Fine Black Pepper: At a Glance
Black pepper is the world’s favorite all-purpose spice, found in every kitchens everywhere. And there’s a good reason. A dash of pepper elevates any dish, adding a hint of spiciness and great smoky flavor.
Our fine grind black pepper is sourced from the world’s oldest pepper growing region – Malabar, India. Renowned for its spicy, citrus and berry-tinged flavors, Malabar black pepper is a high-end, all-purpose pepper that’s a must-have in any homecook’s kitchen.
Cooking with Fine Ground Black Pepper
Fine black pepper serves well in dishes that require pepper flavor to meld and marry with other ingredients. A rule of thumb: The finer the grind of your spice, the more flavor it imparts on whatever your seasoning. That’s why a dash of fine ground black pepper goes a long way. Too much and you risk overpowering other flavors.
Fine black pepper is a versatile spice that’s used in numerous recipes. Most commonly, you’ll find fine ground black pepper in:
- Soups and stews – The fine grind allows pepper to blend and elevate a dish, without being distracting. The fine grind allows the more flavor to more evenly disperse, especially over long cooking periods.
- Sauces – Fine black pepper blends evenly in sauces. A dash in salad dressing or a barbecue sauce adds subtle notes of smoke and pepper.
For dry rubs, you might prefer a coarser black pepper – like our medium grind black pepper. Pepper pairs wonderfully with a range of herbs and spices, including garlic, lemon, thyme, cumin and paprika.
History and Cultivation
Black pepper is the fruit of the Piper nigrum plant. The pepper is actually the berries that are grown, and then cooked, dried and ground after harvest.
Pepper was originally cultivated in South India, in a region called Malabar. Malabar’s humid, tropical coastal weather provides the ideal growing environment for the pepper plant. The crawling shrub thrives, climbing up to 20 feet tall. And a single plant produces thousands of peppercorns.
Indians have cultivated and grown pepper for thousands of years – and the plant remains an important cash crop in Malabar. Pepper was even used as a form of currency in antiquity. Europeans discovered the spice nearly 3,000 years ago, and Malabar became an important destination on the spice trade routes.
When harvested, peppercorns are about the size of grapes. And black peppercorns must be cooked – to release starches – and then dried. The finished peppercorns are about the size of a pea, and can then be used whole, cracked or ground.
About Our Medium Grind Black Pepper
We source black pepper from small, locally owned farms in Kerala, India – one of the most well-known pepper growing cities. Located in the Malabar region, Kerala’s mountainous hills and coastal climate help produce some of the most flavorful peppercorns in the world. Known for their citrus, berry and peppery note, Malabar-grown pepper enhances any dish.
Burma Spice hand-grinds the peppercorns in our spice shop in South Florida. We use a fine-mesh to produce an ultra-smooth powder that has a bold, peppery taste.