Known as the “King of Spices,” the best black pepper is grown in Lampung province in Sumatra, and in southern India near Cochin. The berries of the perennial black pepper vine are harvested when unripe, then sun-dried until they blacken. Quality is determined by oil content and appearance. Black pepper is spicy, pungent and often has a light salty characteristic — an important feature in chai blends.
Shop for Steven Smith Teamaker No.33 Chai infused with black peppercorns.
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