Feature:
Black peppercorns are the unground form of black pepper.
They are usually gray-black or dark brown round particles.
The particles are compact and have a wavy or wrinkled appearance.
Taste and smell:
The flavor is intense, spicy and subtly bitter.
The scent is strong, with rich woody and warm notes.
Origin:
Malaysia
Cooking dishes:
Often used for cooking and smoking a variety of meat and seafood dishes.
Commonly found in various curries and stews.
It is an indispensable condiment in many Western and Asian dishes.
In some dishes, black peppercorns are added whole, such as stews or soups, to add depth.
Can be used to make your own ground black pepper to maintain optimal freshness and flavor.
Applicable dishes:
Black pepper beef tenderloin, black pepper steak sauce, pepper cake, grilled shrimp, Hakka salted pork, pepper conch, American BBQ, hamburger steak, Teppanyaki, puff pastry soup
**Black peppercorns are an extremely common and versatile spice used in a variety of different cuisines and cultures. Whether ground coarsely or finely, it delivers intense flavor and a unique spiciness. Due to its wide range of applications, it is very popular across the globe.