The flavour of most dried spices and peppercorns is by far improved when they are freshly ground. Their fragrances and their flavours are fresh and more concentrated. This spice mill easily fits on the spice jars we sell on this page. Simply remove the top of the spice jar and then screw the spice mill on its place. The ceramic mechanism is practically everlasting.

No need to buy one mill for each jar, it takes just seconds to swap from one jar to another.
This mill can also be used to grind salt.

Both pungent and aromatic, Black pepper (pipper nigrum) is one of the most widely used spices in the world today. In Europe, it would have been first introduced by Alexander The Great. When ripening, pepper fruits turn yellowish-red. Harvested close to ripeness and dried, pepper fruits soon turn black.

Black Pepper adds flavor to almost every food of every nation in the world. It is used in rubs, spice blends, salad dressings, and peppercorn blends

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Also called Javanese pepper. These native Indonesian small berries of the pepper relative were abundantly used in ancient times. Slightly larger than the peppercorn, they have a distinctive ‘tail.’ Their aroma is fresh, peppery, piney and citrus-like with a unique pine-like, hot and pungent flavor. An essential ingredient in spice mixtures of Morocco, and in stews of Benin, West Africa. Widely used in Asian cooking.

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This colourful and aromatic spice mix includes black, green, white and pink peppercorns as well as Jamaican pepper (also called allspice).

A good balance of fragrance and pungency

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Pungently sweet and mild in flavour The green peppercorn is the same berry as the black pepper but it is picked before reaching full maturity, whilst it is at its sweetness.

Excellent in egg and cheese dishes. Grind coarsely and press into rounds of brie or chèvre cheese. A milder, sweeter and more herbaceous taste than traditional black peppercorns.

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From Indonesia, the Lampong black pepper is known as one of the finest black peppers in the world (along with the Malabar and Sarawak black peppers).

Lampong is one of the strongest and hottest black pepper with a powerful flavour. For optimum flavour grind the peppercorns just before use.

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Long pepper comes from the Deccan peninsula in India. Once hailed by the Romans as the ultimate peppery spice, wild long peppers soon disappeared into culinary obscurity with the agricultural domestication of their cousin, the modern peppercorn.
The flavor of the Long Pepper is deep and complex; simultaneously releasing an earthy pungency, a sweet hint of cardamom and nutmeg. The long peppers look like 2-3cm cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet. For optimum flavour grind the peppercorns just before use.

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Malabar Pepper is grown on the Malabar coast of India. A bold, rich fragrance with a full bodied flavour. Malabar has a biting heat which builds and carries well at the back of the palate.
One of the "very best" peppers.

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Penja white pepper comes from the volcanic Penja valley in Cameroun. White pepper is prepared with the fruits of the fully ripened pepper. The peppercorns are first triturated to take off the outer hull and then dried. One of the rarest peppers in the world & also one of the most famous too.

Penja white pepper is mildly pungent and very aromatic. You can use it to prepare white sauce or to flavour meat and fish recipes. For optimum flavour grind the peppercorns just before use.

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Even though they are called pink peppercorns they are not really peppercorns at all, but berries. When whole they are virtually odorless but once crushed or ground they have a delicate sweetness with a peppery finish to them. They are commonly used in sauces and seafood dishes adding a delicate flavour and colour. Pink peppercorns are meant to be used sparingly!

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Sarawak black pepper comes from the northest part of Borneo in Indonesia. It is one of the best black peppers known.

Pungent with fresh and wooded notes, Sarawak Black Pepper can be used to prepare traditional recipes such as a duck fillet or fried/grilled meat but more unusually to flavour a dessert such as strawberry salad.
For optimum flavour grind the peppercorns just before use.

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Szechuan, or Sichuan Cuisine originates in the Sichuan province of western China. Szechuan dishes have an international reputation for being spicy and flavourful.

The aroma and the pungency of the Szechuan pepper come from the red orange fruit wall.

Szechuan pepper is superb for fish and meat. For optimum flavour grind the peppercorns just before use.

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Plastic Jar - Refill Size

Plastic Jar - Catering size

Mature pepper berries are harvested when they turn yellow or red. Ripened berries are packed into jute bags or wooden barrels, soaked or washed in cool water to loosen the pericarp, rubbed clean and washed again to reveal the pale inner core of the peppercorn. Dried in kilns or in the sun. In general, white peppercorns have a sharp, hot flavor and relatively mild aroma, since the fragrant pericarp has been removed.

White pepper is especially useful in dishes where black pepper would spoil the appearance of a dish, for example in cream or milk sauces.

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