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By request! There's a slow burn in these peppercorns that evolves into a more intense heat. Several tasters noted strong citrusy aromas; others smelled woodsy, pine notes. This didn't taste like the most intense peppercorn, and it definitely bore more aroma than flavor. One taster suggested it for crusting a steak: the bright, light aromas and mild-but-spicy flavor would make a good complement to a fatty ribeye.
28 grams (1 oz) in a resealable tin.