The peppercorns grow on the sloped hills of Pemba Island among coconut, cinnamon, and clove trees, and the vanilla vines that climb up them. The lush environment along the sandy soil produces these smaller, more intense peppercorns. Grind fresh over everything.

• Origin: Zanzibar, Tanzania
• 2oz (56g) glass container  
• Ingredients: Whole black peppercorns
• Process: Sun-dried
• Tasting notes: cocoa, lemon, tropical heat 
• Adjustable grinder for coarse or fine ground  
• Cooking Tips: 
  • Grind over everything for a bright, peppery kick 
  • Make the best cacio e pepe of your life 
  • Cook a few tablespoons with butter, shallots and cream for an Au Poivre sauce

Burlap & Barrel Sourcing 

Burlap & Barrel are delicious, single origin spices sourced directly from small farms around the world. Their spices are harvested by hand, dried naturally, grown organically whenever possible, and transported directly to preserve freshness. Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable.

Zanzibar black pepper is sourced from a cooperative of smallholder artisan farmers on the Zanzibar islands off of the eastern coast of Tanzania, many of whose families have been growing pepper and other spices (including Cinnamon Verum, Pemba Cloves and Stone Nutmeg) for generations. Black peppercorns grow in bunches, like grapes, on a climbing vine and are mostly harvested while still green. But the ones used in this black pepper are allowed to ripen a little longer, where the pepper turns more orange, before it is hand-picked and sun-dried into a rich chocolate-colored peppercorn berry. It is optimal to store and keep the peppercorns whole, as ground peppercorn loses its flavor and aroma very rapidly.

Photos and information provided by Burlap & Barrel