Organic Ground Black Pepper Fine Grind

From the family Piperaceae, Black pepper, Piper nigrum, is a flowering vine that is cultivated for its fruit. When dried, the fruit is known as a peppercorn. Both the whole peppercorn and the ground peppercorn are frequently referred to as simply ‘pepper'.

This is our most popular ground pepper, and this fine grind is preferred by restaurant chefs, food manufactures, competition barbecuers and commercial sauce companies. By mass, black pepper contains between 4.6% and 9.7% piperine. Pepper's spicy heat comes from piperine, which is found in both the outer fruit layer and the seed. The outer fruit layer also contains terpenes (pronounced "tur peans"), which provide the signature citrusy, woody, and floral notes. Pepper loses its strong aroma and biting flavor through evaporation, and once ground these tend to evaporate relatively quickly. Because of this, we grind all of our pepper several times a week for optimum flavor.

Fine Grind pepper is through 30 mesh (-30) and sifted to remove dust.

 

History and Cultivation

Native to the Malabar region on the Western Coast of South India, black pepper was introduced into Europe more than 3,000 years ago. Pepper has a rich history in spice trade lore, and legend has it that in 408 AD Attila the Hun demanded and eventually received, 3,000 lbs. of black pepper as ransom for the city of Rome.

In total volume, pepper has long been the world's most valuable spice (although not the most expensive). Peppercorns are grown in Brazil, Ecuador, India, Indonesia, Malaysia and Vietnam. Vietnam is currently the world's largest producer of commercially grown peppercorns and has between 45%-55% of the market.

Green, Black and White Peppercorns can all be harvested from the same plant. The fruit, when left on the vine to completely develop, is approximately 2/10" in diameter, and as it reaches full maturity becomes dark red in color and contains a single seed.

Green peppercorns are picked in the unripened fruit stage and then dried. Black Peppercorns are harvested when they are almost fully ripened (and have started turning a reddish color). Once picked, the peppercorns are laid out to dry and during the drying process turn a brownish black color. White Peppercorns are also picked when they are almost fully matured but are then soaked in water to remove the outer shell.

Our Organic Black Peppercorns are sourced from India, Indonesia and Vietnam (depending on the time of year). Our black peppercorns are harvested a bit earlier in the growing process, as this provides a more distinct, sharp flavor.

 

Where to Use

Good with chicken, eggs, fish, pork, salads, soup, strawberries and tomatoes.

Works well in combination with basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, parsley, rosemary, thyme and turmeric.

 

Flavor Profile

The flavor is clean, a bit hot and has a biting aftertaste. The aroma is pungent and fruity with warm lemony undertones.
 

Helpful Hints

We also offer organic ground black pepper in cracked (6-10 mesh), coarse (16-20 mesh) and medium (20-30 mesh) grinds.
 

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