Whole Red Peppercorn

Whole red peppercorns are used for their unique fruity and sweet flavor, often with a lingering heat that enhances rather than overpowers dishes. They can be used whole to infuse sauces, soups, and oils, or lightly cracked and used in rubs for meats like pork or duck. Red peppercorns can also be added to desserts, vinaigrettes, and cocktails for a sophisticated flavor complexity.  

Culinary uses

Meat dishes:

Rub coarse-ground or cracked red peppercorns on cuts of meat like duck breast, pork tenderloin, or lamb chops. 

Sauces and marinades:

Add whole peppercorns to sauces, stews, or marinades during cooking to impart a subtle warmth. They can also be infused in oils or vinegars. 

Desserts:

A pinch of ground red peppercorns can add depth to chocolate, fruit preserves, or spiced cakes. 

Cocktails:

Muddle or crush a few peppercorns into cocktails like margaritas or bloody marys for added complexity. 

Pickling:

Add whole peppercorns to pickling brines for a unique flavor infusion. 

Preparation and storage

Toasting:

Lightly toast whole peppercorns in a dry skillet over medium heat for a few minutes to release their aromas before grinding. 

Grinding:

For best results, grind or crack peppercorns just before use. They can be ground coarsely for texture or finely for sauces. 

Storage:

Store whole peppercorns in an airtight container, away from light and heat, to maintain their freshness and flavor for up to 3–4 years.