Whole Black Pepper

Pellicano's Whole Black Pepper

The Freshest, Most Pungent Flavor

Pellicano's Whole Black Pepper consists of dried, unripe berries from the Piper nigrum vine. Unlike pre-ground pepper, the whole peppercorn retains all of its volatile oils and aromatic compounds within its hard shell. This means that when you grind them fresh just before use, you release the fullest, most pungent, and most complex aroma possible.

The flavor profile is robust, warm, woodsy, and intensely pungent. Using whole peppercorns is the best way to ensure the freshest flavor in your everyday seasoning and is essential for cooking methods that require slow, sustained infusion.

Essential for Grinding and Infusion

The whole form of black pepper is prized for its versatility in both rapid seasoning and slow cooking:

• Fresh Grinding: Ideal for use in a pepper mill for tabletop seasoning and finishing dishes, giving a burst of aroma that pre-ground pepper lacks.
• Stocks and Brines: Add whole peppercorns to water when making beef, chicken, or vegetable stock or when creating a brine for poultry or curing meats like corned beef. The whole berries infuse the liquid over time without clouding it.
• Slow Cooking: Toss whole peppercorns into soups, stews, chili, and hearty braises at the beginning of cooking, allowing their warmth to build a subtle, deep heat.
• Pickling: A mandatory inclusion in many pickling spice blends, contributing necessary pungency to the pickling liquid.

Fun Fact: The Spice That Changed History

Black pepper is arguably the most influential spice in world history. For centuries, it was the primary driver of global exploration and trade. European powers launched voyages specifically to break the dominance of spice merchants and establish direct routes to the pepper sources in India and Southeast Asia. The quest for this common peppercorn fueled empires, established global trade routes, and earned it the nickname, "black gold."

Easy Recipe: Rich Homemade Beef Stock (Makes about 6 Quarts)

Using whole peppercorns is essential for a clear, flavorful stock as they infuse the liquid without adding sediment.

Ingredients:

• 8 Lbs. Beef Bones (Marrow And Knuckle Bones)
• 3 Large Carrots (Roughly Chopped)
• 3 Celery Stalks (Roughly Chopped)
• 2 Large Onions (Quartered)
• 1 Tbsp. Pellicano's Whole Black Pepper
• 2 Bay Leaves
• 1/2 Cup Apple Cider Vinegar
• Water

Instructions:

1. Roast Bones: Preheat oven to 400°F. Roast the Beef Bones on a baking sheet for 30–40 minutes until deep brown.
2. Simmer: Transfer the Roasted Bones, Carrots, Celery Stalks, Onions, Whole Black Pepper, Bay Leaves, and Apple Cider Vinegar to a large stockpot. Cover all ingredients with cold Water by about 3 inches.
3. Skim and Simmer: Bring the water to a boil, then immediately reduce the heat to the lowest setting to maintain a very gentle simmer. Skim off any foam that rises to the surface.
4. Infuse: Simmer for 8 to 12 hours. Do not stir.
5. Strain: Strain the liquid through a fine-mesh sieve or cheesecloth. Cool completely before storing.

Ingredients: Black Pepper.