We are smitten with our new Zanzibar Black Peppercorns!

Immediately upon opening the container, the nose is greeted with a bright and fruity aroma. Side-by-side, the comparison is remarkable as other peppercorns smelled acrid and bitter. There is also a dusky, earthy note in the aroma. The fruitiness carries through on the flavor with notes of citrus, then a bit of cocoa and a touch of tropical heat. 

Popularly known as the ‘’Spice Islands’’ Zanzibar, off of the eastern coast of Tanzania, has for centuries been famous for spice production and the trading of cinnamon, nutmeg, cloves, and pepper.

Sourced from a small cooperative of artisan farmers on Zanzibar, these peppercorns are grown on an EU-certified organic farm. Black pepper grows in bunches, like grapes, on a climbing vine. Most are harvested while still green but these are allowed to ripen a little longer, where the pepper turns more orange. They are hand-picked and then sun-dried into a rich chocolate-colored peppercorn berry.  

Freshly ground in any dish, these peppercorns are a stand-out.  Chefs Rikki and Paul of Hyacinth Restaurant in Saint Paul, MN bagged the honor of having their classic Cacio e Pepe named “Dara’s 2018 Dish of the Year” using freshly cracked Zanzibar peppercorns, (and our Mancini Bucatini too!). When Pepper, Pepe, or Poivre is in the title of the dish, these are the peppercorns to use!

Available in 1.5 LB containers. 

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