand at the peak of ripeness, usually by the local residents. After harvesting, the grapefruit pepper dries under the sun. During drying, it changes color, from the original red color to brown to black. This slow drying process maintains the flavor quality and aroma of the product.

The Cumeo pepper smells of citrus with intense, even delicate notes of blood orange and grapefruit. The berries contain plenty of essential oils such as Z-, E-Citral, and Citronella, which are responsible for the lemon aroma. It also tastes like cedar, eucalyptus, and slightly like camphor. Its flavor is unique and suits many different dishes. Traditionally, it is used to prepare mushrooms. It’s also an incredible accompaniment to desserts as well as cocktails. When used on seafood, it lends a wonderful fresh citrusy flavor. Cumeo pepper also refines grilled vegetables and many vegetarian spices, you can combine it well with chili, for those who like it spicy. Many wok and curry dishes also benefit from this potent pepper. Try adding some freshly ground Cumeo Tailed Peppercorn to a homemade yogurt dip for fresh vegetables.

Cumeo can also be used as a table pepper! Just put it in a pepper mill and season everything on your plate as you please! It is something special to put the Cumeo pepper, mixed with other pepper varieties, in a pepper mill. This way, you can combine different pepper aromas individually. The possibilities are truly endless. Enjoy creating unique culinary masterpieces with this delicious peppercorn!

The history and origin of the Wild Tailed Peppercorn is truly fascinating. The fact that it can only be found in the wild makes it a rare and interesting addition to your spice collection. Truly, it has one of the most unique flavor profiles of all the spices we offer (and that says a lot) with a lingering and haunting aroma. Not only is the flavor something to behold, but its appearance is quite striking as well. Smallish pear shaped bulbs are attached to a single thin stem – the very stem that the peppercorn was picked from. It’s almost as if you plucked it from the wild yourself!

Alright, enough with the romantics. Let’s dive into the origin of these beauties. This unusual pepper hails from Madagascar – where, unlike most peppers around the world – it is foraged from the wild, rather than grown on farms or plantations. The pepper is in the piper family, though not part of the Nigrum classification like a traditional black peppercorn. Rather, it is part of the borbonense species. The pepper grows wild in the steamy tropical forests of South-East Madagascar.

The traditional name for the pepper is a real mouthful – Voatsiperifery. We warned you. The name itself has a fascinating history. “Voa” means fruit in Malagasy (the local language) and “tsiperifery” is the name of the plant itself. So these peppery berries are literally the fruit of the tsiperifery plant. The rare pepper is only harvested in the heat of the summer, when the berries are perfectly ripe and the aromas are at their height. Local gatherers will pick the pepper fruits from June to August, before drying them in the hot Madagascan sun and sending them out into the world. Picking the fruits is a dangerous game, as the vines that the peppers grow on tower into the sky and can be as tall as 10 meters! The berries only grow at the top of these tall vines – seeking the most sun they can get. We’re glad the pickers are willing to risk life and limb for these precious peppers – the flavor is well worth the trouble!

Let’s jump into the flavor. It’s no surprise that a rare pepper like this, with such extreme and dangerous sourcing techniques, must be a real winner in the flavor category. It is, and certainly won’t disappoint. The heat is moderate, a delicate spice that won’t overwhelm the other flavors of the pepper or the ingredients in your dish. The aroma is complex, with woody, fruity, and floral notes. The flavor itself is deeply woodsy with notes of bark, forest moss, smoke, and herbs. High notes of bright citrus and exotic floral perfumes round out the flavor.

So, now that you know all about it, how is it best used?? Because the pepper is so exquisite, we recommend using it on something fancy! Though everyday use is certainly encouraged. Try cracking some of the Wild Tailed Peppercorn over roasted duck or foie gras. A little goes a long way on a fine piece of beef like wagyu ribeye or a slice of mangalitsa pork. Even strongly flavored seafood like bluefish and mackerel would benefit from the Wild Tailed Peppercorn. This unusual little peppercorn would make a huge impression on your guests and could quite possibly be the most intriguing addition to your spice collection yet. Get spicing!

If there’s one spice that has infiltrated American kitchens more than any other, it has to be Black Pepper. It’s been in the hearts and kitchen cabinets of Americans for centuries!

Black Pepper is indigenous to India, where as early as 1000 BC, traders from Southern Arabia controlled the spice trade and pepper routes. Eventually, the Silk Road was born. A trade route that stretched over 4,000 miles and allowed Italian traders to sell pepper as a luxury item in medieval Europe. As more trade routes were established, pepper’s popularity quickly spread throughout world cuisines. At one point, it accounted for nearly 70% of the international spice trade. As it became more readily available, the prices dropped, and ordinary people like you and I were able to enjoy it! Not just for the kings and queens anymore!

Today, black pepper has a bit of a bad rep. It’s often left forgotten in stale shakers and the back corner of dusty cabinets. We’re here to change that! Black Pepper is a totally under rated spice that with enough care can completely transform a dish – it doesn’t have to be a forgotten ingredient! When sourced with care and passion (as is the case with everything we do at Lafayette Spices!) the Black Peppercorn is an intriguing and complex spice.

Our Black Peppercorns are sourced from Vietnam and Brazil – two very hot climates that produce outstanding peppercorn products. The intense heat and humidity provide the perfect atmosphere for intense flavor and unparalleled quality. The flavors are not single note at all, but instead a deeply layered symphony of nuances. Flavors vary from woodsy to sharp and piney, to dried tropical fruits. This is certainly not your average table pepper – that will become more apparent as your start seasoning!

We offer three different formats for the Black Peppercorn – each has its own distinct set of uses and applications. Let’s start with the peppercorn in its purest form, whole. The whole peppercorn is best used in grinders or for seasoning soups, stocks, sauces, and pickling liquids when planning on straining the liquid before consuming. Having whole peppercorns on hand that go into a pepper mill (or spice grinder) is the best way to experience the fresh pungent flavor.

Our next format is the Coarse Grind – this is a fairly large grind, meant for seasoning cuts of meat, fish, and vegetables prior to cooking. It could also be used to finish dishes like salads, braises, and stews. It’s a little too big too big to seasoning soups and sauces – unless you really want to see the specs of pepper in the finished product. We recommend a liberal sprinkling of the coarse grind on a piece of beef before searing – perfection!

Our final format is a Fine Grind. This product is our outstanding Black Peppercorn, ground into a very fine powder. This grind size is ideal for soups and sauces – because it will add intense peppercorn flavor, without attributing a gritty texture to the finished product. Imagine a peppery bite in a smooth chicken veloute or a rich and creamy butternut squash soup. The Black Peppercorn Fine Grind was meant for that!

Regardless of the size and format, you can rest assured that Lafayette Spices Black Peppercorn will be paramount in finishing your future dishes. The intense spicy kick and bold flavors will certainly keep you coming back for more and you’ll start to notice some major differences in the complexity of your cooking. Lafayette Spices is bringing Black Pepper back! Get ready!

We’re about to take a trip to the past… waaayyy back. To the time of the Vikings! Lafayette Spices is so proud to present to you the only spice blend on the market, with ties to that fascinating time period – Scandinavian Salt! This ancient salt is an infusion of intense spices into authentic smoked Cyprus sea salt. The infusion contains spices like cumin, coriander, pepper, turmeric, nutmeg, cinnamon, ginger, clove, and onion. To say this salt is a flavor bomb is a complete understatement!

The salt itself has origins in Cyprus – before being sent to France for infusion. There, the salt is smoked, before being infused with a myriad of intense spices.  You may not know this, but the Vikings were total food snobs – they ate a varied diet of ingredients available to them in the Northern climates. They grew barley, oats, and rye – which helped to sustain them. But also many vegetables that grew well in their native soils.

In addition to the plant based diet, meat harvested from the livestock they raised played a major role in their diet. This included cows, horses, oxen, goats, pigs, sheep, chicken, and ducks. Not to mention a large array of fish and seafood. The Vikings were skilled and agile fishermen. Oftentimes, they would smoke and salt the fish with the addition of spices for preservation purposes. This process is the inspiration behind the Scandinavian Salt!

But how does one go about using this beautiful ingredient? The smoke and spices pair so well with many ingredients. We would recommend doing as the Vikings did, and using the salt on rich roasted meats and grilled or smoked fish. The Viking Salt is just aching to be used in the winter time! Try crushing some on a leg of lamb or large beef roast just before cooking. The salt would make an incredible finishing touch to a whole roasted or grilled fish. Imagine the smoky seafood aromas mingling with the rich exotic spices of the salt. What a combination!

We know you’re going to absolutely love the Scandinavian Salt – with a rich history and even richer flavor, it’s going to make your food sing every time you use it. The salt harkens back to a simpler time, when food was wild and flavors were strong!