Profile: Love the word “mélange”? So elegant and fitting for this vivacious peppery combination.
White, green, and black pepper are all the same fruit from the same blooming plant. The only distinction is in the processing.
Black pepper is made by roasting or drying the fruits until the hulls turn dark black. The hull is removed from white pepper during cleaning and drying. Green peppercorns are the same berries, but plucked early.
Pink peppercorns are the berries of the Peruvian pepper tree, which grows in South and North America.
So, what's the fifth peppercorn in this mix?
Strange as it may sound, allspice berries add a pungent, earthy flavor to the other peppercorns. In general, the combination is fruity and musky with overtones of cherry. Put it in your peppermill and never use black pepper again.
|Shelf Life:||3 Years.|
|Basic Prep:||Pepper should be freshly ground before usage. Pour peppercorns in a cheese cloth bag and boil in a broth or stew. Removable spice bag Pepper loses flavor when cooked for a long time, so add last.|
|Ways To Use:||Five Peppercorn Mix is a flexible and aromatic blend of Peppercorn spices. In recipes calling for pepper, add them whole, crushed, or ground. You can use them to make sauces, marinades, vinaigrettes, and salad dressings.|
|Cuisine:||American, Asian, Cajun, European, Indian, Jamaican, Japanese, Mediterranean, Mexican, Middle Eastern, Thai|
|Country of Origin:||United States.|
|Taste & Aroma:||Hot.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|