An impressive selection of the four most robust peppercorns. Muntok White, Rare Pink, Tellicherry Black and Mysore Green are a wonderful balance of pepper flavor. A great change of pace to any pepper lover's tabletop.

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Mixing Black Tellicherry and White Muntok Peppercorns is a traditional practice and popular blend in Northen Europe. This mix is great on potatoes or pasta dishes, also goes well with pork roast and chicken stews.

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Mixing black and white peppercorns is a traditional practice French-Canadians call mignonette pepper. Here, we mix an aromatic blend of Tellicherry black, Muntok White and Morrocan Coriander for a full rich pepper flavor. Great for roasting meats...

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A combination of the more flavorful Tellicherry Black Peppercorns and the milder, less pungent flavor of the Mysore Green Peppercorn. The black and green peppercorns are picked and aged at different times allowing each to develop its own distinctive flavor.

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The flavor especially created for Spanish lovers everywhere. This sweet aromatic blend of Muntok White and Rare Pink Peppercorns brings together the powerful and widely sought after pepper flavor of white and the rich sweet flavor of pink peppercorns. Let it become your new Valentines Day tradition.

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Of all the spices in history, Tellicherry Black out performs all other peppers in flavor and strength! This peppercorn is larger with a more developed flavor and consequently is more expensive than the regular malabar variety. It's exotic richness make it a perfect seasoning for most any food.

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Muntok White are considered the most sophisticated of the family of peppercorns. These peppercorns start off as Black Peppercorns and are soaked in water until the black shell falls off. They are then rinsed for a period of time under an even stream of spring water until polished white.

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Green peppercorns are produced from soft, unripe peppercorn berries and have a fruity flavor that is described as piquant and fresh, combined with an aroma that is bright and lively. Green peppercorns are common in Thai cuisine and complement both duck and game.

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These rare and expensive berries add a rich sweet flavor and beautiful color wherever it is used. Interestingly, these berries are not even peppercorns but the berry of a South American relative of poison ivy and are called so because of its size and flavor.

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Like pink peppercorns, these rare and expensive berries aren't true peppercorns, but rather dried flower buds that carry a slightly less piercing flavor than lemon or anise but leaves an exciting numbing on your tongue. Best as a mixture or infusion for asian dishes. Toast Szechwan peppercorns briefly in a hot pan before using.

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