“In a world where salt, olive oil, and coffee get so much love, it’s surprising how little consideration black pepper gets,” says Pep’s Royce Akers. Throughout history, black pepper has been a world-shaping ingredient. It launched expeditions, forged trade routes, and even built empires – all off the back of its unique ability to make eating more enjoyable.
But after centuries at the top of the spice shelf, the pepper sitting in most people’s grinders, Akers says, has gotten pretty bland. Pep aims to reintroduce food lovers to the power of pepper through premium single-origin peppercorns packing a flavourful punch and bags of aromatic complexity. Here’s everything you need to know about Melbourne’s cult peppercorns.
Give us the elevator pitch, what makes your pepper special?
At the very start of the Pep journey, we asked hundreds of people if they were as picky with their pepper as they were with their salt. While most could name a handful of fancy salt brands they had at home, almost nobody we spoke to knew where their pepper comes from or if better black peppercorns even exist. Well, they do.
Pep premium black peppercorns are grown in the volcanic soils of Cambodia’s tropical Memot region, where warm temperatures, consistent rain, and generations of local expertise combine to make peppercorns that are denser, more fragrant, and richer in piperine – which is the compound that gives pepper its punchy heat.
If you, like us, habitually grind pepper onto everything before eating it, you’re probably a Pep person. Here’s Royce with lowdown.
Who are you and what are you all about?
We are Josh Gardiner, Myki Slonim, and Royce Akers—three Melbournites who love food so much, we’ve been eating it our whole lives. We’re far from being chefs but we do enjoy cooking for friends and family. Feeding people, and putting in a bit of thought to make it fun, is an attainable little creative pursuit you can knock over each day. When you nail it, you’re making memories. Not just food.
The idea of Pep came about over a lunch we had in 2022. A pepper steak came out, prompting us to chat about the quality of each ingredient. There was the beef, the olive oil, the salt, the mustard. All of it was clearly exceptional. But then there was the pepper. None of us could name a quality black pepper brand and all of us admitted to filling our grinders with whatever grains were at hand.
The realisation that we didn’t even know what better pepper tasted like set us on a quest to track down the best peppers we could find. And after experiencing just how good pepper can be, we’re finally ready to share it with the world.
I know precisely nothing about pepper – what should I be looking for?
Black pepper starts out as a berry – it’s a fruit, not a grain – and as such it really should have some fruity notes if it’s any good. For example, Pep is kind of herby on the nose with hints of chocolate and fruit on the tongue. So if your pepper at home has a dusty, acrid smell, chances are it’s dried out and ready to sub out. A thing we learned is that good quality peppercorns are denser and harder, meaning they stay intact longer, keeping those volatile spice compounds fresh.
Are there any plans for a white pepper?
Our current plans revolve around delivering the boldest black pepper experiences we can, but who knows where we’ll go in the future. After all, black and white pepper come from the same plant, they’re just processed differently.
What excites you about this project?
Besides eating a lot of pepper-enhanced meals with good friends, there’s something that’s so universal about black pepper that feels really good to be a part of. Whenever you mention it, someone invariably says “oh, I’m obsessed with black pepper”. It’s as if it’s part of our DNA to seek it out. To be championing such a humble little ingredient that’s part of so many cultures and cuisines is super fun.
What are the perfect conditions to enjoy Pep?
When you’re hungry. When you’re hungry and your food is sitting there ready to be eaten, but you’re taking a few extra moments to crack some gorgeous black pepper on top, adding its heady perfume to the wonderful smells already rising off your plate. Whether you’re on your own or sitting around with people you love, this is the ultimate form of eating.
Where can I buy my Pep?
Pep is currently stocked at excellent retailers such as Spring Street Grocer, Alimentari Fitzroy, Boccaccio Supa IGA Balwyn, Blackhearts and Sparrows Fitzroy, Fitzroy North, Abbotsford, Brunswick East and Brunswick West, Hub General Store, Queen’s Harvest, Northside Grocer, Clay Health and Organics and Plump Organic Grocery. You can also get it online at eatpep.com, and you can follow us at @eat_pep.