Black Pepper, Fine Ground
It’s always helpful to have finely ground black pepper on hand to shake over a classic chicken sandwich, poached eggs, or a quick grain bowl. Native to India’s Malabar coast and cultivated for the past thousand years, spicy, resinous black pepper is made from a berry, dried until the skins are shriveled and dark. Though the whole pods can be cracked for use in dishes like cacio e pepe, the finely ground version plays nicely in classic spice blends like ras el hanout and garam masala.
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