Peppercorn - Black - Tellicherry
India / Piper nigrum
Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.
Tellicherry is a renowned grade of pepper because of the large size of the peppercorns and the mature flavor that goes along with it. Originally named for a region of the Malabar coast along India's western flank, Tellicherry-grade pepper is bold, with delicious complexity and a mild, quickly dissipating heat. The aroma of this pepper is robust, with layers of complex spice and earthiness and a floral-citrus top note.
We bring in a fresh crop of whole Tellicherry peppercorns every year for maximum freshness, and recommend grinding them right before use to experience optimal flavor.
Try with Baharat Rib-Eye, Sri Lankan Banh Mi, Gluten Free Fennel Ricotta Tomato Tart, Herbes de Provence Lemon Chicken, Baked Brie with Savory and Caramelized Onions, Creole Breakfast Corn Bread, Achiote Paste, Voodoo Shrimp and Grits, Juniper Pelmeni, Israeli Zaatar Khachapuri, Cuban Spiced Black Bean Soup, El Greco Pommes Anna, Sumac Cauliflower Steak with El Greco Spelt Salad, Sultry Spiced Short Ribs, Asian Tea Rubbed Pork Chops, Summer Vegetable Pasta Bake, Shrimp Fra Diavolo, Za'atar Lamb Chops, Pickle Jar, Tea Rubbed Roast Chicken, Brining Basics, Georgian Spiced Lamb Chops with Molasses Mustard Glaze, Tellicherry Buttermilk Biscuits, and Khingal
1/2 cup is about 2.4 oz