Peppers

Premium ground white pepper is made in the process of grinding the highest quality selected white feather grains. Thanks to the reduced temperature during the grinding process, pepper is characterized by an increased amount of essential oils. The pepper grinding process takes place in our company. Premium quality means lower dosage, deep aroma and no unnecessary additives.

Black pepper is a spice with versatile uses. Thanks to it, meals acquire a burning, spicy taste and intense aroma. Black pepper is the hottest of all types of pepper. When used whole, peppercorns gradually release their properties during cooking, adding a distinctive flavor to soups, broths, sauces, meats and marinades.

brak

It is a traditional spice used in Polish cuisine. It is a mixture of herbs with a spicy taste and aroma, consisting of mustard, coriander, marjoram, savory, cumin, basil, thyme, curry and hot pepper. Most often used as a seasoning for meat dishes, but also for soups, e.g. pea soup and cabbage soup.

Green pepper goes perfectly with delicate poultry and fish dishes, as well as with all kinds of salads. Green peppers are rich in folic acid and are also a good source of vitamin E.

White pepper is more delicate than black pepper. Ground white pepper is used to season poultry, sauces, pâtés, fish and cheeses. It is also good in salads, soups and vegetable dishes.

White pepper is more delicate than black pepper. Ground white pepper is used to season poultry, sauces, pâtés, fish and cheeses. It is also good in salads, soups and vegetable dishes.

Red pepper is a spice used in both salty and sweet dishes. Perfect with all meats: fried, boiled and baked. It revives the taste of soups, vegetable creams and marinades. Added to salads and salads, it improves their taste and fully brings out their aroma.

Colored pepper consists of several types of pepper: black, white, green and pink pepper. Thanks to the balanced mixture, individual flavor notes characteristic of a given type of pepper are felt. In addition to its rich taste, colored pepper has unique visual properties, making the dishes seasoned with it more attractive.

Black, grained pepper is a spice with versatile uses. Thanks to it, meals acquire a burning, spicy taste and intense aroma. Black pepper is the hottest of all types of pepper. When used whole, peppercorns gradually release their properties during cooking, adding a distinctive flavor to soups, broths, sauces, meats and marinades.

Black pepper has versatile uses. Thanks to it, meals acquire a burning, spicy taste and intense aroma. Black pepper is the hottest of all types of pepper. When used whole, peppercorns gradually release their properties during cooking, adding a distinctive flavor to soups, broths, sauces, meats and marinades.

Sweet pepper has a wide range of uses in cooking. It is used in meat, poultry and fish dishes. It is also used to prepare soups, salads and cheeses. It also has coloring properties, making sauces, egg dishes and baking more visually attractive. It is an ingredient of many commonly used spice mixtures.

Spicy red pepper ASTA 60 is characterized by an intense smell and taste. It is added to all spicy dishes from various cuisines around the world, for example Hungarian, Italian or Mexican. Hot pepper owes its flavor to the presence of an alkaloid – capsaicin, which accelerates the burning of both calories and fat tissue.

Sweet pepper has a wide range of uses in cooking. It is used in meat, poultry and fish dishes. It is also used to prepare soups, salads and cheeses. It also has coloring properties, making sauces, egg dishes and baking more visually attractive. It is an ingredient of many commonly used spice mixtures.

Sweet pepper has a wide range of uses in cooking. It is used in meat, poultry and fish dishes. It is also used to prepare soups, salads and cheeses. It also has coloring properties, making sauces, egg dishes and baking more visually attractive. It is an ingredient of many commonly used spice mixtures.

Intensely spicy spice. Used to prepare sauces, curries, marinades, chutneys and pastes. Its flavor is slowly released during cooking, giving dishes aroma and spiciness.