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Parameswaran's Special Wynad White Peppercorns

Limited in supply, the fruit of the Wynad peppercorn harvest explodes with intense peppery aroma and robust flavor unlike anything you’ve probably experienced before.

Parameswaran’s Special Wynad Pepper is grown on the small Parameswaran estate (plantation) in the Wynad plateau of Kerala, India, long known for producing the world’s finest pepper. Hand-harvested between January and March, these exquisite peppercorns are grown organically with no chemicals or artificial fertilizers.

Parameswaran’s White Pepper comes from ripe (black) berries that are soaked in daily changes of spring water for 20 days before the outer black husk is removed. The result is a drier range of flavors and more aggressive heat. (Very limited supply.)

Also from Parameswaran's

We also offer Parameswaran's Special Wynad Black Peppercorns On the Vine. How do they compare? Black pepper has deeper, more complex layers of flavor and a comparatively subtle level of heat. When used on steak, its robust flavor is prominent against the flavor of the meat.

White pepper is more assertive on the palate, but has less depth of flavor and more heat than the black peppercorns. You can control the level of heat from warm to hot, depending on the fineness of the grind you use. The crunchiness of a coarse grind yields a slow-building heat. While used most often in sauces where black flecks of pepper are undesirable, the flavor of this white pepper, when used on steak, allows the beef flavor to come through cleanly, but adds a definite spiciness to the bite.
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