Peppercorn from Equador with a big spicy flavour
The Talarnanca Peppercorn is a fairly new arrival in the storecupboards of chefs, gourmets and spice enthusiasts.
From Equador, the Talarnanca del Caribe (to give it its full name) competes with the Indian Tellicherry peppercorn for the title of biggest, pepperiest peppercorn, and is fast becoming a favourite.
It is often found in blends, where it adds punch to more refined varieties such as the Malabar Black.
Classic peppery way of cooking steak
Read full recipe by Susan Branch, published at Diana's Kitchen