Taste and Aroma
Black pepper is the most aromatic kind of pepper. It has a hot and pungent flavor.
Quick Kitchen Tips
Store whole peppercorns in a sealed container in a cool, dry place up to one year. If stored properly, peppercorns may even last up to three years.
1 teaspoon (5 mL) of peppercorns = 1 ½ teaspoons (7 mL) of ground pepper.
How to use when cooking:
If you are using ground pepper in cooking, you should add it in at the end of the cooking process in order to get the most of the flavor out of it.
Black pepper is generally best used in dishes that are darker in color as well as savory dishes.
Dishes it Works Best With
as seasoning for red meat
as seasoning for shellfish
Stocks & "All-rounder” Sauces
for dark sauces
Prepare the peppercorns by grinding them into chunky pieces, using a mortar.
Cut the beef into 1x1 cm cubes and mix it with three quarters of the ground pepper and the oyster sauce, the soy sauce, the sesame oil and the sherry. Dust the mixture carefully with the potato starch to avoid lumps in your marinade and mix through. Leave the beef for 15 minutes.
Cut the green bell pepper into bite-sized pieces. Cube the onion and thinly slice the cloves.
Pour the vegetable oil into a heated wok or an iron deep pan. Take the beef out of the marinade and fry it on high heat until brown from each side.
Now add the bell pepper, onion, the garlic and the rest of the pepper marinade. Continue roasting the dish until the vegetables are cooked. Immediately serve the meat, garnished with the left over ground pepper.
What other Herbs and Spices to Mix With?
Garlic, Parsley, Thyme, Rosemary, Chili, Bay Leaves, Coriander
Learn more about other spices
Choose different spice