By Kelli Swensen, Dietetics Student, Sargent College

BLACK PEPPERCORN – Ever heard of black peppers? If not, I’m sure you’ve heard of (and probably used) black peppercorn. Native to India and Vietnam, black peppers are usually dried into small, 5mm in diameter balls known as peppercorns. Used as a culinary spice, black peppercorn can be used with meats, desserts, sauces and soups and are commonly found in many European cuisines. Black peppercorns can also be ground into black pepper, which is characterized by a stronger flavor, aroma, and heat.

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Taste: Pungent, hot

Tip: Pepper suggests “false heat” and also stimulates the appetite; Add at the end of cooking process

Price: $2.49/container

Shelf Life: Can be stored indefinitely without losing quality, taste or aroma

Storage: Black peppercorn should be kept in tightly sealed container in a cool, dark, dry place

Amount: Varies depending on taste

AVOID: None

Pairings: Cucumbers, Eggs, Fish, Pickles, Potatoes, Tomatoes, Beef, Salt, Steaks

CUISINES:  Scandinavian, Turkish, Russian, German, American, Indian

Try using black peppercorn in one of Cooking Light’s recipes:

• Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
• Broiled Salmon with Peppercorn-Lime Rub