The Three Peppers from Orlandosidee

Balanced blend — 60% white • 10% green • 30% black pepper

This house blend combines selected white, green and black Piper nigrum peppercorns for a clean, versatile heat with fresh herbal lift and classic pepper warmth. Grown in mineral-rich soils, the components are dried and carefully sorted before blending for a rounded, everyday finishing pepper.

• Botany: Piper nigrum • Family: Piperaceae
• Origin (peppercorns): Cameroon/Africa and selected pepper regions
• Blend ratio: 60% white • 10% green • 30% black
• Profile: white = clean, direct heat; green = fresh, herbal; black = warm, woody depth
• Best use: grind fresh; finish late for vivid aroma

Aroma & Taste

The blend opens with bright, grassy top notes from green pepper, carries a tidy, linear warmth from white pepper, and settles into classic black-pepper woodiness. Heat is medium and balanced, designed to season without overpowering.

Culinary Uses & Pairings

• Grill & pan: medium–coarse crack for steak, lamb, roast chicken and grilled vegetables.
• Sauces: bloom briefly in butter or oil, then deglaze with stock, cream or wine.
• Seafood: finish tuna, salmon, scallops or white fish with lemon butter.
• Salads & dressings: grind into vinaigrettes; sprinkle over tomatoes and soft cheeses.
• Soups: add whole corns early for round warmth; crack at the end for aroma.

How to Use

• Grind setting: medium for dressings and sauces; coarse for steaks and vegetables; fine for smooth soups.
• Bloom gently: warm freshly cracked pepper 10–20 s in fat; add liquid promptly to avoid scorching.
• Finish late: add at the end of cooking or at the table to preserve fresh top notes.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly cracked per portion.
• Dry rubs: 1–2 tsp coarse grind per 250 g (9 oz) meat.
• Sauces: 1/4–1/2 tsp medium grind per 250 ml (1 cup) base; adjust to taste.
• Stocks/soups (whole corns): 6–10 per 1 l (4 cups); remove before serving.

Pair With

Shallot, garlic, lemon zest, olive oil, thyme, rosemary, bay, cream, tomatoes, mushrooms; proteins like steak, chicken, pork and fish; vegetables such as asparagus, potatoes and leafy greens.

Ingredients & Allergens

Ingredients: White pepper (60%), green pepper (10%), black pepper (30%) — all Piper nigrum.

Allergens: none mandatory in EN labeling for these ingredients.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Grind only what you need.

FAQ

Why mix three peppers?
To balance clean heat (white), fresh herbal notes (green) and classic warmth (black) in one grinder.

Is it very hot?
Medium, rounded heat suitable for everyday cooking and table finishing.

When should I add it?
Finish late or at the table for brightness; add early in stocks for gentle background warmth.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de