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I realize that there’s a good chance you know Reluctant Trading for our signature Tellicherry peppercorns from Kerala, India.
Over the years, I’ve been searching the globe to add worthy pepper companions. I’m happy to say that I’ve struck pepper gold again.
Recently, I came across a small farmer named Mr. Siew from Sarawak, Malaysia who is doing revolutionary things with peppercorns. And that’s saying something for a spice that’s been around for thousands of years.
Traditionally, fresh pepper berries are dried in the sun for several days until they turn black and hard. But Mr. Siew is a pepper pioneer (pepperneer?). He has come up with new ways to achieve exceptional flavor and texture.
For Mr. Siew’s lightly salted variety, he first takes his freshly picked pepper berries and immerses them in a sea salt bath for 10 days. Following the salty fermentation, he dries his pepper berries in pressure cookers for 14 hours at intense temperatures.
The result? A beautiful melding of salt, heat, aroma, and texture. (BTW, these are definitely hotter than our Tellicherry Peppercorns.) Mr. Siew’s pepper is also more dry and crackly than conventionally sun-dried pepper.
This might just be the perfect pasta pepper. Our professional chefs are raving about the Cacio e Pepe they’ve been making with it. And it’s ideal for all types of meats. Grind this pepper anywhere you’d use regular peppercorns.
Be sure to check out our Smoked Malaysian Peppercorns as well. And of course, our signature Tellicherry Black Peppercorns.
How are these different than our signature Tellicherry Peppercorns?
I love this pepper--the saltiness adds a twist that's unexpected and delightful. Packs enough of a punch to be peppery but has a complexity that sets it apart from other peppers. This is my second order and it won't be my last, for sure.
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