DRØM Peppergram

Looking for Ideas for Stocking Stuffers, Secret Santa, Hostess Gifts?

Look no further. Everyone uses pepper - and everyone appreciates the world's best pepper! 

Our Menu Bottle Grinders are blushing from all the attention they've been receiving. Described as "sexy" by both Foodism and Eat North , "gorgeous" by Style at Home and must-haves by Toronto Life, they're looking forward to elevating tablescapes and spicing up meals this holiday season.

To guarantee on-time delivery of your holiday parcels, please order before December 12th.

Season of Giving

We were honoured to be invited to contribute to raise funds to help house the homeless in Toronto through a city-wide dinner party organized by Homes for Dinner last month. Our DRØM Pepper was featured in one of the charity dinner's courses with steak tartare. Impressively, Homes for Dinner reached over 10 million people in 2016.

We're also really pleased to be able to contribute to our local Out of the Cold Program by volunteering our time to serve nourishing meals to those in need. 

DRØM Pepper at Ziliotto's

We've partnered with Jennifer Ziliotto and are chuffed to have our pepper displayed right next to her artwork in her clothing store (752 Danforth Ave, Toronto). Jennifer's timeless yet playful clothing line is inspired by her experience working under Karl Lagerfeld and is made from the highest quality of fabrics with the lowest possible carbon footprint. When you stop by her store, be sure to check out her unique gift items.

What is the difference between red and pink peppercorns?

Red and pink peppercorns come from altogether different plants. While red peppercorns are fully ripened berries from piper nigrum vines, pink peppercorns are dried berries from the shrub schinus molle, which is a member of the cashew family. According to trusty Wikipedia, "pink peppercorns came to be called such because they resemble peppercorns, and because they, too, have a peppery flavour. As they are members of the cashew family, they may cause allergic reactions including anaphylaxis for persons with a tree nut allergy." At DRØM, we only sell red peppercorns.

As a counter-weight to the more indulgent dishes this holiday season, we've been craving light salads. Here, flavour-bursting pomegranate seeds, toasted pecans, smooth goat cheese and pepper, on a bed of arugula.

RECIPE: Gingerbread Cookies

We were totally tickled by realizing that many mainstream gingerbread cookie recipes include black pepper to give the spice blend more depth. We set to work over the weekend, made a gazillion cookies and decorated our little gallery of gingerbread people, stockings, snowflakes while listening to Christmas music. It was outrageously idyllic (super hyggeligt!). Be prepared: That's what this wholesome gingerbread cookie recipe will do to you and your surroundings!

Adapted from a recipe by Martha Stewart


  • 6 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 cup dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon finely ground pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 3 cups icing sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract

Makes about 16 large cookies


In a large bowl sift together first three ingredients. 

With your electric mixer, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Carefully add flour mixture and combine at a low speed. Divide the dough into thirds; wrap each in plastic and refrigerate for about 1 hour. 

Preheat oven to 350ºF. Roll out dough on a lightly floured work surface (or between two pieces of parchment paper) to 1/8 inch thick. Cut with your favourite cookie cutters. Space 2 inches apart on baking sheets lined with parchment paper and refrigerate for about 15 minutes.

Bake cookies until crisp but not dark, approximately 8-10 minutes. Let cool on on wire racks. 

Meanwhile, make the icing. Combine the egg whites and vanilla and beat until frothy. Add icing sugar gradually and mix carefully until the sugar is incorporated and the mixture is shiny, approximately 5 minutes. Decorate to your heart's content!