The flavour is bold yet nuanced – at once peppery, slightly sweet and faintly floral, with hints of cardamom and nutmeg. It offers a fuller, rounder heat than traditional black pepper, slowly building and lingering with subtle warmth.
Crush it freshly over grilled meats or vegetables, infuse it into oils and syrups, or use it to bring an unexpected depth to curries, stews, and even desserts. Its ancient charm and multifaceted flavour make it as much a conversation piece as a culinary staple.
A spice of true distinction – historic, heady, and a joy to rediscover.
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