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 large city of Pondicherry, which is also the capital of Puducherry. Pondicherry is a former French colony. You can still feel the French charm there – in its small streets and cozy cafes.
Fully ripened and freshly harvested black peppercorns are salted with sea salt and left to dry in the sun. The salt draws out moisture from the peppercorns, and some of the natural pungency (piperine) of the black peppercorns is lost. The peppercorns acquire a mildly spicy, refined, salty taste!
Indeed, these special salty fermented peppercorns, hailing from the Tamil Nadu state in India, are perfect as a spicy snack with cheese, sweet fruits, or a cool, refreshing drink. These fermented peppercorns are a real treat on grilled meat or in various sauces!
We don’t recommend putting them in a grinder due to their high moisture content.
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