Peppercorn (Black) 12 Mesh

Peppercorn (Black) 12 Mesh

[ 252 ]
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per 1/4 Pound
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per pound

Black pepper comes from Piper nigrum, a tropical, vine that produces flowers and eventually berries at maturity, which can take up to four years. The so-called berries are what we know as peppercorns.

Note: The term "mesh" refers to the coarseness of ground pepper, which can range from a fine shake to large granules. (The term literally refers to the size of the holes in the mesh screen through which the spice passes while it is ground.) The higher the number, the finer the pepper. Similarly, a mesh of 12 indicates a grind between coarse and cracked.

kosher certificate information

quick look

information at a glance
approximate cups to one pound4
active compoundspiperine, safrole, beta-pinene, limonene, terpinene, alpha-pinene, various sesquiterpenes and monoterpene derivatives, including borneol, carvone, carvacrol, 1,8-cineol and linalool
plant part usedfruit
processingground, 12 mesh

buying & keeping

general guidelines and tips
storage tipsStore in an airtight container away from heat and light.
appearance & aromaCoarse texture and pungent aroma.
appearance & aromaGround peppercorn loses its flavor within a few months.


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culinaryUse to season soups, stews and sauces. Enhances the flavor of cheese and egg dishes.
householdAdd a handful to the laundry to prevent colors from fading.

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flavor profile

12 mesh
black peppercorn

Pungent and sharp in flavor. Blends beautifully with most other herbs and spices.

formulas & recipes

12 mesh
black peppercorn

coming soon

what else you should know

12 mesh
black peppercorn

The most popular black pepper comes from the Malabar Coast of Southwest India, where peppercorn production on a commercial scale was first initiated. This “original” black pepper is sometimes referred to as Malabar pepper.

Unlike other varieties of peppercorn that are harvested before reaching full maturity, black peppercorns undergo a few more steps of processing before reaching the market. First, the peppercorns, which are picked just as they turn from green to yellow, are boiled in water for a brief time and are then spread out on trays to naturally ferment and dry in the sun. This treatment produces a dark, wrinkled peppercorn that resembles a tiny currant. In terms of aroma and flavor, black peppercorn represents the standard of what table pepper “should” smell like and delivers a mildly hot and pungent taste.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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