Black Peppercorns

All contain various oils and resins and the alkaloid piperine, which gives them their pungency.

Peppercorns are graded by size. Large berries are considered premium, and those from the Tellicherry and Malabar districts in India, which are considered the most pungent and complex, command high prices.

Whole peppercorns keep almost indefinitely, but cracked pepper; peppercorns that have been cracked, begin to lose aroma and pungency almost immediately after processing.

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The difference is quite noticeable, too, between freshly ground and commercially ground or cracked pepper. Freshly ground black pepper is highly pungent and aromatic, and can be bitingly hot.

If your recipe calls for 'Bruised Peppercorns'; break or crack the whole peppercorns, but don't make ground pepper out of them. The purpose is to help release the flavour and aroma from the inner seeds as well as add texture to a dish.

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If you don't have a mortar and pestle, place the peppercorns in a plastic bag and use a kitchen mallet, or rolling pin, or wine bottle, etc., and give them a couple of light whacks. The aim is to gently bruise the spices, not completely crush them.

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As with all spices, Peppercorns should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight will reduce its flavor.

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