Our purple peppercorns come from a small, organic farm in Vietnam, grown by two friends, Dūng and Thanh. They carefully pick the peppercorns at peak ripeness, producing a complex and fruity black peppercorn with an aroma like strawberries and a kick like a jalapeno.
Grind it fresh over grilled meat or veggies, tomato-based sauces or fresh fruit.
- Origin: Dak Lak, Vietnam
Aliases: Red peppercorns, black peppercorns, black pepper
- Process: Sun-dried
- Ingredients: 100% vine-ripened black peppercorns (Piper nigrum)
- Tasting notes: Strawberry • Cacao Nibs • Pickled Plum
- You know what to do - grind over everything
- Add to tomato sauces, braises, beans, soups and stocks
- Try pairing a little ground peppercorn with fresh fruit
Pairs well with: Silk Chili, Smoked Pimenton Paprika, Wild Mountain Cumin
Peppercorns grow on vines in bunches like grapes. The red peppercorns are ripe, and the red fruit has a mild, sweet flavor. Allowing the peppercorns to ripen on the vine is tricky - peppercorns on the same vine ripen at different rates, and the peppercorns become a bigger target for birds and can mold as they ripen. However, when a skilled farmer can pull this off, the payoff is a warm, fiery peppercorn. These are black peppercorns, but fully ripened on the vine into a complete expression of their sweet, savory, fiery flavor.
Meet the Farmers: Meet Dūng (left) and Thanh. We spent a couple of days on their farm, helping with the pepper harvest and learning about their biodynamic & regenerative agricultural practices. They're young (Dūng is 23 and Thanh is 30) and started working together in 2013, with the goal of growing pepper better (and growing better pepper) than their neighbors. Pretty much every other farmer in the region uses chemical pesticides and fertilizers to maximize yields, but Dūng and Thanh believe in using organic growing practices, intercropping with coffee and chili pepper plants, grazing chickens and ducks, and using nitrogen-fixing trees to support their pepper vines.
We started Burlap & Barrel exactly to work with farmers like them, helping connect them with higher value markets & customers who will appreciate the thoughtfulness and care with which they're growing their peppercorns.
Love this pepper so much. Put on scrambled eggs, smashed cucumbers w garlic tahini and umeboshi. Have made a mix of ground purple peppercorns, B&B’s dankest fermented white peppercorn and salt for fried head-on shrimp. Such respect for the people behind this company and the farmers they work with
Simply fantastic on my steaks! Well Done!
I'm really enjoying my purple peppercorn grinder - so much so that I tossed out my old grinder. Burlap & Barrel spices taste far fresher than supermarket spices -- who knows how long those have been sitting on a shelf, or where they originated. Very pleased with my recent purchase.
These peppercorns have an excellent flavor on eggs!
Purple peppercorns are bold, spicy, and slightly sweet. We find ourselves reaching for them out of habit now, leaving our old pepper grinder alone by the stove. Sorry, store-bought pepper!