Description
Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. Black pepper is generally ground in India, Brazil, Vietnam and Indonesia. The round, wrinkle, brownish-black berries have a penetrating, aromatic aroma and pungent, hot, biting flavour.
Taste and Aroma Description: Black Pepper has a sharp, pungent aroma and flavour.
Storage Tips Store in cool, dark, dry places
Coarsely crack Whole Peppercorns with side of a wide chef’s knife and rub on to steaks and chops. Create a unique flavor depth in spice cakes, gingerbreads, and ginger cookies with a pinch of finely ground Black Pepper. Use Black Pepper to spark barbecue sauces, meat marinades, and vegetable stir-fries. Sprinkle over chowders, cream soups, and tomato and egg dishes. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Add Whole Black Peppercorns to soups and stews, and the liquid used to poach seafood, meat, and poultry. Simmer Whole Black Peppercorns in fresh fruit compotes for a delicate, warm spiciness.
