One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant Piper nigrum.
Cracked: These large pieces of black pepper berries are especially good on salads and pasta, or pressed into meat that's been rubbed with oil.
Coarse: This large grind retains more volatile aroma and flavor than finer grinds. A dash at a time adds zing to salads, meats, poultry, fish, and vegetables.
Medium, Fine and Extra-Fine Grinds: These familiar shaker varieties are often used as table condiments. The finer the particle size, the more immediate the flavor release.
Whole Peppercorns: For the freshest aroma and taste, grind whole peppercorns as needed--or offer a peppermill at the table. Freshly ground pepper's especially good in salsa, salads,on pasta, and in soup. Whole peppercorns are also used in pickling, marinades, meats, and soups. (Tie in a cheesecloth bag or small strainer for easy removal.)
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