Black Pepper, Whole

Origin: India

Black pepper the unripe fruit that is harvested from a flowering vine known as Piper nigrum. Once the berries are picked, they are fermented and dried. Black Pepper is the spiciest from unripened berries and contains a sharp, pungent flavor that adds a spicy tang to any dish.

Whole black pepper is the result of the unripened berries that have been through the drying process. Typically, whole peppercorns are placed in a spice mill and ground over foods for flavoring, but they can also be used in whole form. Because whole peppercorns are ground when needed, they contain a fresher, sharper heat than already ground versions.

Whole Black Pepper Uses:

• Sausage making
• Rub for thick cut meats
• Pickling spice
• Everyday table use (spice mill)
• Brine, sauce, dressing & gravy
• Chai or spicy tea
• Pasta, rice & whole grain dishes
• Casseroles & baked meals
• Eggs, omelets & egg dishes
• Season beef, lamb, pork, poultry, wild game, fish & seafood
• Pairs well with all vegetables & potatoes

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