Black Peppercorns

Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black.

Black, white and green peppercorns come from the same plant; the differences are in the maturity of the berries at the time of harvest.

All contain various oils and resins and the alkaloid piperine, which gives them their pungency.

Peppercorns are graded by size. Large berries are considered premium, and those from the Tellicherry and Malabar districts in India, which are considered the most pungent and complex, command high prices.

Whole peppercorns keep almost indefinitely, but cracked pepper; peppercorns that have been cracked, begin to lose aroma and pungency almost immediately after processing.

As with all spices, Peppercorns should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight will reduce its flavor.

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