Tellicherry pepper, which is named after the growing region in south-west India, is one of the most exquisite pepper varieties in the world. Tellicherry pepper matures for a very long time and is only produced in small quantities. The gourmet pepper has an intense, multi-layered pepper flavour with a nutty character, a citrus note and a full-bodied spiciness. This gives steaks, game, dark chocolate, dressings, soups and vegetable variations a unique flavour upgrade.
The red Kampot pepper is also one of the finest and rarest peppers in the world. It comes from the Kampot growing region in Cambodia and fascinates with its unmistakable range of fruity flavours, paired with a light citrus note and pleasant spiciness. The berries are hand-picked when fully ripe under optimal conditions. With its nuances of flavour, red Kampot pepper is an excellent accompaniment to strong meat and fish varieties as well as desserts.
Belém pepper grows in the rich soils of Brazil’s Amazon region and is characterised by its mild spiciness with a delicate hint of eucalyptus. The extremely gentle method used by the long-standing local partners to cultivate the pepper plants is what makes the sun-dried Fuchs Belém pepper so special. In order to conserve the natural resources of the rainforest, the use of wooden stakes, to which the pepper plants are usually attached, is increasingly being dispensed with. Instead, the fast-growing Gliricidia plant is used as a climbing aid.
For the pepper melange, the Fuchs spice sommeliers have created an exquisite blend in which the flavours of Tellicherry, Szechuan and Belém pepper complement each other perfectly.
And with long pepper and Szechuan pepper, even more flavour is added to the Fuchs range.