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Black peppercorns from Madagascar is an extraordinary spice. Picked shortly before ripe but while the fruit is still green, the peppercorns are sun-dried for about two weeks until becoming dark-brown or black. Meanwhile, the outer peel helps preserve the flavor, aroma and nutrients, which contributes to making black pepper a spice best ground when consumed. Use when a recipe calls for black pepper for a rich, infused peppery flavor. -
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250 ml ( 8.54 oz) -
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Four-pack of 60 ml (2 oz) bottles -
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Spectacular for caramelizing onions over low heat. Combined with our Tarragon white balsamic and Rosemary fused olive oil for an epic Greek salad dressing. Product of Greece. -
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NOTE: NEXT CLASS: Friday, February 7, 2025
A certified personal chef, Heidi was inspired to cook while working at the New England Culinary Institute in Vermont where she was exposed to many foods she never heard of. While living in New York City, she started a small catering business specializing in high-end cocktail and dinner parties. Heidi personalizes her menu for the person who will be eating.