Description
Profile: Some want their meal so smoked you believe the house next door is on fire. Then try these smoked black peppercorns on your next steak.
Details:
As part of the traditional mummification, archaeologists discovered black peppercorns inserted in Ramses II's nostrils. One of the reasons Portugal, Spain, France, and other European nations explored the world and extended the map was to find fresh sources of spice. Pepper was the main reason Malabar, on the Indian Peninsula, flourished as a significant port and trading center in ancient times. Indeed, black peppercorns have played an important role in the development of nations throughout history.
They also taste amazing.
Due to the presence of capsaicin and piperine, black pepper is used as a spice in practically all of the world's cuisines. Citrus and wood notes enhance the hickory smoked black pepper's charm. Cooking with smoked black peppercorns is easy.
| Ingredients: | Smoked black peppercorns. |
| Shelf Life: | 2 Years. |
| Basic Prep: | It is ideal to use freshly ground spices. Place whole peppercorns in a cheese cloth bag and boil in a stew or soup. Remove the bag before eating. Also, pepper loses flavor with prolonged cooking, so add it towards the end. |
| Ways To Use: | You can use it on grilled meat, in Bloody Mary's, salsa, soup or on veggies. It can also be used to season spice blends or rubs. This multipurpose condiment is organically smoked over hickory wood for a pleasant smoky flavor. |
| Product Style: | Whole. |
| Cuisine: | American, Asian, European. |
| Country of Origin: | India. |
| Taste & Aroma: | Hot, Pungent. |
| Handling / Storage: | Store in a cool, dry place. |
| Allergen Information: | None Specified. |
| Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO. |
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