Let me start off by saying that if you haven't made the switch to freshly ground whole peppercorns, you really should. Freshly grinding
peppercorns (and all
spices, actually) just prior to use prevents a loss of flavor and aroma, which happens to ground pepper very quickly. If you have only had pre-ground black pepper, there is much for you to still taste! Many people do not understand the power of pepper to transform dishes, as they have never cooked with it freshly ground.
Which brings us to India's Tellicherry Black Peppercorn. These peppercorns are an essential ingredient in your kitchen. What makes these berries so special? Grown in southwest India along the Malabar Coast in Kerala, these peppercorns are vine-ripened, allowed to mature longer to develop a deep, rich flavor. Once matured, they are picked from the vine just before they turn red. As they dry, the berries turn black. The berries are larger with a full, robust flavor. Considered one of the finest peppers in the world, these berries are fragrant with spice, fresh corn husks (our expression of fruity; this may not sound appealing, but it truly is!), and a hint of citrus, with a front-of-the-mouth flavor explosion of classic pepper heat.
Use these peppercorns to season all meats, poultry, seafood, sauces, vegetables, starches, fruit, and desserts. These choice peppercorns were featured in the December 2008 issue of Cook' s Illustrated.
To preserve the closely nurtured scent and taste of Tellicherry peppercorns, store in an air-tight container away from moisture and direct sunlight.
Visit www.salttraders.com and check out our newest addition for yourself! And let me know your thoughts and what you try it on - I always love comments and feedback.
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