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Jacqueline Oliver - United States
Whole peppercorns for seasoning, cooking and grilling
Jacqueline Oliver - United States
Botanically known as Piper Nigrum, black pepper is the world's most traded and consumed spice, and with good reason. It tastes great and adds a mild but spicy kick to many dishes. Its versatility is quite unmatched and it's hard to find a savory dish that doesn't at least call for black pepper to taste. Black pepper is used in cooking worldwide for so many recipes you could easily write a book on its many uses across the globe. Take the classic French Steak au Poivre—this dish certainly wouldn't be the same without black pepper.
Here at Slofoodgroup, we find whole black pepper to be an especially phenomenal addition to red meats, stews, wild game (such as venison), salads, and roasted potatoes. We avoid using black peppercorns with fish and other seafood, using white pepper, instead. That's not to say you should pull black pepper from your favorite recipe if it suits your fancy–the glorious thing about culinary arts is every chef can take the liberty to add or eliminate ingredients as they see fit. A little salt and pepper go a long way in really bringing out the flavor in food that it would be a culinary shame to cook without. One might even say, food would be bland and boring without salt or pepper.
Compromising less than two percent of the world's supply of black pepper, Sri Lankan black pepper is known for higher piperine content. Piperine is the compound that is responsible for the recognizable flavor and aroma of black pepper and it is the high level of piperine in Sri Lankan peppercorns which makes them superior in quality regarding flavor and aroma.
Black peppercorns, like most other peppercorns, reign from the Piper Nigrum plant. Black, green, red, and white pepper are all the same berries from the same plant. The difference is found in when they are harvested and how they are preserved. To produce black peppercorns, the berries are picked before they have ripened. They are then briefly cooked and dried until the outer skin turns black. It's this process that produces that sharp, spicy flavor we all know and love so well.
Interested in learning more about black pepper? Check out this short article about where does black pepper come from
*Our black peppercorns are non-GMO and certified kosher by EarthKosher.
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Call me biased, but these are (possibly) the best peppercorns that I have ever gotten. Strong, but not overpowering flavor and a bite that is quite noticeable, yet pleasantly so. I make hamburger patties with heavy pepper. I used to believe that you could never get too much black pepper on the patties. But with this stuff... I could be mistaken. I can see the potential for getting a bit too heavy with the pepper. Again, as with any spice from here (that you have normally bought at the grocery store) cut back on how much you use at first. So far, I refer to all of the spices, that I've gotten from Slofoodgroup, as strong. Actually, they're not strong; it's that the store bought spices are weak. I highly recommend these peppercorns to everyone, especially those who like the flavor of black pepper.