The most popular peppercorn in the U.S., black peppercorns are produced by picking the mature but unripe berries as they are beginning to turn from green to yellow. Then, they are quickly boiled and allowed to ferment and sun-dry until black and wrinkled, and ground into a fine texture. Finally, they are ground to a slightly coarse consistency. Black pepper tastes moderately spicy, is pungent and very aromatic.
Country of Origin: India
Net Wt. 1.1 oz. (1/4 cup jar), 2.2 oz. (1/2 cup jar), 4.0 oz. (polybag), 8.0 oz. (large polybag)