Brazilian black pepper has a distinctive, warming flavour with pinewood notes and a subtle citrus finish. Thanks to the peppercorns’ dense structure, they are best freshly ground or crushed in a mortar just before use.

Savoury dishes and sauces: Excellent with grilled beef and pork, game dishes, rich red wine and pepper sauces, as well as soups, stews, and vegetable marinades.

Desserts and drinks: Surprisingly well suited to dark chocolate, strawberries, fresh figs, homemade spiced syrups, and warming winter drinks.

Tip: To experience the pepper’s full aromatic bouquet, grind it directly over the finished dish just before serving. When cooked for a long time, pepper will still add heat, but some of its volatile essential oils and delicate aromas may be lost.

“Black pepper is the backbone of every kitchen, but the difference between one black pepper and another can be remarkable. Unlike milder varieties, Brazilian pepper makes its presence known immediately — it has a pleasant, even heat and a clean, deep aroma with subtle woody notes and no excessive acidity. At Pavāru māja, we see it as a reliable foundation for almost everything. Coarsely crushed peppercorns over a freshly cooked steak, fresh cheese, or grilled vegetables are a simple yet unbeatable classic that works perfectly every time.” — Ēriks Dreibants, Chef

Our pepper comes from the northern regions of Brazil, where the tropical climate, abundant rainfall, and hot sun create ideal conditions for growing pepper plants. Once the berries have ripened, they are carefully harvested and slowly sun-dried until their outer layer develops its characteristic wrinkled, dark brown to black colour. Historically, black pepper was often referred to as “black gold” and for centuries was one of the most highly sought-after spices in the world. Today, we know that piperine — the compound responsible for pepper’s characteristic heat — is also associated with supporting digestion and may help the body absorb certain nutrients more effectively.