Spice things up with our hand-blended peppercorns

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Trio Blend Peppercorns: A delightful hand-blended mixture of Malabar & Tellicherry black and white peppercorns, and Brazilian pink peppercorns (Baies Rose). A rich fragrance and even flavour with a touch of heat and a hint of sweet, this Trio blend adds nice colour and is a wonderful choice for every day use. Our Trio mix includes approximately 50% black peppercorns, and approximately 25% each of white and pink peppercorns.

Silhouette Blend Peppercorns: A distinctive hand-blended mix of Malabar & Tellicherry black and white peppercorns. With a robust fragrance and strong flavour, this Silhouette blend adds a rich taste and is terrific where a deeper peppery flavour is desired. Our Silhouette mix includes approximately 50% each of black and white peppercorns.

Special Blend Peppercorns: A unique hand-blended mix of Malabar & Tellicherry black and white peppercorns, and Brazilian pink peppercorns (Baies Rose), along with a splash chili peppers, garlic, onion and rosemary. A beautiful multi-layered flavour, and rich aroma, this special blend adds a splash of colour and texture to any meal. 

Black Peppercorns: A mixture of Malabar & Tellicherry black peppercorns. A robust peppery flavour, these peppercorns are the foundation of all our blends and are terrific by themselves too.

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About Peppercorns

Peppercorns come from the flowering Piper nigrum vine. They are native to to the worlds tropical regions and are most commonly grown in India, Malaysia, Indonesia, and Vietnam.

Black pepper is produced from the still-green unripe drupes (fruit) of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. Black peppercorns are considered spicier than white peppercorn. Use black peppercorns for the most common peppery flavor. Ground black pepper adds flavor to soups, stews, chowders, salads and dressings, vegetables, seafood, casseroles and BBQ sauces. Add 8 to 10 whole peppercorns to boiling liquid per 2 pounds of chicken, shrimp, pot roast, beef and oth er meats.

White pepper consists of the seed of the pepper plant alone, with the darker colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe peppers are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer pepper from the seed, including decortication, the removal of the outer layer through mechanical, chemical or biological methods. Use white peppercorns for the mildest flavor. They are often appealing because they do not show up as dark specks on food, but are easily concealed in dishes such as mashed potatoes and soups.

Pink pepper is not a true pepper. They are the dried berries of the shrub Schinus molle. Also known as Peruvian Pepper, Schinus molle is an evergreen tree that grows to 15 meters (50 feet) and is native to the Peruvian Andes. The bright pink fruits of Schinus molle are called “pink peppercorns” although Schinus molle is unrelated to true pepper (Piper nigrum). Pink peppercorns have a pine-like flavour which resembles Juniper and are fragrant and sweet with a lemony essence.  Use pink peppercorns for a sweet, spicy flavor. Pink peppercorns are best simmered in sauces, marinades and reductions. They also complement fruit sauces, vinaigrettes and dessert dishes.