Peppercorns

SandwichShortOfAPicnic said:
I did start off thinking they’ll all be of a likeness. Then thought of my experiences of other brined or pickled products and they vary wildly.
A capers not just a caper, a pickled onions not just a pickled onion etc etc.

There’s no reason peppers won’t vary as wildly as any other organic product based on the growing climate, the type of pepper grown, when it was harvested, how quickly they were brined and the method n ingredients they used to do it.

I’m sure what with it being a spice it’s no different from a chilli or any other spice or seed in that the variety and the weather have a huge impact on the consistency and pungency of final product.
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Not fresh, but dried. I never tried the green pepper corns but used to use the company a LOT.
Peppercorns Green
 
SandwichShortOfAPicnic said:
Thanks SatNav but hang fire on your efforts until the ones I’ve ordered arrive. If they’re rubbish I’ll be back on you to you!
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OK. You really don't want to visit the spiceworks. You'll buy something. I love the site.
 
SatNavSaysStraightOn said:
Not fresh, but dried. I never tried the green pepper corns but used to use the company a LOT.
Peppercorns Green
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Thanks, very nice of you.

Really I’m wanting to make a dairy free peppercorn sauce. A proper one with the generous amount of brandy, red wine and cream in it that actually make it tastes gooood.
Prepared ones are mediocre at best and not dairy free either.
 
SandwichShortOfAPicnic said:
Wow that is a fabulous spice selection. That’s my breaks time browsing sorted for some time!
Thank-you 🤩
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Yup, you'll wish you hadn't been told about it. OK it is 8 years ago since I last used them, but they were very good back then.

Sadly the other place I was thinking about has either folded or renamed themselves. I suspect the former.

There was also a place in Leeds that I used that was excellent for fresh produce including a great selection of named variety dates.
 
SatNavSaysStraightOn said:
Yup, you'll wish you hadn't been told about it. OK it is 8 years ago since I last used them, but they were very good back then.

Sadly the other place I was thinking about has either folded or renamed themselves. I suspect the former.

There was also a place in Leeds that I used that was excellent for fresh produce including a great selection of named variety dates.
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I wonder how far the nearest spice market is from me. Bet it’s far!
 
SandwichShortOfAPicnic said:
Not a lot but wanted some white pepper that wasn’t the supermarkets usual dot of pepper for a million pounds!

I get through a lot more white pepper than is satisfied by those tiny jars supermarkets sell. It turns up in Asian cooking all the time and I like it for adding warmth without heat to soups and stews.

Happy with my 700grams for £8
Should keep me going for a bit longer than those daft 30-40gram jars.
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Bought Kewpie because I’ve read about it many times over the years but not yet tried it because it says it’s sweeter than normal mayo which I don’t find appealing.
I do enjoy mayo though so time to give it a go!
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Kewpie mayonnaise isn't sweet. It is richer from having more egg yolks but not sweet! I love making spicy mayonnaise by adding Sriracha. It's yummy stuff, ask kaneohegirlinaz!
 
I like the rainbow peppercorns. Need to buy some more for my grinder.

I have bought these twice.

Viva Doria Rainbow Peppercorns Blend, Steam Sterilized Whole Black Pepper, Whole Green Pepper, Whole Pink Pepper, Whole White Pepper, 12 Oz, For Grinder Refills

rainbow_peppercorn.jpg
 
SandwichShortOfAPicnic said:
What did she do to white pepper?
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When she first went on TV white pepper was the norm in many households. Only some middle and upper classes had pepper mills. She made a point of saying and emphasising 'freshly ground black pepper' whenever she seasoned dishes. White pepper was never mentioned.
 
Morning Glory said:
When she first went on TV white pepper was the norm in many households. Only some middle and upper classes had pepper mills. She made a point of saying and emphasising 'freshly ground black pepper' whenever she seasoned dishes. White pepper was never mentioned.
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Sounds like a supplier driven narrative... 😬
 
I think for a long time it was only black pepper that was available as the whole pepppercorn, at least where I grew up.
So I think the ephasis was on the "freshly ground" and that became black as the only available type.
At least thats my theory

We never see whole white peppercorn here, except maybe in speciality shops for big bucks.
Black is easily avaiable though
 
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