8 oz bag Black pepper is bold, complex, and aromatic. The outer skin contains piperine plus earthy, piney, floral compounds (like the terpene sabinene). It has a sharp, lingering heat with a slightly fruity, woody character. What you smell when you crack fresh black pepper is largely those volatile oils in the skin. The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name. These Tellicherry peppercorns are pungent, with the deepest, hottest flavor you'll ever find! Once traded, ounce for ounce, for pure gold, these Indian black peppercorns are still a superlative spice that can add a depth of flavor - first heat, then a tinge of sweetness - to your everyday meals. Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding up the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. In general, the later the pepper is picked, the better its flavor maximizing the taste of the Tellicherry peppercorns. However, waiting too long to pick is a gamble too; ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather. Picking black Tellicherry pepper at just the right moment involves keen judgment and results in Indian black peppercorns with truly excellent flavor. Want to know more? Read our guide to Tellicherry Peppercorns Get the ABCs of all peppercorns with our Complete Peppercorn Guide
