Peppercorns come from a vining plant (Piper nigrum L.) that grows in Vietnam, India, and other tropical regions. They are one of the most commonly used spices in the world, enhancing a variety of foods and drinks.
A VERSATILE INGREDIENT - Grind peppercorns on top of your favorite salads and pasta. Spice up your seafood, berries, soups and meat with them — and add visual appeal as well. Bring more depth and flavor to your food. Grind some up into your olive oil to serve as a dip. It also warms beverages like tea and delivers a spicy kick to any food you prepare.
FLAVORFUL AND AROMATIC - Pepper’s distinct flavor is a unique, sharp taste with a hint of pine and wood flavors. It also delivers a warm, spicy sensation when added to beverages like chai tea and coffee. Whole black peppercorns can be crushed to mix with other spices or to sprinkle on your favorite dishes.
SOURCED FROM VIETNAM AND INDIA - The peppercorns are grown and harvested, then cleaned and cooked in hot water, and then dried to form the shrunken, darkened peppercorns. Dried peppercorns have a very long shelf life. They add flavor-enhancing characteristics to just about any food.