Peppercorns Black Super Grade

Other Common Names: Black Peppercorns. Botanical Name: (Piper nigrum)

Herbie’s Super grade black peppercorns are harvested in Kerala, South India, plunged into hot water to accelerate the natural enzymes in the outer skin (pericarp). They are then laid out on stainless steel benches, where they turn black in about 3 to 5 hours. They are then kiln 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. Conventionally dried 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.