Pepper - Black - Whole


Peppercorns - black: Piper nigrum: dried ripe berry of the pepper plant, harvested 6 months after it has flowered. Strong in flavour, aroma and heat. Use whole in soups and stews or place in a mill.
Here are some more ideas of how to use black pepper in your cooking:
  • Add to salad dressings with salt, olive oil and cider vinegar.
  • Add to omelettes, egg mayonnaise and other cheese and egg dishes.
  • Black pepper can be added to strawberries or pineapple.
  • It can be added to soups, stocks, sauces, marinades and stews.
  • Use to flavour homemade hamburgers, rissoles and sausages.
  • Use to rub onto meats, poultry and fish before roasting or cooking.
  • Use to make pepper sauce.
  • Add to biscuit mixtures for spicy sweet biscuits.
  • Season seafood with black pepper.
  • Add to mashed potato.
  • Use to flavour dips, salsas and cold sauces.

Peppercorn Infused Oil


6 Tbsp black peppercorns, 2 C sunflower or safflower oil (other oils tend to be to strong in flavour) 2 Tbsp dried chilli flakes, 2 1/2 Tbsp grated fresh ginger, 2 Tbsp spring onions - sliced.

Place peppercorns in a dry hot fry pan. Toast for about 2-3 min but be careful not to burn the peppercorns. Add the remaining ingredients. Bring the mixture to a boil, then simmer for approx 15 min. Remove from heat and allow to cool over night.

In the morning, strain the contents through a very fine sieve. Store in a glass air tight container.

Add to Cart:

  • Model: 80
  • Shipping Weight: 80g
  • Manufactured by: India

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