These dried, black unripened berries have a warm, pungent aroma and spicy flavour with a kick that we all love.

It’s best to add freshly ground pepper towards the end of cooking and not directly to hot oil as it can burn.

For the best flavour, keep in a pepper mill to be ground fresh over the meal or use a mortar and pestle to crack them for marinades.

How To Use

Starting with whole peppercorns ensures the best flavour, as the volatile oils aren’t released until they are ground. Also, it gives you the choice of whether you want them whole for pickling, cracked for stocks and stews, coarse to give a punchier burst such as in pasta and barbecuing or fine so that the flavour distributes evenly throughout the dish and gives a smoother, warm taste.

Keep some in a pepper mill but also have whole peppercorns in the pantry, ready to grind in a mortar and pestle to the coarseness that you need.

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.