Smoked Black Peppercorns bring something a little different to your seasoning game. Black pepper is definitely the king of spices, in use all over the world! By smoking the peppercorns slowly over beech wood, they take on an extra, mouth watering flavour and aroma. This is one of those spices that comes in and out of availability. We’ll always try to keep it in stock, but sometimes there is a break in supply.
Smoked Black Peppercorns are great for swapping out with regular black peppercorns when seasoning anything. They are perfect for a steak and other meats, especially from a barbeque. Use to add flavour to soups, stews and curries (although you may lose the smokiness in a strong flavour dish). We love grinding it over fresh pasta and then sprinkling with parmesan!
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. We also have regular Black Peppercorns, Tellicherry Black Peppercorns, Mignonette Black Pepper and Ground Black Pepper!
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
Nutritional Information/ 100g
- Energy/kcal – 251
- Energy/kJ – 1050
- Protein (g) – 10.39
- Fat (g) – 3.26
- of which Saturates (g) – 1.392
- Carbohydrate (g) – 63.95
- of which sugars (g) – 0.64
- Fibre (g) – 25.03
- Sodium (mg) – 20
- Salt (g) – 0.05
ADDITIONAL INFORMATION
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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