Description
In some South Asian countries, fermented peppercorns are a traditional snack, if you could call them that.
The name “Pondicherry” for these fermented peppercorns is borrowed from the city of Pondicherry, which is also the capital of Puducherry. A former French colony, you can still feel the French charm in its narrow streets and cafes.
Fully ripe, freshly harvested black peppercorns are cured with sea salt and sun-dried. The salt draws out the moisture and mellows the natural heat (piperine). The peppercorns develop a mildly spicy, sophisticated, salty flavor!
Truly – these special salty fermented peppercorns from Tamil Nadu, India, are perfect as a spicy snack with cheese, sweet fruit, or a cool, refreshing drink. They’re a real treat on roasted meat or in various sauces!
We don’t recommend using a grinder due to their high moisture content.
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