Das Pfefferhaus in Berlin-Friedrichshain

Germany's first chili specialty shop opened in Hannover in 2007. Since 2009, Das Pfefferhaus has also been in Berlin, and since 2017 at Boxhagener Platz. The chili sauces are sorted by heat level, plus there are 119 spice articles and a Mexico section. The pepper selection ranges from Tellicherry to Andaliman to Voatsiperifery.

Das Pfefferhaus in Friedrichshain: Germany’s Oldest Chili Specialty Shop

The shop is located at Niederbarnimstraße 11, just a few steps from Boxhagener Platz, and can easily be integrated into a stroll through Friedrichshain. However, the story began somewhere else entirely. Founder Dennis Degener discovered spiciness through his Indonesian grandmother’s sambal, opened Germany’s first chili specialty shop in Hannover in 2007, and brought Das Pfefferhaus to Berlin in 2009, initially to Alexanderplatz. Since 2017, the shop has been in Friedrichshain, managed by Felix Eichholtz, who joined the company in 2008.

Those who enter will find shelves full of chili sauces sorted by heat level, from mild level one to extracts beyond ten. In addition, there are BBQ sauces, sambal, rubs and marinades, fresh and dried chili peppers from Naga Jolokia to Trinidad Scorpion to Smokey Reaper, as well as seeds and accessories for growing your own on the balcony.

Exotic Spices, Rare Peppers, and Mexican Ingredients

In addition to spicy products, Das Pfefferhaus has its own spice section with around 119 items. The pepper shelf is particularly extensive: Tellicherry, Cubeb pepper, Szechuan pepper, Andaliman, Lampong, Tasmanian pepper, and Voatsiperifery from Madagascar stand side by side, along with flavored varieties such as orange, chocolate, and whiskey pepper, and two house blends. Seventy grams of whole Tellicherry pepper cost 3.95 Euros, twenty grams of Tasmanian pepper cost 8.95 Euros.

The second specialty is Mexico. Around 58 items range from Salsa Valentina, Tapatio, and Cholula to El Yucateco and Herdez Chipotle in Adobo, as well as Achiote paste, tomatillos, corn tortillas, and the Tajin seasoning blend. Since 2014, the company has also been producing in its own manufactory, including classics like Stinger, Habanero BBQ, and Papa Rudy BBQ, as well as homemade ketchup and mustard. In memory of the founder’s grandmother, Susanna’s Sambal is still part of the assortment today. Beyond the store, the manufactory supplies gastronomy and trade with specially developed sauces, and since 2014, the company has organized its own Chili and Barbecue Festival. A stand is also present at Schillermarkt on Herrfurthplatz in Neukölln, where the assortment can be tasted.