Peppercorns (100g)

An old fashioned way to get the fresh, spicy, peppery flavour is to roast them as you go. The spiciness will activate and the peppercorn will be easier to blend.

The main difference between black & white peppercorns is that the black outer skin/layer comes off the peppercorns. The best properties and the strong taste of the peppercorn is held in the white casing.

White peppercorns have a bit less weight, a bit more peppercorns in a 100g bag!

Absolutely no chemicals are used in processing (unbleached - unlike big manufacturers). The black layer is removed simply using water ( to soften the casing) and the peppercorns are hand selected from Hannah’s mom.

The white peppercorns are mature peppercorns. This is shown through their stronger taste and durability ( if you removed the black layer from a younger peppercorn, it would just break).

My name is Hannah! These peppercorns come from the pepper plants grown on my family farm, natively from China, brought over by Chinese immigrants into Vietnam. The farm is only 2 acres. My dad works alone throughout the farm, but when it is in harvesting season, he will ask local labourers to help him to pick the peppercorn.

My family farm is located in the head of the southern provinces of Vietnam, where there is a huge production of peppercorns, cashews, coffee beans, and gums. The pepper plants grow in vines. Farmers have to wait for them to reach their full maturity for strong flavours. As you can see, there are many white peppercorns in a bag because the red skin easily falls off while being rubbed to get the berries out of the fruit vines. The layer under the skin is the container of spicy, pungent, and peppery explosion.