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No need to fire up the grill to add the delicious, smoky flavor of a summer night's cookout. Use this smoked black pepper in place of regular salt to infuse a lively taste into any dish. Excellent as a rub for salmon or chicken. In an article for the Los Angeles Times, writer Regina Schrambling states, "My latest discovery is smoked black pepper, which I spotted in a restaurant trade magazine and immediately ordered online. Initially I suspected it would be something as synthetic-seeming as Liquid Smoke (which is another story). But upon opening the one-pound jar, my only question was: Where has this been all my summers?"



Peppercorns are the fruit of Piper nigrum, an evergreen climbing vine. Black, white, and green peppercorns all come form the same plant, but they are harvested at different times and handled in different ways. To make black pepper, the clusters are plucked when they are not quite ripe. They are then left in piles to ferment. After a few days, the berries are spread out on a mat and left to dry in the sun for two or three more days until they are shriveled and nearly black. Black pepper has been cultivated for thousands of years on the Malabar coast of southwestern India, in the region defined by the modern state of Kerala. For much of the last two thousands years, black pepper was a luxury for the very rich, a commodity so valuable that it was even used as money. Nowadays black pepper is common around world and used in the cuisine of almost every nation.

Some Great Recips Ideas For Using Our Smoked Peppercorns!