Pepper
Blends
A combination of peppercorns is a nice change of pace for
the tabletop pepper grinder. Black, white, and green peppercorns all start
as the same berry, but are picked at different times and dried in different
ways, allowing each to develop its own distinctive flavor. Four Peppercorn,
European, and French style peppercorns give robust flavor to meat, poultry,
salads and vegetables. Chinese style adds spicy Sichuan pepper berries for
a taste of the Far East. Lemon-Pepper and Shallot-Pepper are popular, versatile,
ground pepper blends, while Mignonette Pepper is a coarse blend mixed with
coriander, that is great for longer cooking times of large roasts or the
higher temperatures of grilling and broiling. Mixture of Tellicherry black
and Mysore green peppercorns from India, white peppercorns from Sarawak,
and the rare pink peppercorns from the French island of Reunion. Adds festive
color and flavor to any dish where one would use freshly ground pepper.
This blend also looks nice in the clear, acrylic style peppermills. |
