How to Use Whole Peppercorns in Everyday Cooking
Pepper, not to be confused with the bell peppers used in these pepper recipes, might be one of the most common spices in the world, but using whole peppercorns can completely change the way your dishes taste.
There are several types - black, white, green, and pink - and each one has its own unique flavour profile. Whole peppercorns deliver more depth and complexity than pre-ground pepper, especially when cracked fresh in a mortar and pestle or crushed with the flat of a knife.
For the best flavour, toast whole peppercorns in a dry pan for a minute or two before grinding. This brings out their warm, woody aroma and a slight smokiness that works wonders in both meat rubs and sauces. Try simmering whole peppercorns in creamy sauces, soups, or broths - they infuse slowly and gently, offering a mellow heat that builds over time. And if you’ve never had a peppercorn-crusted steak, you're in for a treat.
Just coat your meat in freshly crushed black pepper and sear it until crispy and aromatic - a true restaurant-style experience at home. Alternatively, simply make a peppercorn sauce like this seared sirloin steak recipe. Look for delicious recipes in our recipe collection to add to your food delivery order.
