This pepper is the rarest and most extraordinary. The plant (named “Tsiperifery” in Malagasy) grows exclusively “wild” up to 20 meters in the tropical forest of Madagascar. Only the young shouts on the top produce the fruits (“Voa”), handpicked by the villagers from the East Coast of the Island. Its refined earthy and woody taste is completed by citrus and flowery aromas brining freshness to the palate. Particularly long tasting, it works wonderfully with fish and meats as well as fruits and chocolate.

AWARDS:

• 2017, Great Taste:  3 stars
• 2016, Great Taste: GOLD 3 stars – selected among the 50 Best Foods

Certified Organic – The Ambolikapiky Plantation is part of our 2000 ha estate. Located in the Sambirano Valley, in the North-West of Madagascar, the plantation has produced since 1920 world-famous cocoa (criollo & trinitario) and spices such as pepper. Our specially selected pepper vines grow on the shadow trees protecting the cocoa trees.

Extremely aromatic, with warm notes of pine kernel and fresh notes of green fruits, Madagascar black pepper complements the musk savours of pork, gives vigour to beef, accentuates the taste of eggs and raises the delicacy of oil-rich fish preparations like marinated or smoked salmon.

AWARDS

• 2017, Great Taste: 1 star

The Bejofo Estate spreads over 2000 ha in the Sambirano Valley, Madagascar. Since 1920, it has produced aromatic cocoa and spices, including this pink pepper that we grow over 3 ha. Our pink peppercorns are delicate and fragrant.  They go well with a variety of food such as lamb, fish carpaccio, salad or event dessert. Their rich colour adds an elegant appearance to any cuisine.

The name Melegueta refers back to an old empire -Melle- inhabited by the Mandingo in the upper Niger region between Mauritania and Sudan. Also called Grains of paradise these seeds are from a plant of the ginger family and are native of the West Coast of Africa. The taste of this Melegueta pepper is initially piney and peppery, hot, biting, and numbing. It will also remind you of cardamom. It is used in much the same way like black pepper, especially in North and West African dishes.

Native to the tropical Africa, it is sometimes called Moor pepper or Kili pepper. It has a smoky and resiny taste, reminds of nutmeg with a hint of pepper but not real piperine heat or warming feel to it. Selim pepper, crushed with a mortar and pestle, is used in Regional African cooking in meat and vegetable dishes.

This pepper is one of the rarest pepper. The tiny production from the 100 ha plantation benefits from the amazing quality of the volcanic soil associated with an equatorial climate providing a perfect balance between rainfalls and sun. White pepper is made of berries that are picked at the moment they reach maturity and then soaked under running water for several days to gently remove the husk before drying in the sun. Once sun dried, the grains are graded and only the biggest are selected. White pepper is less spicy but more tasty. It is a perfect match to your seafood and fish preparations but also to white meat, vegetables or mushrooms.

This pepper is one of the rarest peppers. The tiny production from the 100 ha plantation benefits from the amazing quality of the volcanic soil associated with an equatorial climate providing a perfect balance between rainfalls and sun. Black pepper is made of berries that are picked slightly before they reach a mature stage and sun dried for about a week. Then, the pepper’s flesh retracts and becomes black. Once sun dried, the grains are graded and only the biggest are selected. Its aroma  is robust and spicy and its very delicate perfume goes together with flavoursome warmth. This pepper complements the musk savours of pork and gives flavour to beef preparations.

Originally from Ethiopia one finds this pepper in the hilly mountains of Africa all the way between Sierra Leone to South Africa. This pepper looks like the more familiar long peppercorns from India or Indonesia but its taste is totally different, rather fresh with a hint of mint and notes of tobacco leaves. Like other long peppers, it can be crushed using a mortar and pestle and are a perfect match with mashed potatoes and meat.

This pepper is grown exclusively to make white pepper, in the hills behind the village of Muntok, on the Islands of Bangka. Made of red ripe berries that are soaked under running water for several days to gently disintegrate the husk. These peppercorns are piled together for a traditional trampling called “nari mereca” -Pepper Dance – to separate the peppercorns from the fruit spike. After a final washing the berries are dried in the sun. It is the reference for white pepper and a perfect match with veal chops, poultry, white fish, rice, pasta, vegetables, blue cheese and pears.

Shade grown Lampung Pepper comes from a small region called Kota Bumi or “Center of the Earth” where farmers use their traditional method. Pepper vines meander naturally up the trunks of tropical shade trees providing protection from sunlight. On the forest floor, nitrogen-fixing legumes are planted in rings around the pepper vines, offering a constant source of nutrients. It has a very bold and pungent flavour. It is a perfect match to read meats, roasted poultry, grilled vegetables, tomato sauces, marinades and dressings, soft cheese, chai tea and syrups.

A wonderful rarity among the world of true pepper. Known to the West since medieval times as Piper Cubeba or Cubebs, it has a wonderful fresh aroma of pepper, pine and lemons. On the tongue, Comet’s Tails exhibit a distinctly cooling menthol feeling offset by the peppery heat and a bright citrus-like sweetness. Comet’s Tails work wonderfully with all manner of foods; from lamb, duck, fish and shellfish to sweet, slightly acidic desserts such as citrus sorbets.

Once hailed by Romans as the ultimate pepper, it disappeared into obscurity with the agricultural domestication of the modern black peppercorn. To this day, long pepped refuse to play party to conventional agricultural ideas of planting and harvest… preferring to sprout where they will into the canopies of jungle trees. The flavor is deep and complex; simultaneously releasing a floral bouquet, an earthy pungency and a sweet hint of cardamom and nutmeg. Ideal pairings are lamb, vegetable soups, purees, goat cheese and pears.

Harvested on the volcanic black sand of Bali’s eastern coastline. Here, salt farmers follow a unique tradition of production found only in Bali and dating back over 900 years. Balinese Sea Salt Coarse Grain “Pagoda” crystals are the natural product of the cool, windy days marking the end of the monsoon rains. Fragile crystals are scooped from the surface of the brine to dry in the exposed wind and sun. Our “Pagodas” are unlike any other sea salt. A visual delight, they have a very subtle salt flavour, a slight sweetness with a bright fast finish. Perfect for sprinkling on dishes as a garnish.

AWARDS

• 2017, Great Taste:  3 stars

This salt is produced on the volcanic black sand of Bali’s eastern coastline. Here salt farmers follow an unique tradition found only in Bali and dating back over 900 years. Fleur de sel are obtained by hand harvesting the young crystals that form on the evaporation ponds. The harvesting always takes place in the summer months when the sun is strongest. Fleur de Sel crystals have a very subtle salt flavor and have been treasured for centuries for their ability to heighten the flavors of any ingredients they meet.

Is a rare indigenous Australian plant used for therapeutic applications by the Aboriginal people thanks to its high level of antioxidants and vitamins. The 130 acres of the Parrawe Estate, in the cool rainforests of Tasmania, are covered with 50 years old trees producing only 6 tons of berries per year. Tasmanian pepper has a sweet taste in the first second, followed by intensive pungency which does not last, but gives way to a triggering sensation of numbness. Australians use it to lend a wild and spicy taste to emu and kangaroo steaks. It will complement ideally all your grilled meat preparations.

Tasmanian pepper is a rare indigenous Australian plant used for therapeutic applications by the Aboriginal people thanks to its high level of antioxidants and vitamins. The 130 acres of the Parrawe Estate, in the cool rainforests of Tasmania, are covered with 50 year old trees producing berries and also these leaves. The leaves are gathered by hand, dried and cleaned using specially designed equipment. They have a surprising pungency that does not last, but gives way to a strange sensation of numbness. It will provide “visibility” and some flavour in pasta, rice, sauces, etc…

This pepper is exclusively found in Chili in the Chiloé Archipelago and the Los Lagos Region. The whole production of this wild spice is limited to about 2000 kg per year and is collected by about 50 families who put their harvest together in a farm located on the shore of the Manao Bay. Our spicy hot and aromatic Chiloé pepper has a high content of vitamin C and antioxidants. Crushed with mortar and pestle or in powder, it is a fantastic combination with fish, sea food, white meat and vegetables.

In 1519, The Aztec emperor Montezuma gave Cortèz the most valuable gift one could then think of, cacao perfumed with Vanilla in a gold cup. Cortèz loved it and brought it back to the King of Spain, Carlos V.

Vanilla finds its origin in Mexico but the Bourbon Vanilla was later planted in La Réunion (1820), in the Seychelles (1866), the Comores (1873) and in Madagascar (1880) now the first producer in the world.

Suggested use: Perfect for your desserts, fruit salads, yogurt, caramel and toffee.

In 1519, the Aztec Emperor Montezuma gave Cortèz the most valuable gift one then think of, cacao perfumed with Vanilla in a gold cup. Cortèz loved it and brought it back to the King of Spain, Carlos V. Vanilla finds it origin in Mexico but the Bourbon Vanilla was later planted in La Réunion (1820), in the Seychelles (1866), the Comores (1873) and in Madagascar (1880), now the first producer in the world.

Suggested use: Slice the pod and gently extract the grains. Perfect for your dessert or simply in a glass of milk.

This Coconut blossom sugar is a healthy alternative to ordinary sugar, naturally low on the glycemic index (only 35). It is made from the fragrant sweet sap of coconut blossom. Traditional farmers climb high into the canopy of Indonesia coconut groves and harvest the sweet nectar by gently slicing the flower. Once collected, the nectar is kettle boiled into a thick caramel and ground to a fine crystal.

Suggested use: This delicious sweetener, vitamin and mineral rich, is perfect for baking or to enjoy with your müssli, coffee, tea or with your favorite drinking chocolate.

Coconut palms are an ecological beneficial tree crop that restore damaged soils and require little water. The Food and Agriculture Organisation (FAO) has reported that coconut blossom sugars are the most sustainable sweetener in the world. It also helps raise small farm communities in Indonesia out of poverty and your purchase of this product will support Indonesian farmers.

AWARDS

• 2017, Great Taste Awards:  1 Star

Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s Bejofo Estate spreads over about 2000 ha. Since 1920, it produces world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate.

It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavor notes that evoke citrus and red berries. This 100% cacao drinking chocolate, melted in hot milk or water, offers a smooth, earthy and chocolaty taste that will delight the whole family.

Suggested use: 25g to 40g of choc drops per cup (250cl) of milk or water. It is unsweetened but you can adjust with the desired amount of sugars from Åkesson’s line of sugars. It can also be used for desserts & baking, sauces & spreads.

AWARDS:

• 2017, Academy of Chocolate: SILVER
• 2016, Great Taste: GOLD 2 Stars
• 2016, Academy of Chocolate: BRONZE

 OUT OF STOCK

In 2009, Bertil Åkesson, Jr. and his Brazilian partner Dr. Angelo Calmon de Sá, purchased the historic Fazenda Sempre Firme in Bahia, Brazil. This 120 ha cacao plantation is right in the middle of the Mata Atlantica, the wild forest with the highest biodiversity on earth. They were able to recreate a social structure and their best reward is to hear the community referring to the Fazenda as a “Paraíso” (paradise). They are growing there the traditional and astonishing Forastero cacao variety called “parasinho” that made the glory of Bahia at the beginning of the 20th century. The 75% cacao drinking chocolate, melted in hot milk or water, offers a smooth, earthy and chocolaty taste that will delight the whole family.

Suggested use: 25g to 40g of the choc drops per cup (250cl) of milk or water. It is already sweetened (25%) but you can adjust with the desired amount of sugars from Åkesson’s line of sugars. It can also be used for desserts & baking, sauces & spreads.

AWARDS:

• 2017, Academy of Chocolate: SILVER
• 2016, Great Taste: GOLD 1 star
• 2016, Academy of Chocolate: SILVER

Cacao is naturally rich in Antioxidants, iron, magnesium. It is one of the highest dietary source of flavanols and polyphenols. This Verified RAW Cacao Powder has been meticulously cared for through every step of its processing to protect these nutrients. You will feel and taste the difference with its earthy, rich, and noticeably RAW flavour profile. Beans from freshly split pods are fermented at 40ºC (104ºF), washed in pure water, dehydrated, cold ground, and pressed below 47ºC (118ºF) in a cutting edge RAW cacao butter/cacao powder expeller, designed and built specially. These beans are never roasted. The remaining cacao “cake” is cold milled into delicious powder.

Suggested use: cold & hot beverages: (we recommend 25g to 40g per 250cl cup of milk or water), smoothies, desserts and baking, sauces and spreads.

Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s Bejofo Estate spreads over about 2000 ha. Since 1920, it produces world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate.

These cacao nibs have a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavor notes that evoke citrus and red berries. These roasted pieces of cocoa beans are crunchy like a nut but with the beautiful rich flavor of chocolate.

Nibs are perfect as a chocolatey snack but also an amazing highlight for a wide number of dishes like salads, cookies, brownies, ice cream, smoothies,…