Pepper, Tellicherry

Botanical Name: Piper nigrum

Flavor: Warm, Fruity, Fresh, Bright, mildly Pungent

Origin: India

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

Description: Pepper is the second most common spice (only surpassed by salt) in the world, and while Black Pepper is the most commonly used, Green Pepper is gaining ground. Harvested from the same plant as Black Pepper, dried Green Peppercorns substitute the sun drying process for freeze drying which allows the un-ripe pepper berries (drupes) to keep their green coloring and their sweeter, mellower, fresher flavor. Before freeze drying was invented in the early 20^th century, Green Peppercorns were produced by first preserving them in brine and/or citric acid before being dried so they would keep their green color which, of course, increased their cost making them a relative rarity in the western world. While Black Peppercorns still hold their place as the most common variety, dried Green Peppercorns with their decrease in cost have steadily gained in popularity with many preferring their milder, brighter flavor and their natural green coloring

Suggested Uses:

• Use as a one to one substitute for Black Pepper anywhere it is used
• Just like Black Pepper, Green Pepper can be 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 Pepper, there is no need to suggest uses so, use it anywhere and everywhere and use your imagination!