Pepper, the spice miller's pride and joy
Altes Gewürzamt pepper includes twelve varieties and blends by Ingo Holland – from the rare red Kampot pepper from Cambodia to the Mélange Noir. Whole berries instead of powder, single-origin or artfully blended, bottled in Klingenberg am Main.
Altes Gewürzamt pepper shows how vast the world behind the supposedly most common of all spices is. Twelve varieties and blends line the shelves of the Klingenberg-based manufactory, grown in Cambodia, India, Brazil, Nepal, and China—each berry with its own origin, its own fragrance, and its own story.
Single-origin rarities from five countries
The premier class consists of the single-origin peppers. The red Kampot pepper from Cambodia is a true rarity—fruity, almost sweet in aroma. The black Tellicherry pepper is created through the fermentation of the genuine red pepper, while Kerala and Belem are the robust classics from India and Brazil.
Then there are the exotics: The Timut pepper from Nepal captivates with a scent of pomelo—it is also known as grapefruit pepper. The red Szechuan pepper tingles with a citrus note on the tongue, and cubeb pepper is the mysterious stranger that was once a staple in every pharmacy.
Mélange Blanc, Mélange Noir, and the steak pepper
The blends reveal the hallmark of the Michelin-starred chef. The Mélange Blanc is the light pepper blend for fish, light sauces, and fine vegetables, while the Mélange Noir is its dark, robust counterpart—two blends that have held a permanent spot in German star-rated kitchens for years.
For the grill and the pan, there is the steak pepper made from four types of pepper, the Seven Pepper blend for everyday use, and the Seasons blend from the Piper nigrum pepper species. Fresh from the mill, each one unfolds its full aroma.
Why whole berries make the difference
Ground pepper loses its essential oils within weeks, whereas whole berries retain their aroma for years. That is why Altes Gewürzamt bottles its peppers almost exclusively whole, because the later the berry is cracked, the fresher it smells on the plate.
By the way, the Timut pepper perfectly complements goat cheese with honey. All twelve peppers come from the range of Ingo Holland's spice manufactory, which has stood for uncompromising quality since 2007. And if you are craving more spice for your grilled food: The grill spices from Altes Gewürzamt are already waiting. That's how pepper is done!
