Black Peppercorn

Along with salt, pepper is one of the oldest and best-known spices. Left on the vine until about half ripe and just before they turn red, the peppercorns are then picked and allowed to dry. It is at this stage that they turn black in color and develop a deep robust flavor with hints of fruit and spiciness. Grind fresh on top of grilled meats, vegetables, salsas, etc.



Spice Fun Fact: Whole peppercorns taste best when they are ground just before use and added near the end of cooking (to help maintain the flavor).

Kosher

Origins

India, USA

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  • Recipes
    • Braised Lamb Shanks with Roasted Vegetables

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