Pepper

It is believed that the first cultivation of pepper (Piper Nigrum) started around 100 B.C. with Indian colonists that had settled in Indonesia. Today, the yearly worldwide demand for pepper exceeds 125,000 tons is exported primarily from India, Indonesia, Malaysia and Brazil. In the spice trade, pepper has long been classified according to its originating source and often is named after its primary shipping port. The southwestern region of India is often referred to as the Malabar coast and Malabar pepper is widely considered to be some of the best pepper in the world.

Today all of the pepper shipped from Indian is considered "Malabar". In more recent years Tellicherry Pepper has gained in popularity and is a higher quality grade of larger, uniform "bold" Malabar pepper. Tellicherry is the name of the port on the Northern end of the Malabar coast. From the southeastern area of the Sumatra island in Indonesia comes Lampong pepper, its quality is considered by many to be just as good as the more widely recognized Malabar pepper, but its coloring is a bit lighter. Just over half of all Lampong Pepper is marketed as black pepper while the remaining pepper is promoted as white pepper.

Pepper bushes thrive near the equator as they need lots of heat, rain and shade to flourish. Black pepper is harvested before the berries ripen while they are still green in color. They are then dried in the sun which turns them dark brown and wrinkly. Pepper berries that are picked when they are fully ripened and then husked become white pepper. The fully ripened berries have a red, outer skin that is removed and the resulting greenish-yellow berries are sundried where their colors changes to a light gray/tan/white. Because these peppers have their outer skins removed, white pepper a less intense flavor than the black even though they are fully ripened. Green peppercorns are harvested before they ripen and from the same pepper plant as black and white peppercorns, but they are then preserved, usually in a brine before they are then dried.

We offer our ground pepper in three different grinds:

Cracked Black Pepper– the larger pieces (10 Mesh) of black pepper gives a stronger burst of flavor and retains their taste longer than the smaller grinds do. This is an excellent addition to your pasta and salad dishes and is particularly outstanding in rubs.
Coarse Black Pepper - Like cracked pepper, this larger grind (20 Mesh) retains its more intense aroma and flavor than the finer grinds do. Adds a nice splash of flavor to your cottage cheese, chicken, fish, hamburgers, salads, steaks and veggies. But where we have found the best spot to be is on the kitchen table in place of your regular smaller ground pepper.
Medium Black Pepper and Fine Grinds– most folks are more familiar with these as the kitchen table peppers. Because of the size of these particles – the medium is a 30 Mesh and the fine is a 40 Mesh then tend to lost the flavor the quickest.

We sell ground pepper as a convenience to our customers but you should remember that pepper, once ground loses much of its aroma and taste. So to give your taste buds the greatest pepper experience purchase your pepper as peppercorns and grind your pepper fresh – if you have never done this before you will be in for a heavenly treat.

Pepper	Peppercorns
Coarse Black Pepper	Black Peppercorns
Medium Grind Black Pepper	Tellicherry Peppercorns
Cracked Black Pepper	Green Peppercorns
Bourbon Barrel Smoked Cracked Pepper	White Peppercorns
White Pepper	Pink Peppercorns
Long Pepper	Sichuan Peppercorns
Cubeb Berries	Mignonette Peppercorns


Pepper Blends
Roasted Garlic Pepper New!
Lemon Pepper
Pennsylvania Pepper
Lime Pepper
Sichuan Lime Seasoning
Lemon White Pepper