Mpc: H29 | GTIN:

Black Peppercorns

Black Peppercorns are an essential seasoning, highly aromatic with a sharp, pungent flavor that complements a wide variety of foods. They can be used whole or cracked or ground to the desired size.

  • Dark brown to black with a wrinkled exterior

  • Round, approximately 3/16 inch in diameter

  • D'allesandro
    Price: $17.85
    $1.12 / Ounce

    This product will be returning soon!

    Suggested uses

  • Coat steaks with crushed peppercorns before cooking to create the classic dish, steak au poivre

  • A natural complement to the deep, berry-like flavor of venison, use it to flavor venison steaks or venison stews

  • Keep a pepper mill handy to grind Black Peppercorns fresh every time

  • Olive oil, lemon juice, salt and cracked pepper make a zesty salad dressing

  • Add whole, cracked or ground in recipes calling for pepper

  • Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time

  • Basic prep

    Ready to use. Add to taste. Best when ground fresh just before use.

    Storage & handling

    Story in a dry, cool place.


    Black peppercorns.

    Black Peppercorns come from the common pepper plant (Piper nigrum), a flowering tropical plant native to India. The plant produces tiny berries or drupes, which can be harvested and processed at various stages of their maturity to achieve different flavors and colors. Black Peppercorns are harvested at full maturity, but before they ripen. When picked, they are somewhere between green and yellow. They are next briefly boiled and then allowed to dry and ferment until they become wrinkled, black, and very aromatic, with a moderately hot, pungent flavor. Peppercorns have far-reaching cultural and historical significance. Europeans sought them as far back as ancient times, and as a result, they often drove exploration and commerce. As early as the Roman Empire, they were bought, sold, and taxed. The lure of pepper and other spices brought explorers from all over Europe to India during the Middle Ages and the Renaissance. Black Peppercorns have traditionally been used as a remedy for digestive complaints of all kinds: there is some evidence that the chemical that gives peppercorns their hot may assist in chemical functions within the body. In Ayurvedic medicine, black peppercorns are also used to stimulate appetite and to treat colds, coughs, and sore throats.

    Classic recipe

    Steak au Poivre

    A classic way to showcase a quality cut of beef, this recipe for steak au poivre features an iconic black peppercorn sauce with a special twist: flamed cognac. Showy but not overly taxing to make, it's just the ticket for a tête-à-tête or an intimate gathering with friends.