Spice Garden Malabar Pepper, black, whole

In the pepper trade, varieties are differentiated according to the regions of origin. One of the most important provenances is MALABAR, in the south-west of India. From there comes the black Malabar pepper. Its smell is reminiscent of licorice sticks. The black pepper with a slight green cast, has clear, intense and expressive pepper notes. The beauty of this pepper is that you can really use a lot without a dish becoming too spicy. Only Sarawak is pepper-typical sharper. In the past, Malabar pepper was also traded under the names GOA and ALEPPI. The black pepper is suitable for roasted and grilled meat, dark sauces and soups, stews, game, meat fillings and pasta dishes. He is unsuitable for light sauces.