Peppercorns

A combination of the more flavorful Tellicherry Black Peppercorns and the milder, less pungent flavor of the Mysore Green Peppercorn. The black and green peppercorns are picked and aged at different times allowing each to develop its own distinctive flavor.

Muntok White is considered the most sophisticated of the family of peppercorns. These peppercorns start off as Black Peppercorns and are soaked in water until the black shell falls off. They are then rinsed for a period of time under an even stream of spring water until polished white.

These rare and expensive berries add a rich sweet flavor and beautiful color wherever it is used. Interestingly, these berries are not even peppercorns but the berry of a South American relative of poison ivy and are called so because of its size and flavor.