Black pepper is obtained from a flowering tropical vine native to
southern India and China, although the plant is naturally distributed
throughout other regions of Indonesia as well. Our organic ground black
pepper comes from Sri Lanka.
The most popular variety of peppercorn is black pepper, which is
essentially the sun-dried fruit of this climbing plant. The curing
process begins when the hand-harvested peppercorns are picked while
still yellow on the vine. The peppercorns are then subjected to heat via
a boiling water bath before they are laid in the sun to dry. The result
is a shriveled, beady texture and dark color. Because the hull of the
fruit remains intact, black pepper has more pungent flavor than other
peppercorns.
