This wild pepper is gathered in the tropical forests of Northeastern India, and resembles tiny blackberries. Known as pipli among a host of other names, its complex flavour is as unique as its appearance. Smoky and earthy at first, with flavour reminiscent of Chinese pu’er tea, it then spreads across the palate with notes of citrus peel and menthol combined with a gentle numbing piquancy similar to (but nowhere near as strong) Szechuan or the Nepalese timur pepper. It matches well with fish and root vegetables such as carrots and parsnips, and is very good used to stud a roasted ham or gammon instead of cloves. Similarly it would work well with pineapple, mango and similar tropical fruits. A delightful addition to our range of peppercorns.