Spices

Chilean Pepper, wild and rare.

Low causticity with a rich fruity aroma!

Pepper with chocolate flavour.

A legend from the 17th century says that the King of Portugal, at the altar of healthy trade relations with India and Europe, banned the importation of Kubemba pepper from Java, Indonesia.

No one knows if it is actually a myth or reality, however it could explain the elimination of the use of Qubeba and the increase in the use of black pepper during the 16th century.

Kubeba grains are harvested before they are ripe and each one has a small stalk at its base.

A favorite pepper of chefs and gourmet kitchens with a mild pungency and a flavor reminiscent of something between pepper and spice.

Its refined taste goes perfectly with meat and vegetables and is ideal for Asian, Indian and even Chinese cuisine!

Cumeo wild pepper grows only in the foothills of the Himalayas.

It gives off a strong grapefruit note and has a very mild spicy taste.
Cumeo pepper goes perfectly with fish, seafood, curries and white meat.

It can also be used for making lemon sorbet and other desserts.

Coarse crushed green pepper ready for use in cooking.

It has a rich taste and refined character.

Just incredible taste ... Whoever tries it, he loves it……

Just incredible taste ... It’s unbelievably wonderful…

Whoever tries it, he loves it!!

Green pepper is the unripe fruit of the plant, and its aroma is less intense than other types of pepper, but very fine.

Goes well with all kinds of meat and seafood. It goes particularly well with poultry and leaves a very pleasant aromatic taste in sauces.

It is the favorite pepper of many top chefs. Worth a try!

It is less spicy than black pepper with a very delicate taste ...

Very hot red pepper with a special aroma and rich taste!!!
Try it in soups, roasts, sauces and pizza!

In a region of Turkey called Urfa, a pepper grows that will fascinate you...

The Isot or Urfa pepper, after drying in the sun, goes through a fermentation process through which it acquires a chocolate smoky flavor and also its special dark purple, almost black, color.

Mildly hot peppers that go perfectly with all kinds of meats, grilled feta, hummus, burgers, meatballs and any kind of salty or slightly spicy dish.

Indispensable in oriental kitchen… It will be in yours too…

The Jalapeno pepper is one of the most famous chili peppers in the world.
Jalapenos get their name from the city of Jalapa, the capital of Veracruz in Mexico.
It is used in commercial products such as nachos, hot dogs, hamburgers and sauces, such as Guacamole sauce.

The green jalapeno pepper is a classic ingredient in the famous Tex-Mex sauce and is particularly well known for its essential role in many Mexican and Indian dishes.

In cooking, it goes perfectly with meet, potatoes, pizza and soups.

The larger black pepper in the world with a great taste and aroma!

Just arrived from Zanzibar, the island of spices as many called Tanzania!
A hand-harvested, small-grained pepper with an unusually strong and persistent aroma.
Its strong taste also lingers on the palate for a long time, a characteristic that makes it stand out from other peppers.
Perfect with grilled meats, seafood, salads and vegetables too!

The Lampung pepper got its name from the region of the same name in Indonesia. It is strongly aromatic and leaves a fruity aftertaste.
It has been popular since the 15th century.

This pepper from exotic Phu Quoc is so aromatic that it is worth trying...

It goes perfectly with meat, fish and sauces with an intense character.

The pink pepper is the fruit of a shrub related to the pepper family, it is aromatic and needs a lot of care in its maintenance because it is extremely delicate.

Its essential use in cooking is to stimulate the appetite by flavoring the food.

It combines perfectly with seafood, but also to decorate a dish, giving it an excellent aroma. It is also used in pastry.

Our company, FOTSI spices, also uses it in premium teas.

Very rare and aromatic pepper!

Sichuan pepper is a famous pepper that grows in China and it is less spicy than black pepper.

Its flavor reminds of lemon and mint and it is used in pickles, marinades and meat dishes.

Have you tried to perfume your rice with Sichuan pepper?

We recommend it !

Sichuan pepper is a famous pepper that grows in China and it is less spicy than black pepper.

Its flavor reminds of lemon and mint and it is used in pickles, marinades and meat dishes.

Have you tried to perfume your rice or chicken with Sichuan pepper?

We recommend it !

Mandarin pepper
Something new for citrus lovers…
Mandarin Pepper!! Its name speaks for its taste!

Relative to our beloved Sichuan, it will give a strong flavor to your soups, meat or fish. The best of Vietnamese and Thai cuisine.

And a very nice tip: Use it for salads with exotic fruits or vegetables!

To anyone who asks you for the recipe, just say two words... Fotsi spices.

Tasmania pepper is rare with unbelievable aroma that is correctly considered the king of peppers!

It's spicy as much as the classic black, but its aroma and taste take your senses away!!

A must for every gourmet...

Tellicherry pepper.

It goes perfectly with lemony chicken, high quality meats, salty and spicy dishes.

What happens when the spicy notes of pepper mingle with the smoky, smooth aromas of whiskey?

Get a taste by trying our new product…

The pepper stays for a few weeks in this timeless drink and is then dried to preserve its aromas!

Grind it in a grinder and let those aromas be released to flavor and taste your dishes!

Use it on beef, carpaccio, pasta, fruit, and even dark chocolate!

Cambodian white pepper has a special aroma and hot taste, it is hotter than black pepper but with less intensity.

Suitable for a variety of recipes such as meat, chicken, fish, white sauces, etc.

With the special aroma of white pepper, it burns quite a bit but at the same time is smoky...

Just great...

Suitable for many creative recipes!

White pepper is the heart of the fruit, whatever remains when removing the peel that surrounds the wrist. So it is smoother than other types of pepper.

It has special aroma and it tastes quite hot and therefore it should be used with caution.

The most common uses are in white sauces, in tzatziki, in cheese pie, as well as chickens and fish.

The Cambodian red pepper is soft and aromatic, offering a sweet flavor note to your dishes.

It is excellent for seasoning chicken, poultry, white meat, pork knuckle, lamb, warm salads and anchovies.

It can also be used as an alternative to black pepper, especially with red meats or fatty fish.

Grind it at the last minute for a richer flavor and aroma!

A special spice from the tropical forests of India.

You will definitely recognize wild Assam pepper by the special appearance of its grains, which look like small berries.

Look for it to enjoy its smoky flavor and lemony aftertaste, a combination that sets it apart from other peppers and leaves your palate completely satisfied!

It can take off simple dishes such as boiled or roasted vegetables and legumes but also meat or fish, especially lamb and salmon!

Tip: Break a few grains and use them for your vegetable stock!

Peppermint is a herbaceous, aromatic plant with fragrant white or purple flowers.

It is one of the most pleasant-smelling herbs and is consumed for its numerous health benefits.

Peppermint leaves can be used in cooking, confectionery, and distilling, as a flavoring and aromatic.