high season
PRISMATIC PEPPERCORNS
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featuring
PEPPERCORNS

BLACK, WHITE, GREEN, and PINK

Pass the pepper
Nowadays the dusty pepper shaker on your dining room table is commonplace. Tellingly, it requires less refill than its companion the salt shaker. It reliably delivers small grains of something-with-a-slight-bite to your dinner, but in the scheme of condiments, it is more of an after thought than sought after. With this prevalent pepper apathy, one would be forgiven for dismissing pepper as being a boring staple—a basic garnish that’s not much to get excited about. We’d like to reintroduce you to the spice.

In fact, peppercorns are captivating orbs of flavor; they have a storied history and an undeniable allure in the culinary world. With their diverse colors and tantalizing flavors, they have been prized for centuries as essential and were once so revered as to have been at times used as currency. We hope to reacquaint folks with this version of pepper and get them excited to experiment with how it can transform a dish. First, some background.

Pepper vines, known for their vigorous nature, are trained to climb tall poles or are intertwined with sturdy trees.

BITS WITH A BITE
Peppercorns are the dried fruits of the Piper nigrum vine, native to tropical regions of India. These vines thrive in a warm and humid climate, and their cultivation requires careful tending. Pepper vines, known for their vigorous nature, are trained to climb tall poles or are intertwined with sturdy trees. Farmers wait patiently for the berries to ripen on the vine before harvesting them at different stages to produce the various color variations of peppercorns. As the plants mature, skilled farmers embark on the arduous task of hand-picking the precious berries. They employ towering ladders to carefully harvest each cluster of peppercorns by hand, ensuring optimal ripeness for the peppercorn variety desired.

Black peppercorns
The most well-known variety, black peppercorns, are harvested when fully ripe and then dried, preserving their signature robust and pungent flavor. Drying peppercorns can take several days, as they are spread under the sun or subjected to controlled heat, allowing them to wither and shrivel.

White peppercorns
White peppercorns, on the other hand, are made from fully ripened berries. After drying, the outer black skin is removed through fermentation or mechanical methods, resulting in a distinctive pale hue. Some traditional methods involve hand-rubbing the peppercorns to ensure a uniform appearance. Without this outer skin, they are milder in taste but have earthy undertones

Green peppercorns
Green peppercorns possess a fresh-looking hue that defies expectations. Green peppercorns are picked earlier, while still unripe, and are either dried or brined to capture their fresh, vibrant flavors. Brined green peppercorns are often mistaken for capers due to their similar size, color, and preservation.

Dried green peppercorn are typically processed differently than their black or white counterparts. After being hand-picked, they are rapidly dried, often with the aid of dehydrators or air-drying methods. This process aids in retaining their fresh, slightly tart flavor and bold aroma while capturing the essence of their unripe state.

Pink peppercorns
Pink peppercorns, despite their name, are not actually part of the same Piper nigrum species. They are harvested from the Schinus terebinthifolia tree and prized for their delicate sweetness and mild, fruity flavor. These berries are typically used in their dried form and can add a pop of color and subtle spice to dishes. It's worth noting that their soft texture can cause them to clog pepper mills, so they are best crushed or added whole to dishes.

Black, white, and green peppercorns come from Piper nigrum Their color and flavor differences are a result of when they are harvested and how they are processed.

Pepper coming to pass
Peppercorns have left an indelible mark on history, from their role as a coveted spice in ancient trade routes to their transformation into symbols of wealth and power. As early as the 4th century BCE, the allure of pepper sparked a frenzy of exploration and trade. It was during this time that black pepper dominated the scene, captivating palates and enhancing dishes across continents. The popularity of white and green peppercorns emerged later, with each variety carving its own culinary niche.

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Pepper's universal appeal lies in its ability to add depth, complexity, and a touch of heat. It is a staple in cuisines around the globe. In Indian cuisine, aromatic curries with the piquancy of freshly ground black pepper, while delicate white pepper lends its subtlety to creamy sauces and Thai delicacies. Green peppercorns, with their brighter zest, find their place in French cuisine, where they elevate meat preparations and creamy sauces, infusing them with a lively kick.


PEPPERING YOU WITH TIPS

  • To maximize the flavor and aroma, it's recommended to grind peppercorns just before using them, as their essential oils dissipate over time. Freshly ground pepper offers the most vibrant flavor.
  • Consider investing in a high-quality pepper mill or a mortar and pestle to grind peppercorns on demand.
  • Pink peppercorns, due to their softer texture, may clog pepper mills, so consider crushing them manually with a mortar and pestle for optimal results.
  • White pepper is excellent for dishes where a smoother appearance is desired, such as creamy soups or light-colored sauces.
  • For a burst of flavor, add whole peppercorns to slow-cooked dishes and remove them before serving.
  • Experiment with peppercorns in different types of cuisine. It can not only add depth to savory dishes but also provide an interesting flourish to sweet ones.
  • In ancient times a relentless quest for black pepper exploded across the global trading scene. The spice captivated palates and aroused envy on multiple continents.

    a collection of
    PEPPERCORNS
    WHOLE, CRACKED, GROUND

    5.0
    whole peppercorns: black, pink, white
    spice set
    Pinch jars of Vietnamese black peppercorn, pink peppercorn, and white peppercorn in a box made for three
    SET - 3 JARS $15
    4.9
    vietnamese
    whole
    Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with woody flavor notes.
    TRY ME - SAMPLE$0.75
    1.8 oz - JAR$6
    1.8 oz - REFILL$5
    8 oz - REFILL$13
    TRY ME - SAMPLE $0.75
    4.9
    vietnamese
    cracked
    Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
    TRY ME - SAMPLE$0.75
    2 oz - REFILL$5
    8 oz - REFILL$13
    TRY ME - SAMPLE $0.75
    4.9
    vietnamese
    fine ground
    A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
    TRY ME - SAMPLE$0.75
    2 oz - JAR$6
    2 oz - REFILL$5
    8 oz - REFILL$13
    TRY ME - SAMPLE $0.75
    5.0
    whole
    Whole green peppercorns are mild enough to be eaten whole, but will offer up a delayed heat along with their fresher fruiter flavor.
    TRY ME - SAMPLE$0.75
    1.25 oz - JAR$7
    1.25 oz - REFILL$6
    6 oz - REFILL$15
    TRY ME - SAMPLE $0.75
    5.0
    whole
    Use whole white peppercorn along with black (and even green or red) peppercorn in your colorful peppercorn mixes.
    TRY ME - SAMPLE$0.75
    2 oz - JAR$6
    2 oz - REFILL$5
    8 oz - REFILL$13
    TRY ME - SAMPLE $0.75
    5.0
    ground
    Use ground white peppercorn in any dish that you desire a savory kick while maintaining a consistent light color. Think: white sauces.
    TRY ME - SAMPLE$0.75
    2 oz - JAR$7
    2 oz - REFILL$6
    8 oz - REFILL$14
    TRY ME - SAMPLE $0.75
    4.9
    whole
    Pink peppercorn, though peppery, is more rounded than the assertive black peppercorn; it has delicate fruity notes that can be almost sweet.
    TRY ME - SAMPLE$0.75
    0.8 oz - JAR$6
    0.8 oz - REFILL$5
    4 oz - REFILL$17
    TRY ME - SAMPLE $0.75
    Try pink peppercorn for fruiter, bright notes; white peppercorn for a mild heat and a cloak of invisibilty; green peppercorn for a more tart flavor, that's almost snackable; and black for a bold bite bound to beat your aging pre-ground table fare.

    recipes that use
    PEPPERCORNS
    RECIPE SAMPLER
    AVAILABLE
    a cocktail recipe using:
    by Karyn Maier
    a cocktail recipe using:
    by Risa Weaver-Enion
    RECIPE SAMPLER
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    a snack / dip / spread recipe using:
    by Rena Sak
    a snack / dip / spread recipe using:
    by Rena Sak
    RECIPE SAMPLER
    AVAILABLE
    a snack / dip / spread recipe using:
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    Turmeric-Orange Honey Cake
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    a sweet treat recipe using:
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    RECIPE SAMPLER
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    a sweet treat recipe using:
    by Karine Eludut
    a dinner recipe using:
    by Herman at Home
    RECIPE SAMPLER
    AVAILABLE
    a snack / dip / spread recipe using:
    by Shibi Thomas
    a snack / dip / spread recipe using:
    by Shibi Thomas
    a snack / dip / spread recipe using:
    by Amy Carson
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    a breakfast / brunch recipe using:
    by Shibi Thomas
    Blackened Salmon Tacos
    with Mango Pico de Gallo
    a dinner recipe using:
    by Amy Carson
    Thandai Drink
    with nuts and saffron
    a drink recipe using:
    by Jayalakshmi Rangarajan
    a breakfast / brunch recipe using:
    by Karine Eludut
    a sunday dinner recipe using:
    by Vinny DelGiudice
    a sunday dinner recipe using:
    by Vinny DelGiudice
    Chicken Spiedini
    (Italian Chicken Skewers)
    a dinner recipe using:
    by Vinny DelGiudice
    Mouclade Normande au Safran
    Saffron Mussels
    a dinner recipe using:
    by Karine Eludut