Smoked Black Peppercorns

Black Pepper comes from a tropical vine. It was one of the earliest articles of commerce between Asia and Europe and was often referred in history as “black gold”. The fruits of the vine start out dark green then turn yellow and finally bright red when fully ripe. Black peppercorns with their dark brown to black wrinkled skins are the dried green (unripe) fruit of piper nigrum plant. 

Currently the Malabar peppercorn is considered the best as it has the highest quantity of volatile oils. It is these oils that give peppercorns more complex flavor profiles. This pepper is then cold smoked with Beechwood to bring an extra layer of flavor that is ideal on steaks, stews and sauces.