*Now in a glass jar with a refillable grinder*
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.”
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
- Saute ground with butter and cheese and drizzle over pasta for Cacio e Pepe
- Cook a few tablespoons with butter, shallots, and creme 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, cloves, and nutmeg) for generations. Black pepper grows 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. Then Yumna (last picture) and her team hand sort and check for quality.
- black pepper
Love this pepper. The best just wish it was as expensive for the size bottle
Excellent peppercorns with great flavor.
I put a sprinkle of this, freshly ground, on nearly everything to brighten it up with a kick that supermarket pepper just can't provide. It comes in a bottle with a built-in grinder which is another plus.
This was easiest spice to use out of the box for me. Confession: I had stopped using pepper for awhile because the fines made me sneeze and the coarser grinds made me cough. And cayenne is a sledge hammer. I tasted a smidgeon of this solo. Hmmn. Brain connects to mouth. Stimulating, but not a burn, so it allows tastes to open up. Very refreshing. Then put it on my strawberries and yogurt. Then I combined with a comparison of their 2 cinnamons and another organic brand. I tried it with their cocoa. Classic on every egg configuration. I used it in my meatballs and my Bolognese with a coarse ground crunch. (Glad I got with grinder as my Peugeot mill had some stale pepper back stock.)
Best packaging and highest quality of ingredients I’ve had for my at home test kitchen.