Black & White Peppercorn Blend

Rich and piney, our Black and White Peppercorn Blend combines the best of two peppercorns in one sophisticated-tasting but surprisingly simple blend. Mixed at a 50/50 ratio, the Black and White Peppercorn Blend has an average volatile oil content of approximately 2% by weight. This delivers a complex pepper flavor profile, elevated by black pepper’s citrus top notes and grounded by the powerfully earthy pine both elements bring to the table. You can enjoy the clean, lingering burn from white peppercorn and the pleasantly bitter finish from black pepper

Black pepper has been an integral part of the spice trade for thousands of years, with evidence indicated it was in trade as early as 1000 BCE. White pepper, however, has had its external hull—the pericarp—removed, making it more easily susceptible to spoilage. It has been in local use in Indonesia forever, but it was only in 1290 CE that Indonesia began trading white pepper to China. Once the Dutch East India Company took control of Indonesia and the Spice Islands, demand for white pepper grew around the world, but it remains a staple in both Indonesian and Chinese kitchens.

Tips From Our Kitchen

Use our Black and White Peppercorn Blend wherever a recipe calls for pepper. It is wonderful cracked over braised chicken, or as a garnish with sea salt and lemon zest over grilled asparagus. Use this to make a kicky little souffle or a vibrant stir-fry. Grind finely and mix with sea salt for a spicy take on sea-salt caramels. If you want to experience the peppery bite and full range of flavors in our Black and White Peppercorn Blend, use it to finish vegetable or chicken soup or creamy dishes like pasta alfredo. For mellower pepperiness, add this blend early in the cooking time and allow it to incorporate the flavors throughout the dish.

This product contains White peppercorns and black peppercorns.

Hungry for more information?

Spice Cabinet 101: Peppercorns
How To Grind Spices
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White Pepper is a Star in the Kitchen