Peppercorns from Burlap & Barrel

Regular price $12.00

 Burlap & Barrel logo

Salty Provisions proudly carries 3 varieties of peppercorns from Burlap & Barrel, a mission driven single origin spice company. 

 Zanzibar Black Peppercorns

Cacao  • Lemon • Tropical Heat

- Origin: Zanzibar, Tanzania
- Process: Sun-dried
- 100% whole black peppercorns (Piper nigrum)

Winner of the GOLD MEDAL for quality by Monde Selection


Burlap & Barrel is the exclusive importer of Zanzibar black pepper into the United States. Their pepper, like all of our spices from Zanzibar, are grown organically. Black pepper grows in bunches like grapes, on a climbing vine. Most black peppercorns are harvested while still green, and the drying process gives them their distinctive dark skin. These peppercorns are allowed to ripen longer on the vine before being hand-picked and sun-dried, resulting in a rich chocolate-colored pepper berry with dense wrinkles and a bright, fruity spiciness. Bloomberg writes that this pepper's flavor “punches through with fruitiness and heat—and totally redefines a spice you thought you knew.”


Purple Peppercorns
Strawberry • Cacao Nibs • Pickled Plum

- Origin: Dak Lak, Vietnam
Aliases: Red peppercorns, black peppercorns
- Process: Sun-dried
- 100% whole black peppercorns (Piper nigrum)

 Burlap & Barrel’s purple peppercorns come from a small, organic farm in Vietnam, grown by two friends, Dūng and Thanh. They carefully pick the peppercorns at peak ripeness, producing a complex and fruity black peppercorn with an aroma like strawberries and a kick like a jalapeno. Grind it fresh over grilled meat or veggies, tomato-based sauces or fresh fruit.


Fermented White Peppercorns
Goat Cheese • Celery • Funky Fermentation

- Origin: Bangka Island, Indonesia
Aliases: Muntok white peppercorns
- Process: Fermented in a stream, washed and sun-dried
- 100% fermented white peppercorns (Piper nigrum)

Burlap & Barrel’s Fermented White Pepper comes from a family farm on the island of Bangka, grown by a farmer named Pak Sugiri and his son, Ilham. They're picked fresh and then fermented according to traditional methods, using the fruit of the fresh peppercorn. Highly prized in Indonesia but rarely found in the US, they add a deep umami flavor and funk to everything they touch. Grind over steak to mimic the flavor of dry aging, over veggies for heat and depth, or in traditional Cantonese and southeast Asia dishes calling for white pepper.