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Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and well-rounded taste, which is just a bit fruity.

This is the size most chefs prefer when making steak, tuna or pork au poivre.

The sizes are determined by running the cracked or ground peppercorns through a variety of sieves or screens. Common mesh sizes such as 6, 10, 15, 20, 30 and 60 refer to holes per square inch.

Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India.
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