Champion’s Course Grind Black Pepper is our best-selling ground pepper, with ingredients carefully sourced from Southeast Asia. Depending on the local season and harvest opportunities, we import premium black peppercorns from Vietnam, Indonesia, or India. We prefer that the peppers be picked at an early stage of the ripening process, which makes them sharper and gives them a higher heat level than average black peppers. Champion’s Coarse Grind Black Pepper comes at 20 mesh and it is dustless. It is only a bit larger than most shakers of table pepper, but it packs a lot more flavor. If you are looking for a pepper with smaller particles, check out Champion’s Medium Grind Black Pepper.
Piper nigrum, the flowering vine that blossoms into an exquisite pepper plant, is originally from the region of Malabar in Southern India. The local climate proves to be ideal for the cultivation of the spice, as the Western Ghats mountain range locks in humidity coming from monsoon rains. The highly fragrant Piper nigrum exhales a fruity and powerful aroma, making it one of the world’s most exported spices. Since ancient times, peppercorns have been one of the most valued products in the spice trade—oftentimes, they were known as “black gold” and used as a form of currency.
Although we get to cook with far pricier and less common spices nowadays, pepper remains the crown jewel of the spice trade in sales volume and profitability. The pepper plant is now cultivated in many other tropical regions besides India, with Indonesia, Malaysia, Ecuador, Vietnam, and Brazil as the key competitive growers. However, it is the country of Vietnam that takes up the largest parcel of the market, being responsible for over 50% of the world’s total pepper production.
Black peppercorns are harvested while they are still unripe. The process turns unripe berries into quickly cooked and dried peppercorns. As the peppercorn dehydrates, it becomes wrinkled and shriveled, finally turning brown or black.
Any experienced cook will encounter different varieties of peppercorn, with black, green, and white peppercorns being the most popular. While black pepper follows a process of early harvest, rapid cooling, and drying, green peppercorns are simply unripe and dried, but not cooked. White pepper means that the fruits of the pepper plant were harvest almost at the end of the ripening phase.
Champion’s black pepper originates from Vietnam, Indonesia, and India, depending on the season. Currently, we source our peppers from Indonesia and the supply is known as Lampong
Perfect for breakfast eggs and most dishes containing fish, pork, and chicken. Experiment in fruits, salads, and soups.
When seasoning, you can combine black pepper with a variety of other spices: ginger, garlic, parsley, coriander, turmeric, thyme, rosemary, basil, cardamom, cinnamon, cloves, cumin, and nutmeg.
Our black pepper has a sharp and clean flavor, slightly hot with a strong aftertaste. The peppercorns are fragrant with fruity and citric undertones.