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An earthy rainbow of all the flavor that peppercorns can offer to your cooking -- heat, aroma, and pungent sweetness. Includes white, green, pink, and black peppercorns. (more info)
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This blend of white, green, pink, and black peppercorns is perfect for adding a healthy dose of flavor and zing to most dishes. Mixed peppercorns are especially suited to lighter meats such as chicken and seafood.
Incidentally, we hear it's also good for treating infections, whether topically or internally. Soak the berries for a few hours and either sweeten and add the to tea, or mash up and spread on a cut covered with a bandage. You can also dust this mix on indoor plants to curb insect infestations.
A finer grind for this blend will allow the flavors to integrate more wholly into dishes, while a course grind -- or even breaking down with a mortar and pestle -- will show off bursts of bright spice for more aggressive dishes.
Keep cool, dry, and whole until moments before usage.
This is an international blend of three phases of the Piper Nigrum -- green, dried white, and heat-cured black. The pink berries actually come from the unrelated Schinus Molle tree of South America, but they have a similar size and shape, and are obviously welcome to the party.