Tellicherry Black Peppercorns
Full-bodied and aromatic, Tellicherry peppercorns deliver warm peppery heat, earthy depth, and subtle citrus notes. These large black peppercorns bring rich flavor to everyday cooking and dishes where pepper takes center stage.
Grind fresh over steaks, eggs, vegetables, soups, and pasta, or crack coarsely for rubs and creamy peppercorn sauces. For something unexpected, try a little freshly ground Tellicherry over ripe strawberries—it adds a warm, fragrant contrast to their sweetness.
Ingredients: Tellicherry black peppercorns.
Black Pepper Parmesan Pasta
- 8 ounces spaghetti
- 2 tablespoons unsalted butter
- 1½ teaspoons freshly ground Tellicherry pepper
- ½ cup finely grated Parmesan
- Salt to taste
Cook spaghetti in salted water according to package directions, reserving 1 cup of pasta water before draining.
Melt butter in a large skillet over medium-low heat. Add pepper and stir for 30 seconds. Add cooked pasta and ¼ cup reserved pasta water, then toss. Remove from heat and let cool for a minute. Gradually toss in Parmesan, adding small splashes of pasta water until the sauce lightly coats the noodles. Taste before adding salt. Makes 2 main-dish servings.
Balsamic Strawberries with Tellicherry Pepper
- 1 pound strawberries, hulled and sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- ¼ teaspoon freshly ground Tellicherry pepper
Whisk together vinegar, honey, and pepper. Gently toss with strawberries and let stand for 10–15 minutes. Serve on their own or spoon over vanilla ice cream or Greek yogurt. Makes 4 servings.