Black pepper
A pungent spice made from peppercorns, used freshly ground to add aroma, warmth and gentle heat.
What it offers and why to use it
Pepper: a concentrated spice that adds flavour, colour or intensity, and allows you to transform a dish with a small amount. Add gradually. Briefly toasting or adding it to a fat will release the aromas, but avoid burning it, as this can make it bitter.
Concentrated aromatic profile that can be warm, spicy, sweet, earthy, or smoky.
From shopping to cooking
Choose
When buying pepper, check that it retains its aroma and colour, that the packaging is dry and sealed, and that it does not show any clumping, insects or a stale odour.
Store
Store in a cool, dry, and dark place. Whole spices retain their aroma for longer than ground spices.
Prepare
Add in small amounts first, then gradually increase. Toast lightly or add to a hot fat to release its aroma, but avoid burning it, as this can make it bitter.
How to make the most of it
Good pairings
Pairs well with sauces, vegetables, legumes, rice dishes, meats, fish, and marinades.
How to substitute it
White pepper is the closest substitute for black pepper. Chilli or other spices change the flavour and heat, so add them sparingly.
Recipes with black pepper
Savoury parmesan and turmeric shortbread
Vegetarian Includes 3 h 30 min resting
Oxtail in sherry sauce with chestnuts
Easy Includes 1 h 15 min resting
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