Information
Organic Coarse Black Pepper
Black pepper is the foundation of global cuisine and one of our absolute oldest spices. Our organic, coarse ground black pepper is the perfect choice for cooking from scratch or processing your own meat. Did you know that black, white, and green pepper all originate from the exact same plant? The difference lies entirely in the stage of ripeness when harvested, giving each variant its unique flavor identity. This coarse ground version offers a lovely rustic texture and an explosion of aromatic warmth to your food.
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100% certified organic
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Coarse ground for rustic texture
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Ideal for cooking from scratch
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Rich in manganese and vitamin K
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Coarse pepper is incredibly versatile. Because it is coarsely ground, it retains its volatile essential oils and flavor compounds significantly better than fine industrial powders. Use it in everything from hearty stews, sauces, and marinades, to savory home baking. To best preserve its fresh, deep flavor during cooking, it is highly recommended to add the pepper toward the end of the process or sprinkle it over the dish right before serving.
Coarse black pepper is one of the single most critical ingredients when formulating your own sausages, minced meats, or cured products. The controlled, coarse texture ensures visible pepper flecks throughout the meat, creating wonderful bursts of flavor. Combine this premium spice with our natural casings (hog casings) and curing salts to achieve flawless artisan sausages right at home!
Features
- Clean food: Completely natural and produced without the use of chemical pesticides or artificial additives.
- Optimal storage: Should be stored in a cool, dark, and dry place inside an airtight container to maximize freshness over time.
- Allergen info: The product is pure, but it is packed in a facility that also handles gluten, soy, nuts, mustard, and celery.
Specifications
| Product name | Organic Coarse Black Pepper |
| Ingredients | Black pepper (100% certified organic) |
| Storage | Dry, airtight, and cool |
Nutrition Facts per 100 grams
| Energy | 1289.0 kJ / 308.0 kcal |
| Fat | 3.0 g |
| - Of which saturated fat | 1.0 g |
| Carbohydrates | 52.0 g |
| - Of which sugars | 49.0 g |
| Fiber | 13.0 g |
| Protein | 11.0 g |
| Salt | 0.0 g |
FAQ Frequently Asked Questions
What is the benefit of coarse ground vs fine pepper in sausages?
Coarse ground pepper provides a more nuanced and concentrated tasting experience. When biting into a coarse sausage or charcuterie item, small bits of pepper release explicit flavor highlights, rather than making the entire mixture uniformly hot. Additionally, the coarse structure prevents the spice from tinting the meat gray or dark, which often happens with fine industrial powder.
Why should black pepper be added late in hot dishes?
When black pepper is exposed to intense, prolonged heat or boiling, its volatile aromatic oils can evaporate. This causes the dish to lose its fresh, floral pepper aroma, leaving behind only a flat, pungent bitterness. Stirring it in near the end of cooking preserves the full, complex flavor profile.
Manufacturer
The Chef
Product properties
| Krydder | Økologisk |
| Krydder | Renvare |