By skyforbes 
Compromising less than two percent of the world’s supply of black pepper, Sri Lankan black pepper is known for higher piperine content. Piperine is the compound that is responsible for the recognizable flavor and aroma of black pepper and it is the high level of piperine in Sri Lankan peppercorns which makes them superior in quality regarding flavor and aroma.
Black peppercorns, like most other peppercorns, reign from the Piper Nigrum plant. Black, green, red, and white pepper are all the same berries from the same plant. The difference is found in when they are harvested and how they are preserved. To produce black peppercorns, the berries are picked before they have ripened. They are then briefly cooked and dried until the outer skin turns black. It’s this process that produces that sharp, spicy flavor we all know and love so well.
Interested in learning more about black pepper? Check out this short article about where does black pepper come from
*Our black peppercorns are non-GMO and certified kosher by EarthKosher.