Rimba du Monde

Rimba du Monde Rimba du Monde makes spices. Real ones. Not those sad little flakes you’ve had in your pantry since 2012.

23/06/2026

A day in Paris 🇫🇷 Bring your own pepper 🌶️
Crush fresh 🍀

Shop now. Link at bio 🔗

Most spice brands will never tell you this.Pepper is one of the most disease prone crops in tropical agriculture. High h...
18/06/2026

Most spice brands will never tell you this.

Pepper is one of the most disease prone crops in tropical agriculture. High humidity, fungi, insects, and unpredictable weather make it extremely difficult to grow without chemical intervention.

That’s why pesticide use is common across the global pepper industry.

But not ours!

15/06/2026

🍀Our single origin Sarawak black pepper, grown in the heart of Borneo, brings layers of 🌲 woody, 🍊 citrus and 🔥 smoky aromatics that transform the simplest recipes into something unforgettable.

🫙 Because when the pepper is exceptional, you need less of everything else.

🖤 Discover the taste of Sarawak. Shop the collection via the link in our bio.

12/06/2026

The protagonist of any great sauce au poivre is, quite obviously, the pepper.

So here are the three rules:
🌱 Single origin. Know where your pepper comes from. At the very least.
🫙 Crush it fresh. Pre-ground pepper is already half asleep.
🍋 Bright. Floral. Citrusy. The kind of complexity commodity pepper forgot decades ago.

Once you cook with exceptional pepper, there’s no going back.

Discover what makes Sarawak pepper different.

👉 Link in bio.

08/06/2026

Some nights, cooking begins with inspiration.✨
That’s exactly why we created Dirty Glam.🍀
A little olive oil. A generous sprinkle. Into the oven.

Cook less. Eat better or Save this for your next “I don’t feel like cooking” day.🫶🏽

👉Subscribe now to get 10% welcome code

05/06/2026

It shouldn’t be complicated. So we went back to what matters most: flavour 🔥🍀🫶🏽

Follow our journey and discover why we started Rimba du Monde

03/06/2026

🥩 Slow-Braised Beef Shank with Dirty Glam

✨ Coat the beef shanks generously with Dirty Glam on both sides. Drizzle with 🫒 olive oil and massage the seasoning into the meat. Cover with cling film and refrigerate for 3 hours to marinate.

🔥 Remove the beef from the fridge and let it come closer to room temperature. In a Dutch oven or casserole pot, sear the beef on all sides until beautifully browned.

🍖 Pour in enough beef stock to partially cover the meat. Cover with a lid and place in a preheated oven at 150°C (300°F) for 3 hours.

⏳ Low and slow is the key. The beef will become incredibly tender and fall-apart soft.

🌿 Serve with braised endives and spoon over the rich cooking juices.

🤎 Rich, comforting, and infused with the smoky, aromatic character of Dirty Glam. ✨

Shop DIRTY GLAM now.
Get 10% off your first order 🔥

03/06/2026

🥩 Slow-Braised Beef Shank with Dirty Glam

✨ Coat the beef shanks generously with Dirty Glam on both sides. Drizzle with 🫒 olive oil and massage the seasoning into the meat. Cover with cling film and refrigerate for 3 hours to marinate.

🔥 Remove the beef from the fridge and let it come closer to room temperature. In a Dutch oven or casserole pot, sear the beef on all sides until beautifully browned.

🍖 Pour in enough beef stock to partially cover the meat. Cover with a lid and place in a preheated oven at 150°C (300°F) for 3 hours.

⏳ Low and slow is the key. The beef will become incredibly tender and fall-apart soft.

🌿 Serve with braised endives and spoon over the rich cooking juices.

🤎 Rich, comforting, and infused with the smoky, aromatic character of Dirty Glam. ✨

Shop DIRTY GLAM now
Subscribe to get your first order 10% off! 🔥

29/05/2026

🇫🇷🥩 The secret behind a great French steak isn’t just the meat.
It’s the sauce.
Rich cream, beef stock, butter, shallots, and plenty of freshly crushed pepper coming together in one silky, aromatic sauce.

The difference? Fresh peppercorns.

Crushed just before cooking and lightly toasted, they release an explosion of fragrance that pre-ground pepper simply can’t match. ✨🌶️

Ready to make it at home?

👉 The full recipe is in our bio

27/05/2026

🥩 Most pepper sauces don’t fail because of the cream, butter, or shallots.

They fail because of the pepper.

🌶️ The moment pepper is ground, it begins losing the volatile oils responsible for its aroma. Months later, what’s left is heat, but very little fragrance.

For a sauce au poivre that actually tastes like pepper:

🍀 Use whole peppercorns
👊 Crush them just before cooking
🍳 Toast them lightly to release their aroma

✨ A small step. A big difference.

Made with our organic Sarawak black pepper.

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Serian

Telephone

+60182800608

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