Bold, aromatic, and unmistakably fresh—our whole black peppercorns are grown in North Queensland’s tropical hinterland by L & L Pepperfarms, Australia’s only commercial pepper estate. These are not your average peppercorns. Sun-dried, hand-harvested, and grown without chemical inputs, they bring intense flavour and aroma to every grind.

About Peppercorns

Black pepper (Piper nigrum) is a flowering vine in the Piperaceae family, native to the Malabar Coast of India. It produces small berries—known as peppercorns—which are harvested while still green and then sun-dried, during which they shrink and darken. The plant thrives in tropical climates with high humidity and well-drained soils, typically under partial shade. Pepper vines are climbing perennials that can reach up to 10 metres when trained along support trees or poles. The berries contain piperine, the compound responsible for their pungency, and volatile oils that contribute to their complex aroma. Black pepper is often referred to as the “King of Spices” for both its culinary versatility and historical significance in global trade. While global production is now dominated by countries like Vietnam and India, L & L Pepperfarms remains the only commercial grower in Australia, producing pepper uniquely suited to our tropical Far North Queensland conditions.

What we love about our peppercorns

100% Australian Grown: Grown in Silkwood, near Innisfail (QLD), by a third-generation family farm—no imports, no blends.

Chemical-Free Farming: No pesticides or synthetic chemicals. L & L’s pepper is grown using regenerative practices in a diverse tropical ecosystem.

Sun-Dried & Hand-Harvested: Carefully handpicked at peak ripeness, threshed and sun-dried over 3–6 days to preserve volatile oils and deepen flavour.

Bold Flavour Profile: These peppercorns are pungent and aromatic with a warm, lingering heat—ideal for both everyday use and gourmet dishes.

Low Food Miles: Replace imported pepper with a fresh, locally grown alternative and support regional Australian agriculture.

About the Grower: L & L Pepperfarms

L & L Pepperfarms, founded in the 1980s by brothers Levi and Louis Campagnolo, is now run by their daughter Donna Campagnolo. Based in North Queensland’s humid tropics, it is the only commercial black pepper farm in Australia. Donna continues the family’s commitment to hands-on farming, regenerative practices, and supply chain transparency.

You can read more about them here →

Ways to Use

• Fill your pepper mill for a daily grind with punch

• Toast lightly before grinding to bring out smoky, earthy undertones

• Add whole to brines, stocks, or pickling blends

• Use crushed in rubs and marinades for meat, tofu or roasted veg

FAQs

How are these peppercorns processed?

The berries are harvested at ripeness, threshed, cleaned, and sun-dried naturally on tarps for 3–6 days. They are then cleaned and graded before packing.

Are these organic?

They are not certified organic, but they are grown without the use of synthetic pesticides or fertilisers and relies on natural methods like parasitic wasps and ground cover for pest control.

Where are the peppercorns packed?

After drying, the peppercorns are sent to Walkamin for final cleaning and are packed without additives or preservatives.

Why are Australian-grown peppercorns so rare?

L & L is the only commercial pepper grower in Australia. Black pepper production here is challenging due to labour intensity, weather risks, and low domestic scale—but it means what’s grown is truly exceptional.