Tellicherry mignonette black pepper

It is a real pepper (piper negrum), coming from the Malabar coast, in India and more precisely from the port city of Thalassary (Tellichery in English), in the district of Kannur. Like its close cousin, Malabar pepper, it is one of the oldest species of pepper and one of the most famous in the world. This noble pepper comes from the Periyar nature reserve in Indian Kerala. In the same region, we also find the famous Karimunda and Wayanad. It grows on lianas that can reach 10m high. These pepper berries are harvested completely ripe. AND ITS FLAVOR? On the nose, it is spicy and woody, giving off a delicate, intense and deep scent, reminiscent of tea or sandalwood. In the mouth, the attack is powerful, we immediately detect slightly acidic vegetal aromas. Then comes the hot, biting and fiery spiciness. Its fragrance lingers and evolves to end with warm notes characteristic of piperine. It has incredible length in the mouth. AND IN THE KITCHEN? In general, you will use Tellicherry pepper on all meats, white or red, in all raw or cooked vegetables, starchy foods, salads, marinades, dishes in sauce, roasts, papillotes, fish, seafood, sauces, marinades, etc. It gives flavor and heat to goat cheeses and fresh cheeses like Faisselle, etc.