Sarapiquí Black Pepper

Origin: Costa Rica

Ingredients: Piper nigrum

Description:

Harvested on the edge of tropical forest, Sarapiquí pepper is one of the few peppers cultivated in Central America. It comes from the province of Heredia, Costa Rica, a region renowned for its remarkable biodiversity and ideal agricultural conditions. Thanks to a humid climate and fertile soils, the pepper berries develop unique aromatic characteristics.

The harvest takes place between February and April. The clusters are carefully selected according to their degree of ripeness, then the berries are separated by hand, washed and placed to ferment in clear water for about ten days. This step allows the berry’s outer layer to detach naturally. Once separated from their pericarp, the seeds are washed again and then sun-dried for several days.

This pepper is reputed for its high piperine content — about 7%, versus 4% for black peppers from other regions of the world — giving it rare aromatic intensity and complexity.

It develops earthy, undergrowth and mushroom notes, notably porcini and morels. It has a beautiful length on the palate and a hot, powerful pungency.

Usage tips:

We recommend grinding it or coarsely crushing it at the last moment.

It pairs wonderfully with mushrooms, white or red meats, sauces based on butter, cheese or cream, notably for a morel sauce.

Perfect in a pepper sauce or in cacio e pepe pasta.

It suits roasted, pan-fried, grilled or steamed vegetables, white fish, scallops or clams.

It will elevate a daube (Provençal beef stew), a potato gratin, a ratatouille or a sweet potato purée.

For dessert its earthy notes will bring originality with coconut, roasted bananas or dark chocolate. It also pairs well with amber rum.