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Page Contents:
-Guide to Peppercorns
-Peppercorns
Related Pages:
-Pepper & Salt Mills
-Peugeot Pepper & Salt Mills
-Pepper & Salt Shakers
-Salt & Utensils
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Peppercorns
Guide to Peppercorns
Peppercorns are essentially berries of the Pepper Plant (Piper nigrum), a
climbing vine.
Black - Berries that are picked just
before they mature. When dried, they form a wrinkly skin. Black peppercorns
have the strongest flavor.
Malabar are regarded as having the finest flavor of the four mass-produced
peppercorns; the others being Lampong, Brazilian and Sarawak. Tellicherry is
a higher quality grade of Malabar. Tellicherry are larger, more mature, with
a fuller flavor.
White - Allowed to ripen longer on the
vine, then soaked with water, the black shell of the peppercorn becomes
loose and is removed to produce a pepper that is less noticeable in light
colored foods, but that also gives it a rich, lightly-fermented flavor very
prized by European cooks. Commonly called for in white sauces.
Green - Berries that are picked when
very immature, resulting in a very light flavor. Packed either dry or with
liquid, the dry having the better flavor. They can be ground in a pepper
mill or even crushed between two spoons. Their fresh flavor combines
especially well with fish, poultry, eggs, salads and steamed vegetables.
Pink or Rose
- Not peppercorns, but berries of the Baies rose, which are similar in size
and in flavor, from Madagascar. Introduced to America by the French nouvelle
cuisine in the 70's for most everything; from chicken to salad to seafood.
These berries add a touch of color and a rich, sweet flavor to most dishes.
Royale - Superb Black and White from the
Far East, Green from Brazil and Rose from France, blended to represent the
aristocracy of taste. A zesty mix for marinades, sauces and for their
exquisite touch of color and taste on vegetables. |
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Tellicherry Black Peppercorns, 2 Oz
$3.99
#12572
|
2 oz,
Superior bouquet, rich flavor and handsome bold berries,
Recommended for entrees of beef,
From the northwest coast of India,
Kosher |
Tellicherry Black Peppercorns, 1 Lb
$13.99
#23845
|
1 Lb bag
Superior bouquet, rich flavor and handsome bold berries,
Recommended for entrees of beef,
From the northwest coast of India |
Malabar Black Peppercorns
$3.99
#12573
|
2 oz,
Excellent flavor, aroma and pungency,
Recommended for entrees of pork,
From the southwestern Malabar coast of India,
Kosher |
Sarawak Black Peppercorns
$3.99
#12371
|
2 oz,
A fine, delicate peppercorn, light, mild flavor,
Recommended for entrees of veal or poultry,
From Borneo, Malaysia,
Kosher |
 |
Muntok White Peppercorns
$4.99
#12373
|
2 oz,
The delicate insides of shelled black peppercorns,
Light flavor with a characteristic aroma,
Recommended with entrees of poultry and seafood, or light sauces,
From Bangka, Indonesia,
Kosher |
Brazilian Green Peppercorns
$5.99
#12375
|
0.3 oz,
Unripe black peppercorns,
Light and spicy with fruity sharpness,
Recommended for entrees of veal and specialty meats, usually added
whole,
From the fertile Amazon rainforest,
Kosher
If you intend to grind Pepper Rose` in a pepper mill, always use with
black or white peppercorns. |
Pepper Rose'
$5.99
#12803
|
0.6 oz,
Mild, sweet and tangy flavor,
Recommended for entrees of veal or delicate specialty meats or seafood,
Crush with a fork or add to peppercorns to grind in mill,
From the island of Madagascar,
Kosher
If you intend to grind Pepper Rose` in a pepper mill, always use with
black or white peppercorns. |
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Pot Peppourri Peppercorns
#6538
Currently unavailable |
2 oz,
Combination of black and white peppercorns with red and green jalapeno
chilis and garlic,
From Indonesia, India and Mexico,
Kosher |
Pepper Royale Peppercorns
$4.99
#12374
|
Black, white, pink and green peppercorns for a confetti of color and
flavor,
Recommended for everything,
From India, Brazil and Madagascar,
Kosher |
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