Anja Matthes knows her way around the world of pepper. During her travels, she discovers unknown aromas and new varieties right at the source. In her manufactory Pure Pepper, fair wages for farmers and impeccable quality are the top priority.
Conversation with Anja Matthes from Pure Pepper
Ms. Matthes, you carry exotic pepper varieties in your assortment. What is Timut pepper and what does it taste like?
From a botanical perspective, Timut pepper is not actually a pepper at all — it does not belong to the classic pepper family of Piper nigrum. I refer to the Szechuan plant as “wild pepper.” Timut is the local name for this pepper plant from western Nepal. The plant is as large as a medium-sized cherry tree.
In terms of taste, Timut is extraordinary — with a captivating citrus note reminiscent of grapefruit and bergamot. On the tongue, it creates a slight numbness, similar to the better-known Szechuan pepper.
How did you come up with the idea for Pure Pepper?
As a traveler, I was often in Asia, where I learned about the incredible variety of pepper types. I wanted to bring these aromas to Germany — in a fair relationship with the farmers, with transparent origin information, and uncompromising quality.
What distinguishes your pepper varieties from supermarket goods?
Direct import, single-origin, unfiltered. We only buy whole peppercorns — ground pepper loses its aroma in a very short time. Furthermore, we pay close attention to harvest times: early harvests yield a different aroma than late ones. This level of differentiation is barely known in conventional trade.
Which varieties are your personal favorites?
Hard to say — each has its appeal. But Timut remains one of my favorites, as does the Voatsiperifery from Madagascar — a wild-growing pepper with a resinous, floral aroma. And the black Tellicherry from India simply belongs in every good kitchen.
