Kiri Smoke
Available to ship globally, except USA.
- Description
- Tasting Notes
Kiri Smoke — Smoked Ratanakiri Black Peppercorns
Each pepper box contains 5x refills to seal in aroma and freshness at its peak.
Kiri Smoke is a cold-smoked, single-origin black peppercorn naturally farmed in the mountainous region of Ratanakiri, Cambodia.
A deep, smoldering specialty pepper with a slow-building heat curve—smoke-forward and woodsy, lifted with a cool eucalyptus note and a roasted cocoa finish.
It’s bold and atmospheric: perfect to cut through fatty meats, to bring depth to marinades and rubs, and surprisingly good cracked or medium-coarse to finish cocktails and infuse drinks.
Tasting Notes
Smoke · Wood · Eucalyptus · Roasted Cocoa
Smoldering and aromatic — a slow-building heat with a campfire depth that lingers long after the grind.
Pairing Tips
- Coarse grind over fatty meats (steak, lamb, pork belly) to cut through richness with smoky heat.
- Fine grind into marinades and dry rubs so the smoke permeates all the way through.
- Medium-coarse to finish roasted mushrooms, grilled vegetables, or creamy dishes for a subtle “embers” note.
- Cracked to infuse drinks—add to simple syrup or spirits for smoky cocktails (or finish a Bloody Mary).
Pair like a pro:
FAQ
What makes Kiri Smoke peppercorns so special?
Kiri Smoke is special because it’s both origin-driven and process-driven: a single-origin black peppercorn from Ratanakiri, Cambodia, then cold-smoked to add an extra layer of flavor without overwhelming the pepper’s natural character.
Instead of just “heat,” you get a full spectrum—deep smoke and dry wood, a cool eucalyptus lift, and a roasted cocoa finish—with a slow-building warmth that lingers. It’s the kind of pepper that can carry a dish on its own, from fatty meats and grilled vegetables to marinades, rubs, and even cocktails.
Where does Kiri Smoke come from?
Kiri Smoke comes from Ratanakiri, a mountainous region in northeast Cambodia. It’s a single-origin black peppercorn (Piper nigrum), naturally farmed there, then cold-smoked to create its signature smoky, woodsy profile before being packed in Singapore.
How should I use Kiri Smoke?
Use Kiri Smoke as a finishing pepper when you want smoky depth, or cook with it when you want the smoke to spread through the whole dish. Coarse grind it over fatty meats and anything grilled or roasted, and fine grind it into marinades, rubs, or sauces for a deeper, longer-lasting smokiness. It’s also great cracked to infuse drinks or to finish cocktails.
How long will Piper's peppercorns stay fresh?
Whole peppercorns can last 3-4 years when stored properly, but to get the absolute best flavour and freshness, we recommend enjoying your Piper pepper within a year. We’ve designed our sachets and packaging to keep those peppercorns as fresh and bold as possible for you.
How should I store my peppercorns?
Keep it in a cool, dry place. Your peppercorns will come in 20g sachets to lock in freshness. Stored right, your pepper will stay vibrant and aromatic for months.