*Winner of the Gold medal for quality by Monde Selection*
Our award-winning, vine-ripened whole Zanzibar Black Peppercorns are carefully hand-picked and sun-dried for a bright, fruity and spicy peppercorn.
Black pepper grows in bunches like grapes, on a climbing vine. Most black peppercorns are harvested while still green, and the drying process gives them their distinctive dark skin. These are rich, chocolate-colored peppercorns with dense wrinkles and a bright, fruity spiciness.
Burlap & Barrel is the exclusive importer of Zanzibar black pepper into the United States. Our pepper, like all of our spices from Zanzibar, are grown organically.
What they're saying:
Bloomberg writes that this pepper's flavor “punches through with fruitiness and heat—and totally redefines a spice you thought you knew.”
Alison Stewart, Emmy and Peabody award-winning journalist, says "When I started using their black pepper, I was like, 'This is a whole other level of taste.'"
Brooks Headley, Chef @ Superiority Burger, calls it "Our favorite black pepper."
Greg Baxtrom, Chef-Owner, Olmsted and Maison Yaki "One of my favorite black peppers, the Zanzibar Black Peppercorn grinder is perfect for just about everything, from crusting a steak to finishing a fresh salad."
- Origin: Zanzibar, Tanzania
- Process: Sun-dried
- Ingredients: Whole black peppercorns (Piper nigrum)
- Tasting notes: Cacao • Lemon • Tropical Heat
- Cook a few tablespoons with butter, shallots and cream for an Au Poivre sauce
- Spiced Winter Squash
- Moroccan Chicken Kebabs
- Caramelized Eggplant Risotto
- Cucumber Yogurt Side Salad
- South Indian-style Lentils
- Easy, Creamy Vegan Salad Dressing
- Mahi Mahi with Stewed Spiced Peaches
- Seared Spice-Crusted Fish & Spicy Pineapple Salsa
- Simple Spiced Tofu Scramble
- Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad
- Pairs well with: Silk Chili, Smoked Pimenton Paprika, Cured Sumac
We source our Zanzibar black pepper from a cooperative of smallholder artisan farmers on the Zanzibar islands off of the eastern coast of Tanzania, many of whose families have been growing pepper and other spices (including our Cinnamon Verum, Pemba Cloves and Stone Nutmeg) for generations. Black peppercorns grow in bunches, like grapes, on a climbing vine and are mostly harvested while still green. Ours are allowed to ripen a little longer, where the pepper turns more orange, before it is hand-picked and sun-dried into a rich chocolate-colored peppercorn berry. It is optimal to store and keep the peppercorns whole, as ground peppercorn loses its flavor and aroma very rapidly.
Like all of the spices from our partner cooperative in Zanzibar, our black pepper is grown on an EU-certified organic farm.
Meet the Farmer: Bwana Bakari (pictured with his child) is the chair of the farmers' cooperative, where we source our peppercorns in Zanzibar, Tanzania. Each year, he leads the cooperative in harvesting these spicy, citrusy peppercorns by hand, which are then hand sorted to check for quality.
Pepper Life Changing!
I was using the Ea Sar pepper and loving it. Then that stealthy Zanzibar pepper showed up. It’s a flavor that is both deep and bright at the same time. It adds such beautiful complexity to any dish. To really highlight it, I suggest a simple cacio de pepe. The Zanzibar shines in this dish. For deeper flavor, I suggest almost any dish you’re putting masala spices in and cooking low and slow. All it’s flavor nuances show up and wash all over your palate. Order it now!!!
Intense classic pepper taste
This has an amped-up classic pepper taste. Just more of everything in a good way.
Zanzibar Black Peppercorns
Great taste - beyond anything you can find in your grocery store. I was never a pepper lover until now Bon Appetite
Very good products
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