Pepper isn't just black. Discover the world of different peppers with the Midi Pepper Sampler Pack. This set contains 10 different varieties, all of which have their own unique flavors. The trial size is ideal for getting to know a new pepper variety. If something doesn't taste good, the loss isn't that big. Ready to find your new favorite pepper?
The pepper trial pack Midi contains the following pepper varieties:

1. - Fermented Kampot Pepper -
Kampot - the name says it all! Kampot is not only a capital in the Cambodian province of the same name, but also the home of the world-famous Kampot pepper.
On the south coast of Cambodia it grows in perfect conditions in the warm, humid climate and owes its intense and fruity note to these fortunate circumstances!
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Goes with: salads, meat, vegetables, pasta dishes
Contents: Enough to cook 1-2 times
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2. - Smoked Dajak Pepper -
White Dajak pepper is obtained from the green pepper berries. The fully ripe green pepper berries are put into bags and soaked in running water for about three weeks. This causes the shell to swell and is then removed. What's left at the end is the white core, which is slightly smaller than the black pepper berry. The white kernels are then gently smoked with a lot of love and craftsmanship. This creates the unmistakably fine taste, which contains nuances of smoked bacon.
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Goes with: meat, poultry, vegetables, sauces
Contents: Enough to cook 1-2 times
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3. - Cubebean pepper -
Cube pepper is also known as Java pepper or tail pepper. Cubeb pepper is now also cultivated in other regions of Sri Lanka, but its native place is the Indonesian island of Java. At the time of harvest, the berries are close to ripeness. Its sharp, bitter taste is paired with a mint and eucalyptus note (similar to turpentine).
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Goes with: meat, vegetables, chutneys, cheese
Contents: Enough to cook 1-2 times
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4. - Long pepper -
Be careful! The long pepper should not be confused with birch catkins, even if the resemblance is striking. First: Birch catkins don't taste good. Secondly: It would be a clear understatement for the long pepper, because it has a lot to offer in terms of taste. It smells sweet and floral and almost reminds us a bit of cardamom. But don't let his innocent appearance deceive you! Initially tasting like conventional pepper, a tingling spiciness quickly spreads across the tongue, culminating in the chocolatey aroma.
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Goes with: sauces, soups, game, fish, meat, curries
Contents: Enough to cook 1-2 times
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5. - Madagascar pepper -
Wild Voatsiperifery jungle pepper from Madagascar. The “Piper Borbonense” is considered extremely rare and rare. Its aroma is as exciting as the jungle: herbal and floral notes are accompanied by citrus-like spiciness. It is slightly sweet, then very spicy. It has a fine, very lasting taste with a slightly earthy, foresty, but also floral and lemony note. Every year, barely more than 1000 kilos of the rare pepper are hand-harvested in the traditional way.
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Goes with: game, lamb, poultry, sauces
Contents: Enough to cook 1-2 times
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6. - Red Kampot Pepper -
In Kampot, peppercorns are harvested when they turn red on the bush. The red Kampot pepper provides us with a special taste experience. With its fruity, slightly sweet spiciness, delicate aroma and exceptional color, red pepper enriches desserts as well as salads, salmon and poultry dishes.
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Goes with: salmon, poultry, game, salads, desserts
Contents: Enough to cook 1-2 times
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7. - Szechuan pepper -
Magic with pepper? With Szechuan pepper you can try your first magic in the kitchen. We expressly encourage you to try it out. Treat your kitchen to something special and take your taste experiments to a new level. You can expect aromas of anise, lemon or lime. The secret spice power of Szechuan pepper ensures a special experience when eating.
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Goes with: meat, vegetables, rice - Asian dishes
Contents: Enough to cook 1-2 times
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8. - Garlic Pepper -
Our garlic pepper will spice up your kitchen. The aromatic spiciness of the pepper combines with the spicy garlic taste to create a harmonious taste experience. No matter what you conjure up, our garlic pepper (almost) always goes with it and saves you the tedious task of peeling and cutting the sticky garlic cloves.
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Goes with: vegetables, soups, sauces, chicken, marinade
Contents: Enough to cook 1-2 times
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9. - Tellicherry pepper -

The Tellicherry pepper from India is considered one of the best peppers in the world. It takes its name from the Indian port city of the same name - Tellicherry. The taste of the Tellicherry pepper is intense, warm and beautifully nutty. No comparison to regular black pepper.
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Goes with: meat, vegetables, potatoes, pasta, fish
Contents: Enough to cook 1-2 times
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10. - White pepper -
White pepper is characterized by its particularly aromatic mildness. The level of spiciness is approximately the same as that of black pepper, but the white version is a welcome change in terms of appearance. White pepper is also ideal for final seasoning of dishes before serving
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Goes well with: poultry, light sauces, potato dishes
Contents: Enough to cook 1-2 times
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