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Perfect pepper!


We’ve had a few nice comments recently about our Seeds and Black Pepper crispbreads. Thank you! In particular, the peppery flavour has stuck a chord with customers, perhaps seeking a spicy kick in the dark days of January…

Black peppercorns are used in many cuisines all over the world and actually change the flavour of food. (In contrast, salt enhances the flavours of food).

Black pepper vines are native to Kerala in Southern India and grow as long bunches hanging down. As far back as Roman times, the spice trade brought ships directly to the Malabar coast and made the spice more readily available, making pepper a  welcome addition to many dishes.

These days pepper is also grown in other countries, such as Vietnam, currently one of the world’s leading producers.

We use nutty-tasting chickpea flour and buttermilk from the farm down the road. The crispbreads are seasoned with a twist of black pepper and topped with pumpkin, sunflower, golden linseed and nigella seeds, for lots of crunch and bags of flavour.