O U R S P I C E S

Types Of Black Pepper

• Malabar Black Pepper

  • Description: Grown in the Malabar coast of India, this type of black pepper is known for its medium-sized, bold, and wrinkled black to dark brown berries. It has a robust aroma with a mild, well-balanced heat and a hint of citrusy flavor.

  • Uses: Commonly used in a wide range of culinary applications, from seasoning meats and vegetables to flavoring sauces and soups.

• Tellicherry Black Pepper

  • Description: Tellicherry peppercorns are larger, more mature berries grown in the Tellicherry region of India. They are considered the highest grade of black pepper, with a complex flavor profile that combines deep spiciness with fruity, floral notes.

  • Uses: Preferred by chefs for gourmet cooking and fine dining, it is used in seasoning steaks, salads, and premium sauces.

• Vietnamese Black Pepper

  • Description: Known for its strong, sharp heat and pungency, Vietnamese black pepper is one of the most widely produced and traded varieties globally. The peppercorns are typically small to medium-sized with a dark color.

  • Uses: Commonly used in Asian cuisine, it adds intense heat to stir-fries, soups, and marinades.

• Lampong Black Pepper

  • Description: Grown in the Lampung region of Indonesia, this type of black pepper is characterized by its small, dense peppercorns with a deep brown to black color. It has a smoky, earthy flavor with a sharp heat.

  • Uses: Ideal for barbecues, grilling, and adding a smoky depth to dishes.

• Sarawak Black Pepper

  • Description: Harvested in the Sarawak region of Malaysia, these peppercorns are medium-sized with a smooth, less wrinkled appearance. They offer a mild to moderate heat with a hint of fruity sweetness and a slightly earthy undertone.

  • Uses: Used in delicate dishes where a less intense pepper flavor is preferred, such as light sauces, seafood, and vegetables.

• Brazilian Black Pepper

  • Description: Known for its strong, pungent aroma and heat, Brazilian black pepper has medium-sized, dark-colored peppercorns. It is characterized by its sharp, bold spiciness with a slightly woody flavor.

  • Uses: Frequently used in Latin American cuisine, it enhances the flavor of meats, stews, and salsas.

• Kampot Black Pepper

  • Description: This pepper is cultivated in the Kampot region of Cambodia and is renowned for its unique flavor profile, combining a strong, lingering spiciness with floral, eucalyptus, and citrus notes.

  • Uses: Highly prized by gourmet chefs, it is often used to enhance both sweet and savory dishes, including chocolate desserts and premium steaks.

• Madagascar Black Pepper

  • Description: Madagascar black pepper is known for its mild heat and complex flavor, with floral and fruity notes. The peppercorns are small to medium in size with a dark color.

  • Uses: Often used in French and Creole cuisines, it adds a nuanced flavor to delicate dishes like fish, poultry, and sauces.

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