Cracked Black Pepper from Sri Lanka

Cracked Black Pepper from Sri Lanka - coarsely cracked peppercorns (Piper nigrum) from the traditional highland growing areas of Sri Lanka, ready to use without a pepper mill. Unlike whole peppercorns, you save yourself the grinding - perfect for pepper crusts on steaks, pepper pancakes or coarse seasonings in which pieces of pepper should remain visible. Our partner families cultivate the pepper plants in a tropical highland climate at 600 to 1,200 metres above sea level and crack the corns on site to a medium-coarse grind.

Flavour profile & taste

Full-flavoured with a warm, slowly building heat, woody undertones and a subtle lemony freshness - just like the whole corns. Because the pepper is freshly cracked right before packaging, the essential oils are largely preserved. The medium-coarse grind releases its heat evenly and provides distinctive pieces of pepper that create a lovely texture in the mouth.

Our black pepper grows in the highland growing regions of Sri Lanka - in the central districts of Matale, Kandy and Kegalle at 600 to 1,200 metres above sea level. Here, the pepper plant (Piper nigrum) climbs along trees as a vine, in pure pepper fields. The unripe green berries are harvested by hand at optimum ripeness and become the classic black peppercorns through gentle drying - the wrinkled dark skin is the hallmark of this process. They are then cracked on site to a medium-coarse grind and immediately packed on site in sealed packaging - so the aroma is preserved to the maximum.

Cracked Black Pepper is the form for instant seasoning - no pepper mill, no pestle and mortar:

• Pepper crust on steaks: Press 2-3 tsp cracked pepper with salt onto the steak, sear over high heat
• Pepper marinades: 1 tsp per marinade for meat, fish and tofu - the coarse pieces add texture
• Pepper pancakes: ½ tsp in pancake batter for savoury pancakes with smoked salmon
• Visible seasoning: On cheese, salads, grilled vegetables - the black specks look visually appealing
• In sauerkraut/pickles: 1 tsp per jar - medium-coarse cracked pepper releases its aroma slowly into the brine

Dosage: ½-1 tsp cracked pepper per portion. Cracked pepper is more intense than whole peppercorns (more surface area) - better to start sparingly.

Tip from the kitchen: Do NOT heat cracked pepper for long - the essential oils cannot tolerate cooking above 80 °C. Ideally add after cooking or shortly before serving.

• Single-origin highlands of Sri Lanka - from Matale, Kandy and Kegalle at 600-1,200 m
• Ready to use - no grinding, no pestle and mortar, no fiddling with a pepper mill
• Medium-coarse cracked - perfect for pepper crusts, marinades and visible seasoning
• Freshly cracked and packed on site in Sri Lanka - maximum aroma retention
• Straight from our smallholder families - no anonymous wholesale

Ingredients: Black pepper (Piper nigrum), cracked (100%).

Origin: highland growing areas of Sri Lanka (Matale/Kandy/Kegalle).

Allergens: none.

Pepper and honey steak with coarse cracked Sri Lanka pepper

Serves 2, preparation time: 12 minutes

Ingredients

• 2 beef fillet steaks (200 g each)
• 2 tsp Cracked Black Pepper from Sri Lanka
• 1 tsp salt
• 1 tbsp honey
• 2 tbsp butter
• 1 tbsp olive oil

Method

1. Mix the cracked pepper with the salt and press it firmly onto the steaks
2. Heat a frying pan until very hot and add the oil
3. Sear the steaks for 2-3 minutes per side
4. Add the butter and honey to the pan and let them melt briefly
5. Drizzle the steaks with the pepper and honey butter, leave to rest and serve

Note: Sri Lanka pepper from highland cultivation goes particularly well with honey - the sweetness perfectly balances the warm heat.

Responsible food business operator:
MrCOLOMBO
Owner: Janathan Rajakumar
Rheinstr. 32
64283 Darmstadt