How pepper went from 'black gold' to everyday seasoning.
“It's a kitchen staple that's taken for granted, so people don't always stop to consider how their pepper has been sourced, what sort of labor practices go into growing and harvesting it, or how good the quality is.” This attention is likely why Diaspora Co.’s Aranya Pepper—also sourced in Wayanad—which was just recently restocked, is so popular.
Though today, for many, pepper may be just an afterthought, it’s clear from Diaspora Co. and other single-origin spice companies that it’s returning to the front of mind—when grown and harvested thoughtfully. “All black pepper, regardless of where it's grown, is from the same species of plant, so when you taste differences between them, what you're actually tasting is the terroir—the climate, the soil, and the expertise of the farmer who grew them,” said Ethan Frisch, co-founder of. “It's easy to tell when black pepper is grown by a really good farmer—you'll taste the intensity and complexity that's missing from commodity spices.
More and more, chefs also hope to avoid seeing pepper dismissed as just something to place on the table in a shaker next to salt. “There’s been a huge increase in the use of black pepper over the last two decades, and we are definitely seeing it used more steadily and liberally,” said
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