Most people think pepper is just pepper.

It isn't.
One of the most used ingredients in our kitchens, we put pepper on everything from our eggs to our pasta, and everything in-between.

So why do we expect so much from the salt, olive oil or coffee in our pantry, but so little from our pepper?
Vouched for by home cooks and professional chefs, Pep's single-origin black pepper harvested in Cambodia - one of the world's great pepper-growing countries - with the deep flavour, complex aroma and slow-building warmth that supermarket pepper doesn't give you.
Give Pep a crack.
SHOP PEP!

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GOES GREAT WITH YOUR FANCY SALT

TRY PEP IN...

Steak au poivre, black pepper crab, silky scrambled eggs, pasta alla gricia, roast chicken, caesar salad, mashed potato, smoked brisket, pepper-crusted tuna, black pepper tofu, omakase, cajun blackened fish, sautéed asparagus, rosemary black pepper focaccia, pepper mayonnaise, any peppercorn sauce (!) and so, so much more. There's almost nothing that can't be made more enjoyable with a few pepper grinder cracks of fresh, aromatic Pep.

PEP FACTS

STATUS SEASONING

For centuries, black pepper was one of the world’s most valuable commodities. In medieval Europe, it was used to pay rent, settle debts, and even serve as dowry. Venice built its fortune by controlling the trade, storing pepper behind lock and key like gold. So prized was this little spice, it earned a nickname that stuck for generations: black gold.