Information
Coarse Black Pepper: The Grill Master's Pepper with Intense Aroma and Fresh Heat
Coarsely cracked black pepper with a bold, fresh and aromatic flavour. The coarse texture releases its flavour gradually and puts real character into your food, making this pepper the first choice for steaks, grilled food, marinades, stews and sausage making. Where finely ground pepper disappears into the dish, coarse pepper delivers flavour, texture and a rustic look you can see and taste.
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Intense aroma and fresh heat
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100% pure pepper, no additives
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Perfect for grilling, steaks and sausage making
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Available in 100 g, 500 g and 1000 g
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Coarsely cracked pepper handles high heat better than finely ground, and keeps its fresh pepper aroma through both grilling and long cooking times. That makes it ideal as a rub on meat before grilling and smoking, in hearty stews and sauces, and as a visible seasoning on a steak crust. For the sausage maker, it delivers characteristic bursts of flavour in coarse sausages like cervelat and bratwurst. Choose a bulk pack for professional quality at a far better price per gram.
Mix coarse black pepper and coarse salt 50/50 and you have the classic Texas rub used on brisket and ribs the world over. Work the mixture well into the meat ahead of grilling or smoking. The coarse pepper handles the heat without burning, and builds the dark, flavour-packed crust (bark) every BBQ enthusiast is after.
Features
- Pure and natural: 100% coarsely cracked black pepper with no additives or fillers.
- Coarse texture: Gradual flavour release and visible pepper pieces that give food character and a rustic look.
- Handles high heat: Keeps its aroma through grilling, smoking and long cooking times better than finely ground pepper.
How to use
- Use 1-2 tsp per 500 g of ingredients as a starting point, and adjust to taste.
- Rub the pepper into meat before grilling and smoking, or add towards the end of cooking for the freshest aroma.
- Store dry, dark and tightly sealed.
Dosage guide
| Sausage meat and minced meat | 2.5-5 g per kg (about 1-2 tsp), that is 0.25-0.5% of the meat weight |
| Meat, fish and vegetables | 1-2 tsp per 500 g of ingredients |
| BBQ rub | Mix 50/50 with coarse salt as a base (Texas style) |
| Stews and sauces | Season towards the end of cooking for the freshest aroma |
Specifications
| Product | Spice, coarsely cracked |
| Brand | Foodstuff Collection |
| Contents | 100% coarsely cracked black pepper |
| Flavour profile | Bold, fresh, warm and aromatic |
| Sizes | 100 g, 500 g, 1000 g |
| Allergens | None |
| Storage | Dry, dark and tightly sealed |
FAQ Frequently asked questions
What is the difference between coarse and finely ground pepper?
Coarse pepper gives texture, visible pepper pieces and a gradual flavour release, and handles high heat better, perfect for grilling, rubs and dishes with long cooking times. Finely ground pepper distributes more evenly through food and works best in sausage meat, sauces, soups and baking where you want the flavour without visible pieces.
How much pepper should I use in sausage meat?
A good rule of thumb is 0.25-0.5% of the meat weight, which means 2.5-5 g of pepper per kg of sausage meat (about 1-2 tsp). Start at the lower end, fry a small test patty of the mixture and adjust the seasoning before stuffing the sausages.
How long does ground pepper last?
Stored correctly, dry, dark and tightly sealed, coarsely ground pepper keeps its full aroma for around a year, and can safely be used for longer. Do the aroma test: rub a little between your fingers, and if you notice a clear, sharp pepper scent, it is still good.
Manufacturer
Foodstuff Collection
Product properties
| Krydder | Renvare |