Zanzibar Black Peppercorns
Award-winning, vine-ripened peppercorns, bright, lemony, spicy.
- Regular price
- $9.99
- Regular price
- Sale price
- $9.99
- Unit price
- per
- Availability
-
- Sale price
- $9.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 10,000 5-star reviews
Guaranteed to wow you or we'll replace
*Winner of the Gold medal for quality by Monde Selection*
Our award-winning, vine-ripened Zanzibar Black Peppercorns are carefully hand-picked and sun-dried for a bright, lemony and spicy peppercorn that's unlike anything else on the planet. These are rich, chocolate-colored peppercorns with dense wrinkles and a bright, fruity spiciness.
The peppercorns grow on the sloped hills of Pemba Island among coconut, cinnamon, and clove trees, and the vanilla vines that climb up them. The lush environment along the sandy soil produces these smaller, more intense peppercorns. Grind fresh over everything.
Highlights
Zanzibar, Tanzania
Sun-dried
Cacao • Lemon • Tropical Heat
Ingredients
Whole black peppercorns (Piper nigrum)
Cooking tips
- Grind over everything for a bright, peppery kick
- Make the best cacio e pepe of your life
- Cook a few tablespoons with butter, shallots and cream for an Au Poivre sauce
RECIPES
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Autumnal Pasta Sauce -
Extra-Spicy Hermit Bars -
Diavolo Chicken Cutlets -
Dark Syrup Gingerbread Diamonds | Sirupsnipper -
New Orleans–Style Barbecue Shrimp -
L.A. Asada Calabacitas -
Grilled Scallops with Grilled Summer Salad -
Two Blended Turmeric Drinks -
Caribbean Fish Stew -
Aush Reshteh -
Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice -
Tokhme Gojeh (Iranian Omelet) -
Dulse Deviled Eggs -
Orange Dressing -
Mostly Spinach Dip -
Spicy Pizza Ranch -
Breakfast Burger -
Black Garlic BBQ Sauce -
Grilled Chicken Marinated in Yogurt -
Glazed Carrots with Cumin & Coriander -
French Onion & Za’atar Vinaigrette -
Spiced Flour Tortilla -
Turmeric & Amchur Marinade / Vinaigrette -
Alabama White Sauce BBQ -
Saffron Bread Pudding -
Grilled Cheese with Nigella Seed -
Chicken Salad with Indian Spices -
Charred Cucumber Gazpacho -
Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini -
Toasted Onion Compound Butter -
Five Spice Chicken Wings -
Prawn Curry with Darkened Cinnamon (An˘duru kurun˘du saman˘ga issan kariya) -
The Mother Blend / Madras Curry Powder -
Spiced Leg of Lamb with Nutty Israeli Couscous -
Turmeric and Black Pepper Tofu -
Vegetable Paella -
Sumac Baker's Beer Can Roast Chicken -
Rosemary Onion Mac and Cheese -
Sweet Potato Chaat -
Bihun Goreng with Kecap Manis -
Köfte Baharat & Coffee Steak Rub -
Tahini Cauliflower with Sumac -
Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad -
Simple Spiced Tofu Scramble -
Seared Spice-Crusted Fish & Spicy Pineapple Salsa -
Moroccan Chicken Kebabs -
Caramelized Eggplant Risotto -
Cucumber Yogurt Side Salad -
South Indian-style Lentils -
Easy, Creamy Vegan Salad Dressing -
Spiced Winter Squash -
Mahi Mahi with Stewed Spiced Peaches
SOURCING
We source our Zanzibar black pepper from a cooperative of smallholder artisan farmers on the Zanzibar islands off of the eastern coast of Tanzania, many of whose families have been growing pepper and other spices (including our Cinnamon Verum, Pemba Cloves and Stone Nutmeg) for generations. Black peppercorns grow in bunches, like grapes, on a climbing vine and are mostly harvested while still green. Ours are allowed to ripen a little longer, where the pepper turns more orange, before it is hand-picked and sun-dried into a rich chocolate-colored peppercorn berry. It is optimal to store and keep the peppercorns whole, as ground peppercorn loses its flavor and aroma very rapidly.
Like all of the spices from our partner cooperative in Zanzibar, our black pepper is grown on an EU-certified organic farm.
Meet the Farmer: Bwana Mohammed and Farooq are pictured with vanilla vines on a farm that is part of the cooperative in Zanzibar.
Supermarket
Fair Trade