Black Peppercorns
 
Black Peppercorns are an essential seasoning, highly aromatic with a sharp, pungent flavor that complements a wide variety of foods. They can be used whole or cracked or ground to the desired size.
Dark brown to black with a wrinkled exterior
Round, approximately 3/16 inch in diameter
 
Basic Prep
Ready to use. Add to taste. Best when ground fresh just before use.
 
Suggested Uses
Coat steaks with crushed peppercorns before cooking to create the classic dish, steak au poivre
A natural complement to the deep, berry-like flavor of venison, use it to flavor venison steaks or venison stews
Keep a pepper mill handy to grind Black Peppercorns fresh every time
Olive oil, lemon juice, salt and cracked pepper make a zesty salad dressing
Add whole, cracked or ground in recipes calling for pepper
Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time
 
Description
Black Peppercorns come from the common pepper plant (Piper nigrum), the plant produces tiny berries or drupes, which can be harvested and processed at various stages of their maturity to achieve different flavors and colors.
Black Peppercorns are harvested at full maturity, but before they ripen. When picked, they are somewhere between green and yellow.
They are next briefly boiled and then allowed to dry and ferment until they become wrinkled, black, and very aromatic, with a moderately hot, pungent flavor. Peppercorns have far-reaching cultural and historical significance. 
Black Peppercorns have traditionally been used as a remedy for digestive complaints of all kinds: there is some evidence that the chemical that gives peppercorns their hot may assist in chemical functions within the body.
 
Storage & handling
Store in cool, dry place.
 
Ingredients
Black peppercorns.