Our Ea Sar black peppercorns are grown by Dūng and Thanh using regenerative integrated agricultural techniques. They're our same partner farmers who grow our Purple Peppercorns. We loved their Purple Peppercorns so much that we bought their entire peppercorn harvest this year.
Ea Sar Black Pepper is a combination of two heirloom pepper varieties, Vĩnh Linh (grown by Dūng) and Trâu Xanh (grown by Thanh). Together, the two types of sun-dried peppercorns hit a perfect balance of fragrance and flavor.
- Origin: Dak Lak, Vietnam
Aliases: Black peppercorns
- Process: Sun-dried
- Ingredients: 100% black peppercorns, organically grown (Piper nigrum v. Vĩnh Linh and Trâu Xanh)
- Tasting notes: Fresh Herbs • Dried Fruit • Tropical Heat
- 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 they are 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 they 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 precisely to work with farmers like them, helping connect them with higher-value markets and customers who will appreciate the thoughtfulness and care with which they're growing their peppercorns.
- black pepper
The historic battles for the lands and routes from which spices come starts to make more sense when you get the very kinds of fresh high quality spices that motivated those efforts—ethically from the people of Burlap & Burlap. Yesterday we used their ground ginger, real cinnamon, and cloves to make mind-blowing pumpkin cookies. Typically, a cookie is about the flat taste is sugar. Their spices made the flavor 3-D.
If you're tired of flyspeck-flavored restaurant pepper, Ea Sar Peppercorns will take you by surprise in the nicest way. Nutty, sharp, and deeply flavored.
Bought it as a gift for a friend who uses black pepper more than I do, she loves it.
Great stuff! Will buy more varieties next time.
We love this pepper, so much more interesting and complex than our old standby, Tellicherry. My wife opened the jar first, took a taste and her jaw dropped, literally. Keep up the good work...and regards to Bayley Freeman