Authentic & Natural
Indian Cracked Pepper
Cracked black pepper and peppercorn are related but not exactly the same. Peppercorns are the whole, dried fruit of pepper plant, known scientifically as "piper nigrum". They come in different varities such as black, white, green and red, depending on the processing method and the stage of ripeness at which they are harvested.
Cracked black pepper, on the other hand, is made by crushing whole black peppercorns into smaller pieces. Cracked black pepper is coarsely ground, resulting in large pieces compared to finely ground pepper. It is often used to add a bold and distinct flavor to dishes.
In Sumary, while cracked black pepper comes from black peppercorns, they are not same thing. Cracked Black Pepper in right size contributes enormously to the zest of food you are making and that keeps everyone happy and satisfied at mealtimes.
Cracked black pepper:
(Referred to as 6-10 mesh)
Using whole peppercorns, or berries, in a recipe gives the biggest punch of flavor and aroma. Whole peppercorns are great for soups, stocks, marinades, and some roasts. They are just the ticket for your black pepper grinder at home because using them means you determine the black pepper grind size for every different recipe you make. When you buy them, they are at their freshest and ready for your mill, or grinder.
Coarse black pepper:
(Referred to as 12-14 Mesh)
This large black pepper grind size lends a bold, rich flavor to any dish and plenty of professional cooks like this setting on their grinders the best. It strikes the right balance between strong flavor and even distribution of taste, giving your dish the best of all possible grinds. Using coarse black pepper on barbecue meats or vegetable skewers, in salads and soups, or on a roast before you pop it into the oven makes the food taste fantastic. In fact, just about every recipe benefits from a dash of coarsely ground black pepper.
Table ground pepper:
(Referred to as 18-28 Mesh)
This is the black pepper grind size you'll recognize from every restaurant table you've ever visited. It is ideal for achieving a somewhat milder, consistent and even pepper flavour on chicken, in barbecue sauces and marinades, and in salad dressings.
Fine black pepper powder:
(Referred to as 30-60 Mesh)
Because this is the finest black pepper grind size you can achieve, it offers a smooth, even, and rich flavor, but the pepper's appearance is "disguised," so to speak, hidden in the food rather than standing out, as it does when you sprinkle it over a cream soup. If you want lots of flavors but don't want the visual aspect of pepper to stand out, this is the grind for you. For example, if you're making a balsamic vinegar salad dressing, you don't want big flecks of black pepper clearly visible, so using a fine grind is the right choice.
