Pepper Composition No.3
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Three-way pepper blend, cracked combines Malabar, cubeb and long pepper: clear peppery heat, citrusy freshness and sweet, spicy depth. Developed for bold cooking – from dark sauces to a pepper crust.
· Category: Pepper blend, cracked
· Taste: warm, citrusy-tart, sweet, woody
· Use: salmon, beef, grilled vegetables, dark sauces, pepper butter, pasta
· Format: 60 g jar / 500 g stand-up pouch
My tip: Use coarsely crushed as a pepper crust on salmon or beef; stir finely ground into butter or cream sauces and season only at the end.
Origin & Story
My cracked pepper blend brings together three unique pepper varieties, each contributing its own unmistakable character and aromatic effect. That is exactly what makes it indispensable in your kitchen:
- Malabar pepper from India: bold, direct and classically hot
- Cubeb pepper from Indonesia: lemony-tart with a slightly bitter note
- Long pepper from Cambodia: sweet and spicy, almost balsamic and deeply aromatic
This special combination was created at my Manufaktur Funke with the aim of crafting a complex, aromatic pepper blend that offers both depth and length and is ideal for hearty dishes, dark sauces and even as an interesting contrast to desserts.
Highlights
The three pepper varieties complement each other perfectly: Malabar delivers clear heat, cubeb pepper a fresh citrus note and the long pepper provides earthy depth and sweet spice. The result is a warm, layered blend with floral and woody nuances plus hints of dried fruit. Ideal both for the pepper mill and for coarse crushing in a mortar.
Quality
I process all three pepper varieties separately and store them apart by batch. Only at the manufactory do I crush and mix them by hand and bottle them fresh in small quantities – all-natural, no additives, free from flavourings. Because to me pepper means far more than heat – it is a complex spice that gives dishes character and depth.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I use my pepper blend not only freshly ground, but often coarsely crushed in an aromatic spice crust, for example on salmon or beef. This blend adds depth without dominating. Especially in butter or cream dishes, the long pepper develops an almost caramel-like, surprisingly pleasant spice.
Recommended use
- Perfect for salmon, beef and grilled vegetables
- Ideal for dark sauces, pepper butter and jus
- Excellent in pasta, risotto and cheese dishes
Recipe idea
Salmon in a pepper crust with three-way pepper
View recipe
Origin / Ingredients
India, Indonesia, Cambodia.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
black Malabar pepper, Kubeben pepper, "Lampung" long pepper
Additional information
| Weight | 0.06 kg |
|---|
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