Extra black peppercorns with a highly aromatic, classic ‘black pepper’ fragrance.
Herbie’s Super grade black peppercorns are harvested in Kerala, South India, plunged into hot water to accelerate the enzymes, laid out on stainless steel benches where they turn black in about 3 hours. They are then dried. This process yields a black peppercorn with a highly aromatic volatile oil content. Excellent to use in pepper mills when the freshly ground aroma and taste of a beautifully fragrant black pepper can be fully appreciated.
All true pepper whether black, white, green or pink comes from the berries of a tropical evergreen vine. Black peppercorns are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk (pericarp) of the peppercorns turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavour. Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black. White pepper is made by soaking the nearly ripe peppercorns in water, then rubbing them to remove the pericarp before drying them. White pepper is hotter than black, however it lacks the “oily” taste found in black pepper. Pink peppercorns are the fully ripe berries which are generally put into brine to prevent the enzyme reaction from turning them black.
Produce of India packed in Australia.