A tasting tested increasingly unusual pepper nut flavors, including Discodip, stew, Bossche bol and apple syrup. It was reported that people eat an average of 400 pepper or herb nuts per person each year, amounting to about seven million kilograms in total.

Master pastry chef Nick van Doorn and his assistant Vivian judged the flavors. They found one variety attractive in color but criticized it as unpleasant and strongly chemical-tasting.