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Single origin spices

Exploring the essence of flavor Explore the flavors

New harvest from Vietnam

Jar of Stjärnanis with a black lid on a white background

Star Anise

From 59 kr

Jar of svart peppar with a green label on a white background

Vinh Linh Black Pepper

Vinh Linh Black Pepper

From 69 kr

Vietnamese Long Pepper

Vietnamese Long Pepper

Vietnamese Long Pepper

79 kr

Jar of mac khen with a colorful label on a white background

Mac Khen

89 kr

Jar of MAQAW coffee with a colorful label on a white background

Maqaw

89 kr

Jar of chili salt with a black lid on a light gray background

Phu Quoc Chili Salt

Phu Quoc Chili Salt

From 89 kr

Jar of Senskords Peppar with a black lid on a white background

Phu Quoc Late Harvest Pepper

Phu Quoc Late Harvest Pepper

From 89 kr

Three jars of pepper and salt with labels on a light gray background

Flavors of Phu Quoc

Flavors of Phu Quoc

249 kr 267 kr

Jar of peppar salt with a black lid on a light gray background

Phu Quoc Pepper Salt

Phu Quoc Pepper Salt

From 89 kr

Bakers Favorite

Jar of 'Kejserlig Kanel' spice with colorful label on a white background

Quảng Nam Cinnamon

Quảng Nam Cinnamon

From 79 kr

Phó Essential

Quảng Nam Cinnamon - Whole

Quảng Nam Cinnamon - Whole

Quảng Nam Cinnamon - Whole

From 79 kr

A championship bun

Josefin at Park Konditori in Bromma was named Bagarnas Bagare in May.

On Friday she and her team took gold at the Swedish Championships in Artisan Food, hosted by Eldrimner, with their cinnamon bun among the winners.

Park’s cinnamon buns are filled with our Quảng Nam cinnamon.

Read the interview →

Pick a country. Start cooking differently.

Four new Starting Bundles - single origin spices from Turkey, Cambodia, Mexico & Sri Lanka. Curated from farmers we know and trust. From 229 SEK.

Shop starting bundles!

Two tacos. One series.

The One Pot Wonders series continues with two new blends - Swedish Taco and Taco Blend.

Same format, same idea:
one bag, real ingredients, dinner sorted.

The Swedish version is the Friday classic you already know. The Mexican is our tribute to where it all began.

Shop the collection

PEPPER

SPICES

CHILI PEPPER

sichuan the pepper quest

FLOWER PEPPER

The Pepper Quest

We love to cook. We love to eat. We love gathering around a meal. For us ingredients are essential. Spices are essential. Flavor is essential. So how come some of our food still lacked that final dazzle?

This question has taken us on a decade long journey to the very essence of flavor itself. To the source of all of those ingredients and spices we use everyday. An obsession of knowledge and quality. And it is on this quest we have started discovering the answer.

Flavor comes alive through the sizzling melting pot of cooking, botany, traditions, history and geography. Spices are of the land and from people who have dedicated their life to cultivation. The devotion to tend, harvest and ennoble a living organism. From nurture to harvest to drying to packaging. From here the rest is up to us, the culinarians.

The Pepper Quest is our way to pay homage and share one of nature's greatest gifts; flavor.

So happy to be doing it alongside you.

//Elsa & Adrian

SOURCING

Finding the source gives the opportunity to know who actually picks the spices we sell, where they grow and how they are cultivated.

SINGLE ORIGIN

Our spices are selected from small farmer communities or single estates to ensure quality, relations and preserving heirloom varieties.

COMMUNITY

The devotion and knowledge of our stakeholders is the key ingredient in what we do. Our coordinators, partner farmers, and you, our customers.

HARVEST

Respectful, proper methods of harvest and preparing spices directly after harvest season, is vital for taste, aroma and freshness.

Jar of Zather wild-picked herbs with a purple label on a white background

Wild Zather

From 69 kr

Mild Pul Biber

Mild Pul Biber

From 69 kr

Jar of 'Ottoman' spice blend on a white background

Ottoman Orginal Blend

From 79 kr

Journal

Follow our learning journey to find single origin spices around world

See all articles

Freshly baked cinnamon buns at Park Konditori in Bromma

The Baker's Baker: Kanelbullens dag at Park Konditori

We visited Park Konditori in Bromma, home of Bagarnas bagare 2026, to talk craft, balance and the Saigon cinnamon from Quảng Nam in their buns.

ART OF BLENDING, PART 1

ART OF BLENDING, PART 1

Our first blends were made for our own cooking and have kept evolving ever since. This is the story behind Ma La, Potato and BBQ, shaped through trial, tasting and better sourcing.

New blend. New format

New blend. New format

One thing we often get asked when sharing meals with our friends is - ok so how did you do this? The answer is always well a bit of this, add some of that, add some layers of this. Hahahaha we know. Way too vague. But after many hours around spices and flavors you just get a sense of things that will balance flavors out or add that savory hint.

Back to Samosir. 10 Years of Partnership

Back to Samosir. 10 Years of Partnership

We have just returned from a journey through Southeast Asia where we spent time with growers, partners and communities connected to the flavours we work with and searched for new single-origin ingredients for the collection. One of the most meaningful stops was Samosir on Sumatra in Indonesia.

Turkey - where spice is craft & time is an ingredient

Turkey - where spice is craft & time is an ingredient

Turkish spice culture is built on something modern kitchens often forget. Flavor is not always added. It is developed. Through heat and air and salt and sun and patient hands that know exactly when to move and when to wait.

Kampot Pepper & the power of protected origin

Kampot Pepper & the power of protected origin

Great pepper is never anonymous. It comes from a specific place and a specific harvest and a community of farmers who protect quality through clear standards.

Photo Nobel dessertmiddag av Dan Lepp

When Our Spices Reach the Nobel Banquet — Chef Frida Bäcke’s Dessert

Every December, a few creations are chosen to represent the very best of Scandinavian craft: the dishes of the Nobel Banquet. This year, award-winning pastry chef Frida Bäcke has selected our Quang Nam cinnamon and Sri Lankan whole cloves to build the flavors of her official dessert — a celebration of wild raspberry, sloe, and exceptional spices. It’s an honor. And it’s a story we are proud to share. Dessert Photo: Nobel Prize Outreach. Photo: Dan Lepp

The Pepper Quest opens new studio and lab in Stockholm – celebrating 10 years of flavour

The Pepper Quest opens new studio and lab in Stockholm – celebrating 10 years of flavour

After a decade of flavour journeys, The Pepper Quest is opening a new chapter. On October 23, 2025, we open the doors to our new studio and lab in Vasastan — a space for chefs, food lovers and flavour explorers to meet, taste and discover. Below you’ll find our full press release with all the details behind the opening and our 10-year anniversary.

THE way to make Paprika

THE way to make Paprika

At The Pepper Quest, we’re fortunate to work with growers who treat their crops not just as produce, but as cultural treasures. In southern Hungary, the Szabio family has done exactly that for generations, and we are proud to now bring in their beautiful spicier paprika powder from this years harvest.

The Pursuit of the Perfect Bun: A Conversation with Elin from Surkultur

The Pursuit of the Perfect Bun: A Conversation with Elin from Surkultur

In Skepparslöv, just outside Kristianstad, baker Elin J. Nilsson runs Surkultur, a small-scale bakery rooted in natural fermentation, freshly milled grains, and slow processes that let flavor speak for itself.

3 Quick Questions with Adrian

3 Quick Questions with Adrian

Curious about what's cooking behind the scenes at The Pepper Quest? I (Elsa) catched up with Adrian in the sun to get a quick pulse on the latest projects, favorite spices, and dream ideas taking shape right now.

How to Make Your Spices Last (and Shine)

How to Make Your Spices Last (and Shine)

Whether you’ve just stocked up on spices or are rediscovering what’s in your pantry, it’s worth knowing how to get the most out of them. Spices are living ingredients, full of essential oils, volatile aromas and rich stories. Here’s how to care for them so they stay fresh, bold, and full of flavor.

Batak Sambal Indonesia Samosir

Sambal Tuc Tuc is one of the flavours we kept returning to. Locally on Samosir its served alongside grilled fish, meat, rice and everyday meal. It is the kind of condiment that quietly becomes essential once it is on the table. Built around the unmistakable character of Batak pepper, citrusy, aromatic and almost electric, this sambal brings heat, brightness and depth in equal measure. It works beautifully as a side sauce, but also as a marinade for fish, seafood, chicken or meat.

Moo Hong Thai pork

Delicious Moo Hong

Moo Hong is a traditional Phuket delicacy, tracing its roots to Hokkien immigrants from Fujian, China. This southern Thai dish combines the warmth of black pepper with rich ingredients like coconut sugar and fatty pork, offering a harmonious blend of sweetness, richness, and spice.

Embarking on a Flavorful Odyssey

Embarking on a Flavorful Odyssey

A few years ago, a spice from the Shan State mountains of Myanmar enchanted us with its unprecedented lime and grapefruit flavor! 🌿 A gift from Adrian's father, this Sichuan relative was a flavor revelation we couldn’t forget.

Sichuan Chili Fish by Vendela Wikström

Sichuan Chili Fish by Vendela Wikström

Here we can talk about comfort food. Spicy broth with fish & vegetables. Feels fresh but still warm and nice in the stomach. Enjoy!

What we learned from cooking in Sri Lanka

What we learned from cooking in Sri Lanka

The things we learned in Sri Lanka has inspired us and our cooking looks quite different at the moment. Potato, lentil, green bean and chickpea curries are nowadays a regular in our weekly menus. Such a great way to eat healthy, delicious and happy food. Especially with all the vibrant spices that we now have available from the country.

Larb, Laap or Laab – dipping our pinky toe into one of Thailands most iconic dishes

Larb, Laap or Laab – dipping our pinky toe into one of Thailands most iconic dishes

The Quest: Is it Larb, Laap or Laab?Nilas: You don’t need to quote me by the word...

Sichuan Chili Oil

Sichuan Chili Oil

This is The Pepper Quests take on chili oil. It that can be used in a variety of ways and will surely become one of your new best friends in the kitchen. The touch of XinJiang cumin and Yidu chili really adds a musky depth of flavor to the oil.

Recipe: Ma La Street Tofu

Recipe: Ma La Street Tofu

In Chengdu we tried one of the best tofu dishes to date. Here is our version of the famous MaLa Street tofu.