To produce black pepper, the immature berries are picked, fermented, and dried. After wrinkling and turning brown/black the entire peppercorn is ground. It can be used in all foods except sweets. Whole or ground and any color, pepper is a critical ingredient in almost every cuisine. For the ultimate in fresh flavor, buy whole peppercorns and grind or crush them when needed. When convenience and speed are essential, pre-ground pepper (whether coarse ground or fine) will provide much of the flavor and zing you want in your cooking. Keep ground pepper tightly sealed to preserve freshness.
- Excellent for seasoning meat, poultry or seafood prior to grilling, roasting or sautéing
- Sprinkle on top of salads, pasta, cooked vegetables or sauces
- Great in vinaigrettes and creamy salad dressings
- Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time
Ingredients: Black Pepper
Pepper is the dried berry of a climbing vine that is native to India and Asia. Pepper is actually berries that are picked about nine months after flowering. Black Pepper, the spiciest, comes from berries that are picked unripe. This Fine Ground Black Pepper has very small granules and has a sharp, pungent aroma and flavor that is used as a universal table condiment to flavor all types of dishes. It is also commonly used in stocks, pickling, and sausages.
Fine ground black pepper is ground down to a sand-like graininess. Depending on the usage, fine ground black pepper will have a seemingly milder heat level.
Peppercorns have far-reaching cultural and historical significance. Europeans sought them as far back as ancient times, and as a result they often drove exploration and commerce. As early as the Roman Empire, they were bought, sold and taxed. The lure of pepper and other spices brought explorers from all over Europe to India during the Middle Ages and the Renaissance. Peppercorns were sometimes accepted in lieu of money in dowries, taxes and rents, such was their value!
India is currently the world’s largest producer of peppercorns, and it’s also the site of the first documented peppercorn use, in the 4th century B.C. Experts believe the plant originated in the Southern Indian state of Kerala.
Recipe: Biscuits with Sausage Pepper Gravy
Makes 8 servings
2 1/2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt, divided
1 Teaspoon Sugar
8 Tablespoons Cold Unsalted Butter, cut into small cubes
1 Cup Buttermilk
1 Pound Breakfast Sausage, Hot Or Mild
1/3 Cup Flour
3 1/2 Cups Whole Milk
3 Teaspoons of this product (Fine Grond Black Pepper)
- Preheat oven to 425°F.
- Whisk together flour, baking powder, 1/2 teaspoon salt and sugar in large bowl. Add butter and gently mix with hands or fork to break butter into granules. Pour in buttermilk and use hands to stir and fold to combine.
- Meanwhile, cook breakfast sausage in medium skillet over medium heat, using wooden spoon to break sausage into small pieces. When sausage is browned, add flour and stir to combine and absorb grease. Slowly pour in milk, and stir until gravy becomes thick. Stir in remaining salt and black pepper.
- Transfer dough to floured cutting board, and sprinkle more flour on top. Use rolling pin to roll dough out until 1-inch thick. Cut into rounds using biscuit cutter.
- Place dough rounds on baking sheet, transfer to oven, and bake for 15 to 20 minutes, or until biscuits rise and begin to brown.
- Open biscuits and lay on plate. Pour gravy on top and serve.