Spice Garden Malabar Pepper, black, whole

In the pepper trade, varieties are distinguished according to their region of origin. One of the most important origins is Malabar, in southwestern India. This is where black Malabar pepper comes from. Its aroma is reminiscent of licorice sticks. This black pepper, with a slight greenish tinge, possesses clear, intense, and expressive peppery notes. The beauty of this pepper is that you can use a large amount without making a dish too spicy. Only Sarawak pepper is typically hotter. In the past, Malabar pepper was also traded under the names Goa and Aleppi. This black pepper is suitable for roasted and grilled meats, dark sauces and soups, stews, game, meat stuffings, and pasta dishes. It is unsuitable for light sauces.