Discovery Box — The Four Rare Peppers

Assemble the box yourself

Each product links to the best available merchant for this box. You assemble your box in one click per item .

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  Pepper · Pepper cousin

  Timut Pepper

  Eastern hill districts of Dolakha and Sindhupalchok, Nepal

  Quantity 20g

  The grapefruit note from Nepal — on scallops and lemon desserts, off the heat

  Burlap & Barrel

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  Pepper · Red pepper

  Kampot Red Pepper

  Kampot and Kep provinces, Cambodia (PGI)

  Quantity 20g

  The warm, almost sweet round one — on seared steak and red-wine pan sauces

  Amazon US

• 

  Pepper · Black pepper

  Voatsiperifery Pepper

  East-coast rainforest, Manakara and Mananjary districts, Madagascar

  Quantity 20g

  The wild Madagascar vine pepper — on venison, mushrooms, and brown stocks

  World Spice

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  Pepper · Pepper cousin

  Sansho

  Arima, Wakayama Prefecture, island of Honshu, Japan

  Quantity 20g

  The Japanese tingle — on raw fish and clear dashi broths

  Amazon US

The gift box in detail

Four peppers, four continents, four flavor logics that share almost nothing. Timut from Nepal opens with ripe grapefruit — finish with it, never cook it, or you'll boil the citrus off. Cambodian Kampot red brings round, almost sweet heat built for a thick seared ribeye and a red-wine pan sauce. Voatsiperifery, hand-gathered from a wild vine in Madagascar, is resinous and feral — it makes a venison stew taste like the woods. Japanese sansho numbs the tongue just slightly, clearing the palate for sashimi and dashi. This box is for the cook who reaches for the same pre-ground black pepper every night and has never had a reason to stop. Each origin lands in an equal 20g dose — enough for twenty to thirty plates apiece. A pairing card comes in the lid: which pepper on which dish, and the part most sites skip — when to add it (raw, at the finish, or in the cook). It's the most honest way into rare peppers, and at this price the cheapest education in the kitchen.

Who & when to give it