Black pepper is regarded for its strong aromatic pungency and lingering heat. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity or process. Black peppercorns are the picked green (immature) berries that have been dried. The berries contain the inner "white" core that is white pepper (as can be seen when using cracked black pepper). Black pepper is more fragrant than white pepper as it contains the aroma laden oils of the outer berry. Freshly ground black pepper adds a fragrant heat to most foods and is one of the most popular and traded spices in the world.
Uses and Ideas! ©
- Add whole black peppercorns to flavour to pickles - a basic pickling mix - mustard seeds, allspice pimento, black peppercorns, cloves, coriander seeds and bay leaves. Use with a good quality vinegar.
- Add to marinades for poultry, seafood and all red meats.
- Keep the peppermill full and grind over grilled field mushrooms, braised celery, roast honey carrots and steamed asparagus.
- Add freshly ground pepper to spice up warmed fruits like strawberries, plums, mango and pineapple.