Whole Black Peppercorns

General information

Whole black peppercorn comes from the natural and dried fruit of the native Indian plant Piper nigrum.

Black pepper is one of the most widely used spices globally and is often referred to as the “king of spices”. It’s a condiment that has been salt’s partner on dinner tables for hundreds of years.

Black Peppercorn adds heat and flavour to so many dishes such as meats, plates of seafood, vegetables, and soups.

The best way to use Whole black peppercorn

Whole Black peppercorns can be used in stews, soups, and pickles. For a more robust and complex flavour in your dishes, it’s best to season dishes towards the end of cooking or at the table. Whole black peppercorn has a strong flavour, so don’t use too much in your recipes. 

The taste of black peppercorn is enhanced when mixed with an acidic ingredient like tomato or lemon.

Storage

Store black pepper in an airtight glass container, and always in a cool, dry, and dark place, in the same way as other spices. Uncracked Black Peppercorns can be stored for up to two years. Ready-ground and cracked pepper will go stale and loses its fruity and Picante aroma and flavour quickly, so cracked, or ground black pepper should be made in small amounts and used quickly.