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
COOKING
- 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
SOURCING
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.
- Reviews
- Questions
- flavor
- peppercorns
- finish
- gifts
- sources
- stuff
- price
- taste
- addition
- heat
United States United StatesI always assumed peppercorns were all the same. Boy have I been proven wrong by the peppercorns from Burlap & Barrel. The Zanzibar and Purple Peppercorns are our favorites. Such uniquely different flavor profiles. When we cook, we talk about which flavor and heat will compliment the meal better. Well done Burlap & Barrel for supporting these small farmers and for sharing their gifts with us all. Amy B., Schaumburg, IL
United States United States United StatesThis was really top-notch. Convey that to your growers. How to describe? When grinding, a distinct fresh pepper aroma emerges - quite noticeable - much fresher and pleasing than what one detects with store-bought peppercorns, and especially compared to coarse ground black pepper in 2 oz containers from respectable suppliers. The ground pepper from these sources, while somewhat acceptable in the short term, quickly takes a nose-dive in aroma, and flattens out in a week or so. Burlap and Barrel should keep up the good work connecting with the growers, and telling their stories, with pictures.
