Black peppercorns are harvested when they begin to turn from green to
yellow. Depending on the region, they and are then treated to a hot
water bath and then dried in the sun or via forced hot air by machine.
The majority of black pepper sold in the United States come from India,
with the most popular originating from the Malabar coast. Tellicherry
black peppercorns also come from this region, while other popular
varieties are exported from Malaysia and Vietnam. Our organic black
peppercorns are obtained from organic farmers in Sri Lanka.
Because black peppercorns are fermented differently than other types of
peppercorns, they have more robust flavor and pungency. This is because
the chemical components that lend the peppercorns their spice, namely
rotundone and piperine, are in higher concentration because the hulls of
the fruits are left in place.
