Perfect for garnishing salads or as a simple meat rub, this coarse ground black pepper falls right between table grind and cracked black pepper in terms of size and potency. Its larger grind not only enhances texture but allows for the potency of the peppercorn pack a punch with medium heat and fragrant flavor.
In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened four restaurants, one bar, and now, Spicewalla. With four James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.