Black Pepper Fries at the Roadhouse

2017 Tellicherry black pepper is in!

By Ari Weinzweig

I love black pepper. And this one—the recently arrived 2017 harvest of Tellicherry Black Peppercorns from Kerala, India—is something seriously special. If you like black pepper even half as much as I do, you will want to try it out. While good Tellicherry is always good, this year’s is, to my taste, particularly terrific. By putting this stuff in your home grinder, you can raise the quality of every single meal you serve! I’m chewing on a couple peppercorns right now as I write.

It also makes a positive difference for the people who produce it. By switching over our pepper purchase, not only are we raising the quality of what we’re buying and improving the flavor of nearly all our food, we have now created a direct connection with the folks in India whose diligent work has made all this possible!

This blend’s aroma reminds me of burnished old wood, of eucalyptus, of walking through the woods in Northern California. The flavor is big, too. Great authentic Tellicherry like this is wine-like in that its flavor grows slowly in your mouth; it has legs, you could say. Like a big, bold spicy Zinfandel. It livens the tongue and continues to resonate without ever taking over. The heat is rich, well rounded, worldly, wonderful.

Add this special blend to the fresh out-of-the-fryer potatoes, and you have something truly special. You’ll actually smell them as soon as we put them down on the table. The aroma is amazing. And then, if you’re like me, you’ll happily set about eating them! A great way to take an everyday food to a new, spicy level!

Sign up here to receive weekly E-news, featuring more Roadhouse stories and special dinner information.