Black Peppercorn

Description

Along with salt, pepper is one of the oldest and best-known spices. Left on the vine until about half ripe and just before they turn red, the peppercorns are then picked and allowed to dry. It is at this stage that they turn black in color and develop a deep robust flavor with hints of fruit and spiciness. Grind fresh on top of grilled meats, vegetables, salsas, etc.