United StatesIt’s still too early for me to give a thorough review but I Can say that all my initial reactions are positive. For starters, I found the aroma very intriguing. Crunching on a couple of the peppercorns yielded a distinctive smokiness that is highly appealing to my flavor sensibilities. Next: seeing if it enhances one of my salads and how it affects a bowl of soup. I have a question: when did smoked peppercorns originate? Another question: I believe these are black (?) peppercorns, how does it work out with white peppercorns?
