Spice of the Month: Black Peppercorn
BLACK PEPPERCORN – Ever heard of black peppers? If not, I’m sure you’ve heard of (and probably used) black peppercorn. Native to India and Vietnam, black peppers are usually dried into small, 5mm in diameter balls known as peppercorns. Used as a culinary spice, black peppercorn can be used with meats, desserts, sauces and soups and are commonly found in many European cuisines. Black peppercorns can also be ground into black pepper, which is characterized by a stronger flavor, aroma, and heat.
Taste: Pungent, hot
Tip: Pepper suggests “false heat” and also stimulates the appetite; Add at the end of cooking process
Price: $2.49/container
Shelf Life: Can be stored indefinitely without losing quality, taste or aroma
Storage: Black peppercorn should be kept in tightly sealed container in a cool, dark, dry place
Amount: Varies depending on taste
AVOID: None
Pairings: Cucumbers, Eggs, Fish, Pickles, Potatoes, Tomatoes, Beef, Salt, Steaks
CUISINES: Scandinavian, Turkish, Russian, German, American, Indian
Try using black peppercorn in one of Cooking Light’s recipes: