Comptoir de Toamasina offers smoked black pepper. A rare pepper that stands out from the crowd with its intense woody notes and a touch of citrus that gives it its noble notes. Smoked black pepper by the kilo from the pepper specialist will introduce you to a new creative cuisine.
Smoking gives the pepper character. The grain is very pretty and is ideal for adding a touch of creativity to barbecues, vegetables and meats. You can discover it with our other peppers in our pepper gift box.
Available from 1kg to 25kg at highly competitive rates. Ideal for restaurateurs and enthusiasts.
We select grains of ideal density (500g to 600g per liter), guaranteeing superior aromatic richness.
An artisanal wood smoking process providing notes of resin and citrus. Intensity 10/10.
Le Comptoir de Toamasina offers you the opportunity to buy smoked black pepper by the kilo. A rare pepper that stands out with its intense woody notes and a touch of citrus that gives it its noble credentials. The smoked black pepper by the kilo from the pepper specialist will help you discover a new creative cuisine.
Smoking helps give the pepper its distinct character. The grain is very beautiful, and it is ideal for bringing a touch of creativity to barbecue, vegetables, and meats. You can discover it along with our other peppers in our pepper-themed gift box.
Explore the intoxicating domain of Smoked Black Pepper: a culinary treasure that will charm both Michelin-starred chefs and lovers of inventive gastronomy. Each grain is a promise of discovering new taste territories, offering a deeply smoked flavor that will give your culinary creations an unforgettable touch.
Arnaud presents the smoked black pepper by the kilo and its artisanal wood process.
Comparative Sensory Analysis
Three major profiles of wood smoked black pepper
Our Smoked · Kampot Smoked · Tellicherry Smoked
Technical Sheet
Since 2010, Le Comptoir de Toamasina has been a major player in the world of gastronomy. We are determined to provide you with exquisite flavors at very advantageous rates. Responding to constantly increasing demand, we are delighted to offer our Asian smoked black pepper in an economical format.
Feel free to contact us for a customized quote.
This Piper nigrum cultivated in the rich regions of Asia is a refined spice. Upon opening the package, a powerful and captivating scent welcomes you: notes of citrus and eucalyptus intertwine with burnt wood for an aromatic explosion. On the palate, its aromatic power is immediately noticeable. The woody notes are complemented by a hint of heat, adding a complex depth that sometimes recalls vanilla with its richness.
It was during a trip to China that I was able to observe the smoking process of this pepper with my own eyes. Artisanal know-how that I wanted to share with you, passed down with patience and precision by local producers.
Implementing Regulation (EU) 2024/2067 of July 31, 2024, confirmed the non-renewal of the authorization for ten artificial smoke flavorings ("liquid smoke") in the European Union—an EFSA study having failed to rule out a risk of genotoxicity. The phase-out is gradual: total ban in sauces, snacks, and spice blends by July 1, 2026, then in meats, fish, and cheeses by July 1, 2029.
This regulatory shift pushes manufacturers to return to traditional physical processes—exactly what we have always practiced. Wood-smoked black pepper becomes a key ingredient, healthy for labeling and compliant, where synthetic liquid smoke is doomed to disappear from shelves.
Smoked black pepper is a remarkable spice that can bring a distinct depth of flavor. Here is the chef's guide:
An ideal sauce to accompany red meat:
An artisanal protocol involves macerating 500g of peppercorns in 500ml of sweetened bourbon (1.5 tbsp brown sugar) for 24 to 48h until the grains swell and absorb about 20% of their weight in liquid. Drain, spread in a single layer on a fine sieve, then smoke them in your usual smoker until they are dry to the touch but still firm and wrinkled.
Do not discard the filtering bourbon: this intensely fragrant and very spicy byproduct is a prime elixir for deglazing a pan after a steak, enhancing a homemade barbecue sauce, or replacing a quarter of the classic bourbon dose in an Old Fashioned.
"From discovery to professional format—wood-smoked pepper, compliant with the new European requirements, while liquid smoke disappears from shelves."
Order My Smoked Black Pepper by the kiloPiper nigrum · Asia · Arnaud Sion Selection
