This noble Pepper rarity comes from the Periyar Wildlife Sanctuary in the Indian state of Kerala on the Malabar Coast and is named after the port city of Tellicherry (Thalassery). The taste of the almost fully ripe pepper berries harvested is very aromatic and slightly sharper than ordinary black pepper. Of this quality only small amounts of the best crops are processed into Tellicherry pepper annually. The color is more brown than black, which is due to the longer maturity of the grapes at harvest. Therefore, it is often referred to as late-harvest pepper. Tellicherry pepper is more intense, warmer and nutty in flavor than the ordinary black pepper. The smell suggests a hint of tea and sandalwood.
|Common Uses||The French term au poivre indicates a dish made with large quantities of pepper. Encrusted meats, fish and chicken. Sprinkle on cooked items for maximum taste. Store whole peppercorns in a sealed container in a cool, dry place up to one year. Some sources claim that properly stored, sealed peppercorns can still be viable up to three years. Brined peppercorns need to be refrigerated after opening and used within a month.|
|History||Black pepper is such a common pantry item these days, it may be hard to believe it was once so valuable that it was used as currency. We take it for granted, but the vast majority of savory recipes include some form of black pepper as an ingredient. These peppercorns have a full robust flavor, harvested from a single estate, grown in the shade and handpicked.|