Black Peppercorns - 1Kg

Pepper mm makes any dish! Dried ground pepper has been used since antiquity for both its flavour and as a medicine. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in some parts of the world, often alongside table salt. Preparation and Storage Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns keep their flavour indefinitely but quickly loses its aroma and heat after it has been ground. Peppercorns are very hard but easily ground in a peppermill. Cracked pepper is the partially broken corns, crushed using a mortar and pestle or with a rolling pin. Dried green peppercorns can be reconstituted for mashing into a paste by soaking in water. Peppercorns should be stored in airtight containers, away from sunlight. Culinary Uses Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.