About Black Pepper Corns Organic
Black pepper vines (piper nigrum) are native to Kerala in Southern India. As a tropical plant, black pepper is also grown in other tropical locations.
In ancient times black pepper corns were used for almost everything from mummification rituals to even currency!
Black peppercorns are fully mature and have the strongest flavor, which comes from piperine, a chemical compound, which is different than capsaicin, the compound responsible for spicy heat in the chili peppers.
Storage and shelf life
Store black peppercorns in a cool, dry, airtight container, away from the sunlight and heat.
Black Peppercorns, when stored properly, will retain flavor and potency for up to 1 year.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
This product contains no known allergens.
How to use
Black pepper has a fine, fruity, pungent fragrance with warm, woody, and lemony notes. The taste is hot and biting with a clean, penetrating aftertaste. It is neither sweet not savory, merely pungent. Although mostly used in savory foods, it can be used with fruits and is some sweet breads and cakes. It brings out the flavor of other spices and retain its own flavor well during cooking. It flavors rich stews, curries, is used to season simple buttered vegetables. It is key ingredient of the famous spice mixes Garam Masala, Baharat and Berber.
Black pepper rapidly loses its aroma when ground, so it’s best to buy whole berries and grind them in a mill. The flavor of fresh cracked pepper is more vibrant and powerful than pre-ground pepper.
Meat, fish and seafood, vegetables, basil, cardamom, cinnamon, cloves, coconut milk, coriander, cumin, garlic, ginger, lemon, lime, nutmeg, parsley, rosemary, thyme.