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Five Peppercorn Mix: Banish plain black pepper from your kitchen. Refill your pepper grinder with our spirited Five Peppercorn Mix. This flavorful blend of white peppercorns, black peppercorns, pink peppercorns, green peppercorns and Jamaican peppercorns will add a whole new flavor dimension to all your pepper-hungry dishes. Green Peppercorns: Green Peppercorns are picked before the peppercorns fully mature. They're milder than black peppercorns and have a unique green, fruity flavor that marries well with poultry, vegetables, seafood, even beef tenderloin sauces. They are also delicious in pate's. Grind them in your peppermill and add to spreadable soft cheeses like fresh goat cheese.Pink Peppercorns:This is a slightly sweet, pink berry which has a distinct peppery flavor and is nicely aromatic. Add a splash of color, a delicate spicy sweetness with a hint of citrus and a peppery finish to all your dishes. Their wonderful color accentuates light sauces, vinaigrettes, eggs, salads and seafood. Pink peppercorns are meant to be used sparingly and sprinkled (not ground or crushed) in most dishes.Szechuan Peppercorns: Szechuan Peppercorns are one of the more ancient seasoning in China and our Szechuan peppercorns are imported directly from there. These tiny, reddish-brown peppercorns come from the chinese Ash tree and are noted for their strong spicy and woody aroma. They are great for barbeques. Totally clean and completely free of any foreign matter. Tellicherry Black Peppercorns Connoisseurs of peppercorns generally agree that when it comes to black peppercorns, Tellicherry peppercorns are the best. What makes these special? For one thing the peppercorns are allowed to mature on the vine longer before being removed and dried. The tellicherry black peppercorns will always be the peppercorn of your choice once you taste these.White Peppercorns:White Peppercorns are all-natural and have never been bleached. They possess a rich, wine-like flavor, are somewhat hot and are a nice addition to soup, on grilled meats and poultry or even mixed with black peppercorns. White peppercorns are preferred for Asian as well as Southern and Eastern European recipes. They begin their life in the same manner as black ones, but remain longer on the vine. After maturation the black outer shell is removed by soaking in water. They are then dried and are ready for use.
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