Pepper, Black

Botanical Name: Piper nigrum

Flavor: Sharp, Pungent, Woody, Warm, Spicy, with notes of Pine and Citrus

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Vegetables, Fruit, Rice, Cheese, Baked Goods - Literally Almost Anything

Description: The second most common spice (only surpassed by salt) in the world today, Black Pepper is known by many names including ‘Fulful’, ‘Wu Jiu’, ‘Hu Jiao’, ‘Biber’, ‘Felfel’, ‘Poivre’, ‘Pfeffer’, ‘Peperi’, Merica’, ‘Piobar’, ‘Pepe’, ‘Koshō’, ‘Perets’, ‘Pimienta’, and ‘Kali Mirch’, Black Pepper is one of the world’s most ancient spices and its popularity can be seen by its use in the vast majority of savory dishes from almost all of the world’s cuisines. Black Peppercorns are the dried berries (called ‘drupes’) of the pepper vine that is native to the tropical Malabar coast of India where it has been cultivated and exported for more than 4,000 years. For Black Pepper, the drupes are harvested green and then dried for several days in the sun where they shrivel, ferment, and turn nearly black in color before being sold whole, ground, or cracked.

Suggested Uses:

• Seriously versatile, Black Pepper is used in almost every savory dish there is
• Commonly used to season red meats, poultry, fish, and seafood of all kinds
• It is used to flavor soups, stews, stocks, sauces, braises, stir fries, and even dry rubs and seasoning blends
• It is used to enhance the flavor of vegetables, rice, pasta and grain dishes, savory baked goods, and even fruits
• It can be used to add a kick to cocktails, or to infuse oils and vinegars for marinades, dressings, dips, and much more
• The truth is, with so many uses and people's familiarity with Black Pepper, there is no need to suggest uses so, use it anywhere and everywhere and use your imagination!