Product Description
PURPOSE
WHAT IS IT?
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a familiar spice in most dishes. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin characteristic of chili peppers. The smokiness is due to the cold smoking process used to make these smoked peppercorns.
EXPERIENCE
Black pepper is used as a spice in nearly all the world’s cuisines as a pungent, spicy, heating agent for food due to the presence of capsaicin and piperine. Teasings of citrus and burning campfire also add to this black pepper’s allure.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Cracked and ground they can be added in nearly any savory recipe.
- Medicinally used to aid digestion.
- Used in European baked goods such as, gingerbread and spiced cakes.
IMPROVISATIONAL ‘RIFFS’
- Oven Vegetables With “Grill” Energy After roasting: Cauliflower, Mushrooms, Broccoli, Potatoes
- Cheese and Dairy Crack lightly over: Burrata, Fresh mozzarella, Triple-cream cheeses. Smoke contrasts fat cleanly.
- Avocado and Toast On avocado toast or smashed avocado: Salt, Olive oil, Smoked peppercorns. Adds depth without spice heat.
THE BACKSTORY
Pepper corns have been used in Indian cooking since at least 2000 BCE, while pepper was grown in southern Thailand and in Malaysia, its most important source has been India. Specifically the Indian Kerala Peppercorns were a highly prized trade good, often referred to as “black gold” and used as a form of commodity money. The legacy of this trade remains in certain Western legal systems that recognize the term peppercorn rent as a token of payment for something that is, essentially, being given.
AKA
- Spanish: Pimienta negra ahumada
- French: Poivre noir fumé
- German: Geräucherter schwarzer Pfeffer
- Italian: Pepe nero affumicato
- Portuguese: Pimenta-do-reino defumada
- Dutch: Gerookte zwarte peper
- Russian: Копчёный чёрный перец (Kopchyony chyorny perets)
- Polish: Wędzony czarny pieprz
- Turkish: Füme karabiber
- Arabic: فلفل أسود مدخن (Filfil aswad mudakhan)
- Hebrew: פלפל שחור מעושן
- Chinese (Simplified): 烟熏黑胡椒 (Yānxūn hēi hújiāo)
- Japanese: 燻製ブラックペッパー (Kunsei burakku peppā)
- Korean: 훈제 흑후추 (Hunje heukhuchu)
- Hindi: स्मोक्ड काली मिर्च (Smoked kali mirch)
- Thai: พริกไทยดำรมควัน (Phrik thai dam rom khwan)
- Vietnamese: Tiêu đen hun khói
- Swahili: Pilipili nyeusi iliyovutwa moshi
- Greek: Καπνισμένο μαύρο πιπέρι (Kapnisméno mávro pipéri)
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