Malabar black peppercorns are originally from the historical home of pepper, the Kerala province in India.
Malabar black peppercorns fragrant earthy aromas with notes of wood.
Ground or crushed, this black pepper is a great addition to grilled meats and sauces.
Chef Philippe's tip: For a good pepper sauce, use some crushed Malabar pepper with cooking cream and veal stock.
Grind your pepper straight from the tub with the convenient grinder head attachment.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.
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