Pepper grinder CrushGrind, 2 glass containers and 3x50g Kampot pepper

One mechanism to rule them all! We've put everything you've ever needed from us into a single economic and ecological set that allows you to change the colours of pepper by simply unscrewing the grinding mechanism.

For maximum clarity, we have stored the pepper in glass containers, so you can grind different pepper colours during cooking, without any hesitation – quickly, comfortably and at any time.

Materials

This range of grinders combines glass with a quality and aesthetic bio-composite material made of cellulose fibers based on wood from certified, sustainably managed forests. This material gives the products a warm, natural and pleasant design suitable for any kitchen. It is also very resistant to dirt.

The material has a low carbon footprint, and unlike crop-based biomaterial, this bio-composite does not enter the food production chain. The set comes in a custom-made cardboard box measuring 25 x 16.5 x 6 cm. The Fully assembled grinder has a height of 13 centimeters (Engravings not available for glass.)

Grinding mechanism

The mechanism is ceramic and patented by the top manufacturer of ceramic mechanisms in the world - the Danish CrushGrind®, who you may also know from our other selection of grinders. The unique "upside-down" grinder ensures that no stray pepper flakes are left on the table. Setting the degrees of coarseness as desired is a matter of course.

Best pepper in the world

This set also includes three basic 50g packs of individual types of Kampot pepper, black, red and white. Each variation differs from the other in taste and aroma, unlike basic pepper found in everyday grocery stores.

When ground, black pepper releases notes of eucalyptus, camphor and thyme, accompanied by the aroma of lime zest. These gradually blend into a coastal aroma with developing fruity notes. Aromas of peach and nectarine dominate, accompanied by aromas of pine and earthy notes of Cambodian mountain soil full of minerals.

Rare red pepper is an explosion of fruity notes with a more subtle pungency. Notes of rose and rosehip dominate at first, which then move into dried cherry. After two to three minutes, more characteristic aromas of Kampot pepper begin to develop, such as citrus fruits, dried tangerines and earthier sourdough bread crust.

White pepper is a subtle but still peppery caress to the taste buds. After grinding it, aromas of camphor, sage and cedar wood develop, accompanied by subtle aromas of mace, grapefruit and other citrus. After a few minutes in the mouth, you can taste notes of nutmeg, thyme and lemon balm, backed by aromas of cedar and black tea.

How to operate and maintain the grinder

By setting the coarseness of the pepper grind, you influence its flavor profile. The smaller the fragments, the sharper the flavor of the pepper. On the contrary, larger fragments give the dish more of the specific exotic notes of Kampot pepper.

When filling glass containers, never use your bare hands, but pour loose peppercorns into the chamber straight from the package, or use a spoon or funnel to help. Don't forget to clean your grinder regularly. However, never use chemical products. All you need is a cloth, a brush and a drop of water. Always handle the glass grinder and containers with the utmost care.