This medium grind black pepper Piper nigrum is freshly ground black pepper that we grind weekly in our facility.

There is a forward-tasting heat from the bioactive compound piperine, an alkaloid (a compound that contains nitrogen and often generates bitter flavors) that permeates both the seeds of the pepper and the pericarp (outer hull). Piperine combines with the essential oils in black pepper, that range between 1-2.5% value by weight, to create the assertive essence of black pepper. Medium Grind pepper is on 30 mesh (+30) and is sifted to remove dust.

Flavor Profile

Our Medium Grind Black Pepper is pungent, earthy, and resinous, with a bit of woodsy pine and citrus that sneaks in.

The taste of black pepper is less biting than white pepper and, when freshly ground, has a penetrating aroma.

How to Use

Medium pepper grinds are typically used in pepper shakers on dining room tables at home and in restaurants. This is also the grind most called for in baking applications. Even though medium grind pepper does not have as robust a flavor as coarse or cracked black pepper grinds, it is ideal for seasoning to taste and quickly to add the familiar pepper flavor to food.

Black pepper is common in European, North American, Southeast Asian, and South Indian cuisine. Pepper is typically added during and after cooking to heartier and stronger flavored foods such as cold cuts, gravies, hamburgers, meatballs, pot roasts, sausages, soup stocks, and steaks.

In the United States, black pepper is heavily used in Cajun, Creole, and Southern cooking.

Coat a steak in Dijon mustard and Ground Black Pepper for delicious flavor and a tart crunch. The classic Italian dish cacio e Pepe is a simple dish of Parmesan cheese and black pepper.

Add Ground Black Pepper to fluffy biscuits for a morning treat. It adds great flavor and texture to stir fry, and if you’re in the mood for Vietnamese food, black pepper and sugar are paired to make sweet black pepper fish, a trendy dish.

The beauty of black pepper (and its wide varieties) is that it can go nearly everywhere salt can go.

Pepper pairs well with basil, beef, cilantro, coconut milk, creamy sauces, eggs, garlic, ginger, lemon, pork, seafood, red wine, vegetables, fermented soybeans, and soy sauce.