Whole Black Peppercorn — 4 oz

Whole Sri Lankan black peppercorns with bold heat and a more layered aroma than flat, pre-ground pepper. Grind only what you need and the difference is immediate.

What It Is

Whole Black Peppercorn is the dried fruit of Piper nigrum, grown in Sri Lanka and kept whole to protect its aromatic oils until grinding.

Taste & Aroma

Bold and peppery with complex fruity, floral and lightly citrusy notes behind the heat.

How to Use

• Grind fresh over eggs, vegetables, pasta and finished dishes.
• Add whole peppercorns to stocks, broths, stews and marinades.
• Crack coarsely for steaks, roasted vegetables and rubs.
• Toast briefly in a dry pan to deepen the aroma before grinding.

Product Details

• Botanical name: Piper nigrum
• Origin: Sri Lanka
• Form: Whole peppercorns
• Net weight: 4 oz (113 g)
• Ingredients: Black pepper

Storage & Freshness

Whole peppercorns hold their aroma longer than ground pepper. Keep sealed in a cool, dry cupboard away from heat and light, and grind in small amounts as needed.