Ingredient | Black Peppercorns

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Freeze your flour. It keeps very well when frozen and will also kill any possible pests.

Ingredient - Black Peppercorns

View 18 recipes using Black Peppercorns

Updated November 1st, 2022

Black Peppercorns are harvested in the unripe, green state and left to dry for seven to ten days.

As they dry, they shrivel and turn dark brown or black.

Black peppercorns are quite hard and have the strongest flavor of the berries.

Freshly ground black pepper is highly pungent and aromatic, and can be bitingly hot.

As with all spices, Black Peppercorns should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight will reduce its flavor.

View 18 recipes using Black Peppercorns

Usually found in the Spice Aisle.