date:May 11, 2016
used for its distinct flavor profile and terroir, their subtle differences bring an authenticity to global preparations. Tellicherry and Wynad peppercorns hail from India and add a traditional spike of heat to breads such as naan and chapati. Their kick also makes a welcome addition to gingerbread and cookies, a tradition that goes back centuries.
Milder than its Indian neighbors, Malaysian Sarawak pepper, with its mingling flavors of cocoa, fruit, and woodsy spice, adds a complex note to barb