Pepers

This collection covers our range of peppers, spanning true peppercorns from the Piper vine and dried chilli peppers from the Capsicum family. They are grouped together as the pantry's core sources of pungency and heat, used across nearly every cuisine.

True peppercorns include black, white, green and red, which differ by how ripe they were when picked and how they were processed. Black pepper is sharp and woody, white pepper earthier and more restrained. Specialty peppers such as Kampot and cubeb add their own aromatic character. Dried chilli peppers, from mild flakes to hot varieties, bring heat along with fruity, smoky or earthy notes depending on the type.

Whole peppercorns hold their aroma longer than pre-ground and are best milled fresh over finished dishes or into cooking. Whether you want an everyday table pepper or a specific chilli for a recipe, this range gathers the peppers most kitchens rely on.

Frequently asked questions

What is the difference between black, white and green peppercorns?

They come from the same Piper vine but are picked at different ripeness and processed differently. Black is sharp and woody, white is earthier and milder in aroma, and green is fresher and more herbal. Red peppercorns are the fully ripened berry.

Are peppercorns and chilli peppers the same thing?

No. True peppercorns come from the Piper vine, while chilli peppers come from the Capsicum plant. This collection includes both because they are the main pantry sources of pungency and heat.

Should I buy whole or ground pepper?

Whole peppercorns keep their aroma longer than pre-ground pepper. Grinding fresh over a dish or into cooking gives a stronger, brighter flavour. Store whole pepper in an airtight container away from light and heat.

How hot are the chilli peppers?

Heat varies by variety, from mild flakes to hot chillies. Each product page notes the type so you can choose the level and flavour that suits your cooking.