Wild pepper, green, organic, whole

Wild pepper from uncontrolled organic cultivation — harvested before the berries ripen, and then gently sun-dried. This process preserves the essential oils that distinguish green pepper from its red and black relatives.

Among pepper varieties, green pepper is the mildest and fruitiest. The whole berries have a fresh, aromatic, almost grassy scent with a slightly resinous note. When ground, it yields less heat and more depth of flavor—ideal for cream sauces, fish dishes, and white meat. Cooked whole, it slowly unfolds its flavor in curries and stews without overpowering the other ingredients.

It also pairs well with fruit and Thai cuisine. Drink recommendation: A dry Riesling or a light Grüner Veltliner complements the fresh aromas.