The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name. These are the most pungent black peppercorns with the deepest hot flavor you'll ever find! Once traded, ounce for ounce, for pure gold, Tellicherry pepper is still a superlative spice that can add a depth of flavor - first heat, then a tinge of sweetness - to your everyday meals.
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.
In general, the later pepper is picked, the better its flavor. But waiting too long to pick is a gamble too; ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather. Thus, black Tellicherry pepper from India, picked at just the right moment, involves a keen judgment and results in large peppercorns with truly excellent flavor.