Black Pepper Powder

About this one

Pepper loses its sharpness faster than almost anything else in the rack, because the compound that carries the bite is volatile and sits right at the surface once the corn is broken.

We grind coarse and pack small for exactly that reason. A 50 g pouch you finish in two months is worth more than a 200 g jar that goes quiet by week six.

How to use it

• Add at the end. Long cooking flattens pepper into a dull background heat.
• Pairs with turmeric — the fat and the pepper together are what make haldi doodh work.
• Good on eggs, on fruit, and in any dish that tastes almost right but flat.

What is in it

Ground black pepper (100%).

Allergens: None.

Keeping it good

Store in the sealed pouch, cool and dry, away from direct sunlight. Use a dry spoon — moisture is what causes caking. Do not keep it above the stove; the heat and steam will flatten the aroma within weeks.

Questions about this product