This is our most popular ground pepper and this fine grind is preferred by restaurant chefs, food manufactures, competition barbecuers and commercial sauce companies. From the family Piperaceae, Black pepper, Piper nigrum, is a flowering vine that is cultivated for its fruit. When dried, the fruit is known as a peppercorn. Both the whole peppercorn and the ground peppercorn are frequently referred to as simply 'pepper'.Pepper's spicy heat comes from piperine which is found in both the outer fruit layer and the seed. By mass, black pepper contains between 4.6% and 9.7% piperine. The outer fruit layer also contains terpenes (pronounced "tur peans") which provide the signature citrusy, woody, and floral notes. Pepper loses its strong aroma and biting flavor through evaporation, and once ground these tend to evaporate relatively quickly. Because of this, we grind all of our pepper several times a week for optimum flavor. Our fine pepper is considered a 30/60 mesh size. History and CultivationThe first written mention of pepper was in the Greek Hippocratic gynecological treaties which dates back to the last decades of the 5th century BC and the first 50 years of the 4th century BC.The spice trade routes from eastern Asia to Europe were monopolized for hundreds of years by Middle Eastern and North African middlemen who ruthlessly protected these valuable trade routes and became fabulously wealthy for it. Between 400-1400's AD powerful spice brokers in Genoa and Venice Italy controlled the pepper market once it reached the Mediterranean. Even the European aristocracy, some of the biggest consumers of imported spices, began complaining about the rising costs of peppercorns and cloves. By the late 1400s, navigational equipment had improved enough that it allowed long-haul sailing to become feasible. These two turning points prompted the kings and queens of Europe to disrupt the balance of world trade by financially backing spice exploration voyages of their own.With the establishment of these alternative trade routes pepper prices fell which in turn further increased demand. Within a short amount of time pepper became the most popular spice and for a while it accounted for almost 70% of the total volume of traded spices.Black, White and Green Peppercorns can all be harvested from the same plant. A perennial woody climber, the pepper plant will reach a height of up to 33 feet tall. The vines will have shiny green leaves and small flowers featuring slender spikes with up to 50 dense blossoms each. These berrylike fruits (peppercorns) are about 2/10" in diameter. Piper Nigrum thrives in tropical environments and does best in partial shade, with a long rainy season and fairly high temperatures. Propagation is generally done by stem cuttings, which are planted near a tree or pole that the growing vine will attach itself to. Pepper plants begin bearing fruit in 2 to 5 years and may produce fruit for up to 40 years. The berries are harvested as they begin turning a yellowish red color. The harvested berries are submerged in boiling water for approximately 10 minutes and are then spread out to dry in the sun for 3-4 days. During this time they turn a dark brownish black in color. Peppercorns are grown in Brazil, Ecuador, India, Indonesia, Malaysia and Vietnam with Vietnam being the world's largest producer of commercially grown peppercorns with 45%-55% of the market. In total volume, pepper has remained the world's most valuable spice (although not the most expensive).Depending on the time of year our Black Peppercorns may be sourced from India, Indonesia or Vietnam. Our black peppercorns are harvested a bit earlier in the growing process as this provides a more distinct, sharp flavor.Where to UseGood with chicken, eggs, fish, pork, salads, soup, strawberries and tomatoes.Works well in combination with basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, parsley, rosemary, thyme and turmeric.Flavor ProfileThe flavor is clean, a bit hot and has a biting aftertaste. The aroma is pungent and fruity with warm lemony undertones.Helpful HintsWe also offer cracked (6-10), coarse (16-20 mesh) and medium (20-30 mesh) ground black pepper.
