Black Pepper Bold
Historically, black pepper is one of the most valuable spices that was ever traded. Peppercorns were often used as a commodity money in place of actual coin. So precious and expensive were they that in ancient Rome, you could have a rival killed for a mere handful of them.
When archaeologists uncovered Ramses II, they found black peppercorns stuffed in his nostrils – this was part of the ritual mummification process. During the Age of Discovery, black pepper and the profit of the spice trade was one of the reasons Portugal, Spain, France, and other European nations sailed the world and expanded the map: to find new sources of spice. Nearly all pepper traded in the ancient world made its way through Malabar on the Indian peninsula, and this is the main reason the region developed as a major port and trading post in the ancient world. Indeed, black peppercorns play a distinct played in human history that is more entrenched in the development of nations than we understand.
They also taste so flippin’ good.
Black pepper is used as a spice in nearly all the world’s cuisines as a pungent, spicy, heating agent for food due to the presence of capsaicin and piperine. Teasings of citrus and wood also add to black pepper’s allure. Black peppercorns can be used whole in stews, soups, stocks, and pickles. For more a robust and complex flavor in your dishes, check out our whole tellicherry black peppercorns.
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Icumsa 600-1200 is 100% raw refined and is produced after the first crystallization of sugar cane .
