A spicy combination of dried black, pink, green and white peppercorns mixed in Australia. Peppercorns are the fruit of Piper Nigrum which are dried to produce this versatile spice. The natural colour variation reflects the different degrees of ripeness of the fruit. These mixed peppercorns have a fresh earthy aroma and a warm, spicy flavour.
How to Use:
Mixed peppercorns can be used whole or cracked in a grinder or with a mortar & pestle. Add cracked, ground or whole peppercorns to recipes for sauces, slow-cooked hot-pots, soups and stock. Or for something different use pepper in dessert recipes – great with fresh strawberries or fruit salad, chocolate brownies and cakes.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.
Images for illustrative purposes only.