Peppercorns are a coveted spice. This black gold is more than an average table spice, it is an ancient treasure. European nations sailed the world to source this spice. Peppercorns were used in place of money for trade.
Appearing as pods or berries on a vine, the pepper is left to ripen, and picked just as it turns red. Before it dries, pepper can be pickled and makes for a delicious achar.
Taste & Aroma: Hot, woody, spicy.
Tasting notes: Fresh Herbs • Dried Fruit • Tropical Heat
Product Style: Whole
Ancient Indian medicine used pepper to boost immunity, calm digestive ailments, and fight off the flu. Commonly used to make vinaigrettes, sauces, marinades, or creamy salad dressings.
Our peppercorns have a full, robust flavor that’s almost fruity. Its mellow complexity pungent, spicy, heating agent for food due to the presence of capsaicin and piperine. Teasings of citrus and wood also add to black pepper’s allure. Black peppercorns can be used whole in stews, soups, stocks, and pickles. For more a robust and complex flavor in your dishes.
Pepper is best when used fresh, so we recommend buying whole peppercorns and grinding these as needed.
How to use: Ready to use as is, Black Peppercorns can be added whole, crushed, or ground.
For tea infusions, toss the crushed pepper into your brew before adding the chai blend. Pepper is a delicate spice and can lose its intensity during long simmers, so it is best to add this towards the end of cooking.
Storage: For best results, store in an airtight container in a cool, dry place.