Peppercorn, Black, Whole
Black peppercorns are the hand-picked fruits of a tropical vine known by the botanical name of Piper nigrum. Before the fruits or drupes are set out in the sun to dry, they are subjected to a hot water bath. Aside from removing impurities and debris, this process makes them dry faster because certain enzymes responsible for the glycation or browning of the berries escape cell membranes as they break down in response to the heat.
At the table, whole black peppercorns reside inside a peppermill, waiting to be freshly crushed onto salads, soups, steamed or grilled vegetables, meats and other foods.
Origin: Sri Lanka
Recipe to try
Turnip & Onion Orzo Salad with Peppercorn, Black, Whole
Serves: 4
Ingredients
- ¼ teaspoon Peppercorn, Black, Whole
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups peeled turnip, cut into ½-inch cubes
- 2 cups onion, cut into thin wedges
- 1 tablespoon neutral cooking oil
- 1 cup dry orzo
- ½ cup crumbled feta
- 2 tablespoons chopped fresh dill
Method
- Finely grind the peppercorns before measuring.
- Mix the featured seasoning with the olive oil and lemon juice.
- Cook the orzo according to the package; drain.
- Heat the neutral oil in a large skillet over medium heat. Add peeled turnip, cut into ½-inch cubes and onion, cut into thin wedges. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Toss the orzo, vegetables and seasoning mixture together. Fold in the feta and dill and serve warm or chill promptly.
Flavor profile and pairings
Flavor: brisk peppery heat and a fragrant finish.
Try it with: grilled vegetables, eggs, meats and salad dressings.