Black Peppercorns (Smoked)
Some people like so much smoke in their food you might think the house next door is burning down. If you’re one of those who want a steak whose smoke and spice rise up in plumes and choke the air with its vapor then these smoked black peppercorns are for you.
When archaeologist uncovered Ramses II, they found black peppercorns stuffed in his nostrils – this was part of the ritual mummification process. During the Age of Discovery, black pepper and the profit of the spice trade was one of the reasons Portugal, Spain, France, and other European nations sailed the world and expanded the map; to find new sources of spice. Nearly all pepper traded in the ancient world made its way through Malabar, on the Indian Peninsula, and is the main reason the region developed as a major port and trading post in the ancient world. Indeed, black peppercorns play a distinct part in human history that is more entrenched in the development of nations than we understand.
They also taste so flippin’ good.
Black pepper is used as a spice in nearly all the world’s cuisines as a pungent, spicy, heating agent for food due to the presence of capsaicin and piperine. Teasings of citrus and wood also add to the hickory smoked black pepper’s allure. Smoked black peppercorns can be used whole in stews, soups, stocks, and pickles.
|Ingredients||Smoked black peppercorns.|
|Recommended Applications||This Smoked Black Peppercorn is a great addition to grilled meat, in Bloody Mary’s, salsa, soups or on vegetables. It can also be used as a finishing pepper or added to seasoning blends or rubs. This versatile condiment brings a smooth smoky flavor to any dish, as it is naturally smoked over hickory wood.|
|Basic Preparation||Any spice is best to use promptly after it has just been ground. Another way to add the whole peppercorn flavoring is to place them in a cheese cloth bag and let simmer in a stew or soup, remove the bag before serving. Also notable, pepper looses its flavoring during extended cooing periods, so it is best to add towards the end of cooking.|
|Cuisine||American, Asian, European, Indian|
|Taste & Aroma||Hot, Pungent|
|Shelf Life||3 years|
|Handling / Storage||To be stored in a cool, dry area.|
|Country of Origin||United States|
|Allergen Information||None Specified|