Black peppercorn grows in bunches, like grapes, on a climbing vine. We source ours from a cooperative of small farmers on the Zanzibar islands in the Indian Ocean of the east coast of Tanzania, where they have been cultivated for generations. Most black peppercorns are harvested when still green, and the drying process gives them their distinctive dark skin. Our black pepper is 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 organic.