Made with black pepper from Indonesia, a region known for producing pepper that has a fruity, smoky aroma and a slow burn.
Black pepper is indigenous to the Malabar Coast of India, and for much of recorded history, this region was Europe's only source of the spice. In the ancient Mediterranean world, only the very wealthy could afford black pepper, and this remained true in medieval Europe. The spice reached Europe only through Venice and Genoa, and dodging the high prices set by the Italians was a driving force behind the search for new sea routes to India. To read more about the history of the original black gold, and to find recipe ideas, visit the En-spice-lopedia!
- 500g black peppercorns
- Packed in a PET plastic container, which is safe for use in commercial kitchens
- Packaged in Victoria, BC, Canada