Black Pepper ‘Tellicherry’, Cracked (1000g)

About the product

The most traded, biggest volume spice in the world. Indian pepper is different to globally traded commodity peppers of Vietnam, Indonesia, Sri Lanka, Guatamala, Indonesia, Mexico, Brazil and elsewhere. More sophisticated notes, more intriguingly vibrant perfume flavours. More impact. We stock two types of black pepper, one sourced from Karnataka, the other from Kerala. Our standard pepper (here) is from Karnataka. Caryophyllene is responsible for sweet floral odour in pepper, chavicine the perfume and piperine the heat. It is reported that the levels of a-phellandrene and limonene in black pepper oil are higher than those in white pepper oil, which could be the reason for milder flavour of white pepper than that of the black pepper.

Tellicherry Black Pepper

So well-known and distinctive that the descriptive term ‘peppery’ is widely used when describing other aromas. Pungent-hot-pungent. When freshly-ground, black pepper is both pungent and headily aromatic. In cooking, always add ground black pepper toward the end of the cooking process so that the flavour is not ‘cooked out’; whole fruits can be added much earlier on.

You can find our whole Tellicherry black pepper here.

Part Used

Fruit

Provenance

Kerala, South India

Harvest Time

November to March

Flavour note (bass, mid, high)

MID. Pungent with a sharp, yet, warming, woody, fresh leather, Parma Violet almost vanilla note.

Main flavour compounds

alpha and beta pinenes, piperine, chavicine, careen, limonene, cubenol, asaricin and 2-ethyl-3,5dimethylpyrazine (also found in cacao), caryophyllene

Storage

Airtight and out of the light. Ideally not above 14°C

Use by

6 months from date