what do they taste like?

Intensely spicy with a warming heat and a well-rounded flavour that carries notes of zingy citrus.

tips, tricks & hacks

• Treat yourself at breakfast by adding to scrambled eggs, along with a spoonful of crème fraîche.
• Add to homemade pickles and chutneys. 
• Make a creamy peppercorn sauce to serve with steak.
• AKA ‘pepper and cheese’, Italian cacio e pepe is all about two ingredients. So make one of them the best in can be by using Wayanad Peppercorns.
• Add to a pan of red wine, along with a star anise and a cinnamon stick, for poaching pears. 
• Season a bechamel sauce to use in lasagne, moussaka or Spanish croquetas. 
• Grind over fresh fruit – try it over strawberries with a few basil leaves, or fresh mango with lime juice. It’s also a good way to perk up an underwhelming melon. 
• Try it lightly ground over a rich chocolate tart or use in puddings that share some of the pepper’s citrus tones, such as a lemon meringue or a key lime pie.

easy recipe idea

Sri Lankan curry powder

Fragrant peppercorns bring much of the character to this classic curry powder. 

1. Add the following to a dry pan on a medium-low heat: 3 tbsp coriander seeds; 1½ tbsp cumin seeds; 1¼ tbsp Wayanad Peppercorns; 1 tbsp basmati rice; ¾ tbsp fennel seeds; 6 dried Kashmiri red chillies; 1 x 5cm cinnamon stick; ½ tsp fenugreek seeds; ½ tsp cloves; and the seeds from 15 cardamom pods. Cook, jiggling the pan constantly, until the coriander seeds deepen in colour and everything smells aromatic and toasty (though not at all burnt). Transfer to a plate (don’t leave the spices in the hot pan, or else they’ll burn) and allow to cool. 
   
   
2. Whizz up in a spice grinder to a fine powder. Mix with 1½ tbsp ground turmeric, then transfer to a tub. Try to use within 1 month so the powder doesn’t lose its flavour.