The most popular black pepper comes from the Malabar Coast of Southwest
India, where peppercorn production on a commercial scale was first
initiated. This “original” black pepper is sometimes referred to as
Malabar pepper.
Unlike other varieties of peppercorn that are harvested before reaching
full maturity, black peppercorns undergo a few more steps of processing
before reaching the market. First, the peppercorns, which are picked
just as they turn from green to yellow, are boiled in water for a brief
time and are then spread out on trays to naturally ferment and dry in
the sun. This treatment produces a dark, wrinkled peppercorn that
resembles a tiny currant. In terms of aroma and flavor, black peppercorn
represents the standard of what table pepper “should” smell like and
delivers a mildly hot and pungent taste.
