Ground Black Pepper Coarse Grind

This is our most popular ground pepper! The assertive pepper flavor in our Black Pepper Coarse Grind—sharp, muscular warmth, shaped by pine and earth—is driven by the chemical compound piperine, a compound present in both the seeds and external hull. Piperine is the backbone behind black pepper’s pleasantly bitter heat; the compounds in the volatile oils direct the woodsy aroma laced with citrusy florals. Our Black Pepper Coarse Grind has a volatile oil content that ranges between 1% and 2.5% by weight. The coarse 20-mesh grind gives volatile oils plenty of space to inhabit, so your pepper will taste fresher longer. We grind pepper in small batches several times per week, to ensure the freshest pepper possible gets sent out our doors.

Black peppercorns are indigenous to the Malabar region of India, a narrow area on the western edge of the subcontinent, facing the Arabian Sea. It is produced from a flowering vine of the Piper nigrum plant, a member of the Piperaceae family. The fruit is harvested while it is still green and technically considered unripe. The berries are boiled in hot water and spread out over a large drying mat to air dry. During the drying process, the berry shrivels and wrinkles darkening from green to the familiar black peppercorn with which we are familiar.

Tips From Our Kitchen

Mix Black Pepper Coarse Grind into mashed potatoes for an extravaganza of textural and flavor contrasts as you marry prickly bursts of coarse pepper with the buttery creaminess of whipped potato. Use with hearty meats like steak or pork roast, or oily fish like salmon. Make this the pepper in your next pepper steak stir fry, and spike the rice for your stir fry with it too. It goes surprisingly well in an array of desserts and is a welcome addition to spice or orange cookies, or mixed with macerated strawberries for a surprising strawberry shortcake.

Our black pepper is sourced from India, Indonesia, or Vietnam, depending on the time of year.

This product is certified kosher.

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