Peppercorn Plant

Pink peppercorns are the berries of the Peruvian pepper tree that grows throughout South and North America and not actually peppercorns. A silver haired, handsome gentleman who has experienced the world; colorful, spicy, and ready for anything.

Green pepper makes for an excellent addition to poultry, fish, vegetable, and milder game meats. There are small squeaks of hoppiness that one might normally associate with beer. The aroma is somewhat piney, even with hints of resin and camphor.

Speaking of jarring, long pepper is a unique way to perk up homemade pickles and preserves. The hipster pepper if there ever was one. For more immediate meals, add whole to stews and curries and fish out before serving; they'll imbue the dish with a forest-like...

A perfect mix of black peppercorns and white peppercorns. The white peppercorns offer an intense heat with a bitter kick at the end. When placed in a peppermill your food will be given a complex kick that's hard to resist.

Legend has it that the king of Portugal banned the import of cubeb berries from Java to bolster the sale of black pepper to better encourage trade relations with India and the rest of Europe.

It sounds strange but the allspice berries provide a spicy, earthy flavor that mixes well with the other peppercorns. Green peppercorns are those same berries but are picked when young and immature.

Sichuan peppercorns do not produce a heat sensation like black or white pepper. Use ‘em once and you'll be hooked forever. Sichuan peppercorns are a main ingredient in Chinese Five-Spice , and are often used alongside ingredients such as chile peppers,...

So precious and expensive were they that in ancient Rome, you could have a rival killed for a mere handful of them. Teasings of citrus and wood also add to black pepper's allure. They also taste so flippin' good.

Sichuan peppercorns do not produce a heat sensation like black or white pepper. For years, this particular pericarp was banned from import into the United States because the peppercorns could carry citrus canker bacteria and infect citrus trees throughout...

It was used as a replacement spice when black pepper was unobtainable and cubeb berries were still a few centuries away from being a real competitor. If you're into home brewing then this is a godsend.

White pepper has less aroma and flavor, but a far sharper pungency and heat. It was considered black gold by many and was worth even more than the shiny metal. The wicked stepsister of black pepper.

Instead, it's fresh, perky, and piquant. In the regions where peppercorn vines can grow, fresh green berries are often added to dishes as a garnish or as an ingredient to curry pastes.

Black peppercorns can be used whole in stews, soups, stocks, and pickles. They also taste so flippin' good. Indeed, black peppercorns play a distinct part in human history that is more entrenched in the development of nations than we understand.

It sounds strange but the allspice berries provide a spicy, earthy flavor that mixes well with the other peppercorns. Green peppercorns are those same berries, but are picked when young and immature.

The berries have a chemical that can cause stomach irritation, but only when consumed in enormous quantities. The flavor is rather fruity, though like an academic text, read into it enough and you'll come to rather fascinating footnotes - pine, juniper...

Our ground pepper is cracked fresh and promises only the most prominent flavor. Teasings of citrus and wood also add to black pepper's allure. They also taste so flippin' good. When archaeologist uncovered Ramses II, they found black peppercorns stuffed...

For white pepper, the hull is removed during a cleaning process before it's dried out. Black pepper is formed when the fruits are picked when nearly ripe and are then roasted or dried out in the sun until the hulls turn dark black.

Today, pepper accounts for one-fifth of the world's spice trade. In Chinese cuisines, white pepper is often preferred for its sharpness. For white pepper, the hull is removed during a cleaning process before it's dried out.

The ban was lifted in 2005 with the condition that all peppercorns be roasted at 158F to kill the bacteria. It also works well in homemade cured meats and for giving pickles a curiously new zing.

Place in a clear peppermill and pop on the table for Christmas dinner. The pink peppercorns offer perky fruitiness and the green peppercorns are piney, fresh, with an intriguing vegetal flavor.

Use as a rimming salt for a margarita or other colorful cocktail. A little lime goes a long way, as is the same with salt. He might be staring back but who knows? He's young, cute, and with a bit of punk rocker thing going.

Bloody Mary Serves 1 2 ounces vodka 2 ounces vodka 3 ounces tomato juice (fresh if possible) 2/3 ounce lemon juice 2/3 ounce Horseradish sauce dash of hot sauce dash of Worcestershire pinch of celery salt, plus extra to rim the glass pinch of black pepper...

When it cools and re-crystallizes, the salt picks up various aromas and mineral flavors, though the most notable is an eggy, sulfury smell. A sulfury, mineral heavy, highly prized salt from Northern India.

Instead, it stays rocky and shatters in a satisfying way when bitten into. It's a perfect finishing salt for root vegetables, white fish, and pork. This salt was religiously used to purify homes, canoes, tools, and the occasional fish.

The aroma of the truffle is hypnotic: earthy, musky, rich, and very sweet with complex savory notes. Truffles, being rather difficult to farm, garner a high price since the best are usually foraged from the wild.

The result is an intense garlic salt that is heads above the plastic tubes you buy at the supermarket. Appreciation for garlic salt starts in your first apartment when you're going to college or working a first job.

We especially love to use this over freshly cut mango and papaya, or use it to rim a margarita glass. It'll season and spice your food at the same time. Why not give it a go with some chile verde salt?