This syrup was inspired by a trip to the spice island Zanzibar, and the incredible black peppers encountered in Cambodia and Borneo; it was the genesis of Blank Slate Kitchen, and if they had to pick one syrup (shhh, don’t tell the others), this is still their favorite. It combines the sharp bite of black pepper with the caramel richness of palm sugar for an intriguing and satisfying addition to your cocktails, desserts, and breakfasts.
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