Black Peppercorns

Black Peppercorns make one of the most versatile seasonings out there, especially with Sea Salt. There really is no limit to what you can flavour with a bit of black pepper, just use your imagination! Black Peppercorns are best ground fresh in a peppermill for maximum flavour and punch. You can also use the whole peppercorn in marinades, brines, stocks and vinegars. Remember to strain them out at the end if you use them whole so nobody bites into one. You’ll find Black Pepper in the majority of our spice blends, including Chilli con Carne, Rogan Josh Curry Powder, Shawarma Spice Blend, Chinese 5 Spice and 5 Pepper Mix, and can be paired with other spices like cumin and hot paprika to create unique flavours.

Black Peppercorns come from the Piper Nigrum plant and have been used as a spice for thousands of years. The fruit (or drupe) of the plant is still green and unripe when farmers harvest them. They cook briefly in hot water before drying in the sun or by machine, which can take several days. Once dry, this is the black peppercorn that goes to market. The heat from pepper comes from the compound piperine and is different from chilli pepper heat, which comes from capsaicin.