Mpc: H367 | GTIN:

Cracked Peppercorns, 10 Mesh

Our Cracked Black Peppercorns are an essential seasoning, highly aromatic with a crisp, robust flavor that complements just about any dish.

  • Coarsely textured (US #10 mesh)

  • Brown, black and tan particles

  • Ideal for crusting meat

  • D'allesandro
    Price: $48.13
    $3.01 / Ounce

    This product will be returning soon!

    Suggested uses

  • Excellent for crusting 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

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Black peppercorns.

    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.

    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.

    Classic recipe

    Steak au Poivre

    A classic way to showcase a quality cut of beef, this recipe for steak au poivre features an iconic black peppercorn sauce with a special twist: flamed cognac. Showy but not overly taxing to make, it's just the ticket for a tête-à-tête or an intimate gathering with friends.