PEPPERCORNS BLACK SUPER GRADE 35g

Recipes to try with this spice
$8.50

Extra black peppercorns with a highly aromatic, classic ‘black pepper’ fragrance. (SML PKT)

   
Weight 0.04 kg
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Description

Extra black peppercorns with a highly aromatic, classic ‘black pepper’ fragrance. (SML PKT)

Other Common Names: Black Pepper

Botanical Name: (Piper nigrum)

Herbie’s Super grade black peppercorns are harvested in Kerala, South India, plunged into hot water to accelerate the enzymes, laid out on stainless steel benches where they turn black in about 3 to 5 hours. They are then dried. This process yields a black peppercorn with a highly aromatic volatile oil content. Excellent to use in pepper mills, when the freshly ground aroma and taste of a beautifully fragrant black pepper can be fully appreciated.
Produce of India packed in Australia.

Pepper Information: All true pepper whether black, white, green or pink comes from the berries of a tropical evergreen vine. Black peppercorns are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk (pericarp) of the peppercorns turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavour. Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black. White pepper is made by soaking the nearly ripe peppercorns in water, then rubbing them to remove the pericarp before drying them. White pepper is hotter than black, however it lacks the “oily” taste found in black pepper. Pink peppercorns are the fully ripe berries which are generally put into brine to prevent the enzyme reaction from turning them black.

Nutritional Information: Black Peppercorns only.

Per 100g
Energy (kj)
1067.0
Protein (g)
10.9
Fat (g) Total
3.3
Carbohydrate (g)
64.8
Sugars (g)
0.0
Dietary Fibre (g)
26.5
Cholesterol (mg)
0.0
Sodium (mg)
44.0
Potassium (mg)
1259.0

RECIPE:

Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India.
Serves 4-6

See this recipe being made in South India on You Tube: https://youtu.be/sjGhvDJkVsQ 

 

 

 

 

INGREDIENTS:

1kg beef tenderloin, trimmed

Masala Marinade
1 tablespoon extra virgin coconut oil
½ cup grated fresh coconut
2 shallots, peeled and sliced
2 teaspoons coriander seeds
5 small dried red chillies, seeds removed and chopped
3 sprigs curry leaves
1 tablespoon crushed black pepper

Braising Curry Sauce
1 tablespoon extra virgin coconut oil
1 cinnamon stick, broken up
2 teaspoons cardamom pods
1 teaspoon whole cloves
1 red onion, finely sliced
4 cloves garlic, chopped
3cm piece ginger, peeled and cut into thin strips
1-2 small green chillies, chopped
2 sprigs curry leaves
pinch salt
½ teaspoon chilli powder
½ teaspoon ground turmeric
½ teaspoon garam masala
2 teaspoons ground coriander
2 teaspoons crushed black pepper
1 teaspoon ground fennel seeds
water
1 large tomato, peeled and chopped
100ml coconut cream

finely sliced curry leaves to serve

METHOD:

  • For the Masala Marinade;
  • Heat half the oil in a pan over medium heat and add coconut and shallots and cook, stirring frequently until onion has softened and browned.
  • Stir in coriander seeds, dried chilli and curry leaves and cook a further 2-3 minutes or until mixture is dark and very dry.
  • Add crushed pepper and mix well.
  • Remove and cool slightly.
  • Spoon masala into the bowl of a food processor with remaining coconut oil and process until smooth.
  • Rub evenly over beef and refrigerate overnight.
  • Heat a barbecue or char-grill plate over medium high heat and cook beef for 8-10 minutes or until medium rare.
  • Remove and set aside.
  • For the Braising Sauce;
  • Heat oil in a pan over medium high heat and add cinnamon, cardamom and cloves.
  • Allow to crackle before adding the onion, garlic, ginger and green chilli.
  • Cook stirring for 2-3 minutes to allow the onion and garlic to soften.
  • Reduce heat to low and add spices to pan over the onions and stir in enough water to form a thick sauce consistency.
  • Add tomatoes and cook a further 2 minutes.
  • Meanwhile, slice beef thinly and lay over the braising curry sauce; cover and simmer 10-15 minutes before drizzling over coconut milk.
  • Serve topped with extra finely sliced curry leaves.
SKU:SKU36117.

Description

Extra black peppercorns with a highly aromatic, classic ‘black pepper’ fragrance. (SML PKT)

Other Common Names: Black Pepper

Botanical Name: (Piper nigrum)

Herbie’s Super grade black peppercorns are harvested in Kerala, South India, plunged into hot water to accelerate the enzymes, laid out on stainless steel benches where they turn black in about 3 to 5 hours. They are then dried. This process yields a black peppercorn with a highly aromatic volatile oil content. Excellent to use in pepper mills, when the freshly ground aroma and taste of a beautifully fragrant black pepper can be fully appreciated.
Produce of India packed in Australia.

Pepper Information: All true pepper whether black, white, green or pink comes from the berries of a tropical evergreen vine. Black peppercorns are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk (pericarp) of the peppercorns turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavour. Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black. White pepper is made by soaking the nearly ripe peppercorns in water, then rubbing them to remove the pericarp before drying them. White pepper is hotter than black, however it lacks the “oily” taste found in black pepper. Pink peppercorns are the fully ripe berries which are generally put into brine to prevent the enzyme reaction from turning them black.

Nutritional Information: Black Peppercorns only.

Per 100g
Energy (kj)
1067.0
Protein (g)
10.9
Fat (g) Total
3.3
Carbohydrate (g)
64.8
Sugars (g)
0.0
Dietary Fibre (g)
26.5
Cholesterol (mg)
0.0
Sodium (mg)
44.0
Potassium (mg)
1259.0

RECIPE:

Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India.
Serves 4-6

See this recipe being made in South India on You Tube: https://youtu.be/sjGhvDJkVsQ 

 

 

 

 

INGREDIENTS:

1kg beef tenderloin, trimmed

Masala Marinade
1 tablespoon extra virgin coconut oil
½ cup grated fresh coconut
2 shallots, peeled and sliced
2 teaspoons coriander seeds
5 small dried red chillies, seeds removed and chopped
3 sprigs curry leaves
1 tablespoon crushed black pepper

Braising Curry Sauce
1 tablespoon extra virgin coconut oil
1 cinnamon stick, broken up
2 teaspoons cardamom pods
1 teaspoon whole cloves
1 red onion, finely sliced
4 cloves garlic, chopped
3cm piece ginger, peeled and cut into thin strips
1-2 small green chillies, chopped
2 sprigs curry leaves
pinch salt
½ teaspoon chilli powder
½ teaspoon ground turmeric
½ teaspoon garam masala
2 teaspoons ground coriander
2 teaspoons crushed black pepper
1 teaspoon ground fennel seeds
water
1 large tomato, peeled and chopped
100ml coconut cream

finely sliced curry leaves to serve

METHOD:

  • For the Masala Marinade;
  • Heat half the oil in a pan over medium heat and add coconut and shallots and cook, stirring frequently until onion has softened and browned.
  • Stir in coriander seeds, dried chilli and curry leaves and cook a further 2-3 minutes or until mixture is dark and very dry.
  • Add crushed pepper and mix well.
  • Remove and cool slightly.
  • Spoon masala into the bowl of a food processor with remaining coconut oil and process until smooth.
  • Rub evenly over beef and refrigerate overnight.
  • Heat a barbecue or char-grill plate over medium high heat and cook beef for 8-10 minutes or until medium rare.
  • Remove and set aside.
  • For the Braising Sauce;
  • Heat oil in a pan over medium high heat and add cinnamon, cardamom and cloves.
  • Allow to crackle before adding the onion, garlic, ginger and green chilli.
  • Cook stirring for 2-3 minutes to allow the onion and garlic to soften.
  • Reduce heat to low and add spices to pan over the onions and stir in enough water to form a thick sauce consistency.
  • Add tomatoes and cook a further 2 minutes.
  • Meanwhile, slice beef thinly and lay over the braising curry sauce; cover and simmer 10-15 minutes before drizzling over coconut milk.
  • Serve topped with extra finely sliced curry leaves.