*Winner of the Gold medal for quality by Monde Selection*
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. Ours are allowed to ripen longer on the vine before being hand-picked and sun-dried, resulting in a rich chocolate-colored pepper berry 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.
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 "It’s like when you stop drinking bad coffee and drink really good coffee for the first time, it’s like, 'Oh my God, there’s such a difference.' 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."
Rick Easton, Chef @ Of Bread and Salt, says, "If the pepper wasn’t amazing, I wouldn’t buy it."
- Origin: Zanzibar, Tanzania
- Process: Sun-dried
- Ingredients: 100% whole black peppercorns (Piper nigrum)
- Tasting notes: Cacao • Lemon • Tropical Heat
- Grind fresh onto anything and everything
- Sauté ground with butter and cheese and drizzle over pasta for Cacio e Pepe
- Cook a few tablespoons with butter, shallots and cream for an Au Poivre sauce
- In Spiced Winter Squash (community recipe)
- In Chickpea Sumac Salad (community recipe)
- 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.
I really enjoyed the flavor of this peppercorn to give my dishes better flavor compared w/ grocery store options
Really nice pepper with a spicy and slightly fruity flavor. Only complaint is the grinder top bottle isn't worth buying so I plan on only purchasing the regular bottles.
I love the turmeric and the kelp. Used the kelp first on a salad then eggs. The turmeric I used in my oyster stew. Haven’t tried the Marsala spices yet. I need to get a good beginner’s recipe to try.
Used to use Tellicherry, have changed to these. Nice bite that's just right
I love the peppercorns! I enjoy freshly ground pepper and this is a step above any I've tried.