Butcher Cut Black Peppercorns
Our Butcher-Cut Black Peppercorns are an essential seasoning, highly aromatic with a crisp, robust flavor that complements just about any dish.
Ready to use. Add to taste.
Storage & handling
Store in a dry, cool place.
Black Peppercorns come from the common pepper plant (Piper nigrum), a flowering tropical plant that produces tiny berries. These berries 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.
Our Butcher-Cut Black Peppercorns are the ideal grind for coating cured and smoked meats like salami. Used when an intense black pepper flavor is needed, it is a delicious complement to other strong flavors like garlic and fennel.
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 rent.
India is currently the world's largest producer of peppercorns, and is 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.
Our coarse, Butcher-Cut Black Peppercorns lend crunch and heat to this no-fuss rub with mustard, garlic and parsley. It’s perfectly suited for coating a standing rib roast or whole beef tenderloin. Butcher-Cut Black Peppercorns make a great stand alone seasoning also when a more aggressive pepper seasoning is desired.