Black peppercorns grow in bunches, like grapes, on a climbing vine. We source ours from a cooperative of small farmers on the Zanzibar islands on the eastern coast of Tanzania, where they have been cultivated for generations. Most black peppercorns are harvested while still green, and the drying process gives them their distinctive dark skin. Ours are allowed to ripen on the vine before being hand-picked and sun-dried, resulting in a rich chocolate-colored peppercorn berry with dense wrinkles and a bright, fruity spiciness.
Burlap & Barrel is the exclusive importer of Zanzibar black pepper into the United States. Our peppercorns, like all of our spices from Zanzibar, are grown organically.
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Origin: Zanzibar, Tanzania
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Process: Sun-dried
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Ingredients: 100% whole black peppercorns (Piper nigrum)
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Tasting notes: Cacao • Lemon • Tropical Heat
COOKING
- 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
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Pairs well with: Silk Chili, Smoked Pimenton Paprika, Cured Sumac
