What They Taste Like
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Warm, spicy, slightly woody
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More complex and aromatic than pre-ground black pepper
How to Use Them
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Freshly ground: Best flavor for soups, meats, eggs, vegetables
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Whole: In stocks, pickling, sauces, and slow-cooked dishes
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Cracked: Great on steaks, roasted potatoes, and salads
Cooking Tips
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Grind just before using for strongest aroma
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Add whole peppercorns early in cooking; ground pepper near the end
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Toast lightly in a dry pan to boost flavor (watch closely)
Storage
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Keep whole peppercorns in an airtight container
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Store away from heat and light
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They stay flavorful much longer than ground pepper
Fun Fact
Black pepper was once so valuable it was called “black gold.”
If you want, I can tell you:
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The difference between black, white, green, and pink peppercorns
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How to crack them without a grinder
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Best pepper types for specific dishes