Included in this pack are:
- Organic Tellicherry Special Extra Bold Peppercorns
- Organic Green Peppercorns
- Organic Pink Peppercorns
- Organic White Peppercorns
- Black Salt (Kala Namak)
- Himalayan Pink Salt
A little about pepper...
Many people are surprised to learn that there are so many varieties of pepper, as well as salt. Each peppercorn has its own unique flavor and qualities it can bring to your culinary creations.
black peppercorns included in this pack are a very special rare variety called Tellicherry Garbled Special Extra Bold. They are the highest quality peppercorns produced in the world and are hand-selected from ripe, late-harvest pepper berries. They are graded by size, as well as color, and only ten percent of the entire crop is chosen as the TGSEB variety each year.
Due to the maturity of the berry when harvested, the taste of the extra bold peppercorn is warmer and more nutty in flavor compared to ordinary black pepper, with a slightly more intense peppery zing. The aroma is both citrusy, as well as reminiscent of tea and sandalwood.
green peppercorns are harvested from young berries, which results in a mild tartness and stronger heat, but less complexity compared to black peppercorns. They are well suited to lighter foods, such vegetables, chicken, and fish.
Pink peppercorns are as fun to cook with as they are to look at. These rosy berries some from a different plant than black and green peppercorns and possess a delicate sweetness along with a mild peppery bite. It is a lovely garnish and compliments cheeses, cream sauces, and other dairy, as well as seafood like fish and especially raw oysters. In cooking, it should be added at the end, so the delicate flavor isn't destroyed by the heat. It is wonderful in cold-applications, as well, such as in salad dressings. It can even be used in sweet desserts like ice-cream and cookies.
Pink peppercorns are related to cashews and may produce an allergic response in people with allergies to tree nuts.
White peppercorns are produced by soaking the berries in water for 10 days and removing the skins before drying. White peppercorns are commonly used by cooks as a substitute for black peppercorns for aesthetic reasons. In fact, Julia Child is well known for using white pepper in her sauces where speckles of black pepper would be considered unsightly! But from a flavor perspective, white pepper possesses a beautiful deep earthiness that black pepper lacks. In dishes where you want to emphasize the earthiness and "spice" a dish without it becoming overly "spicy," use white pepper. White pepper should be added at the end of cooking, as overheating can release a bitter flavor.
Black Salt (Kala Namak) will last a long time, since only a small amount is used at a time. Black salt has a unique sulfuric flavor, which can be used to add the qualities of umami to culinary creations. Grind fresh into omelets to make them taste richer, or sprinkle on fresh fruit, in salads, or to curries and chutneys.
Himalayan Pink Salt is less “salty” in taste than regular table salt, but enhances the flavor in any of your culinary creations. You can also add it directly to your drinking water to improve flavor and vitality.
Below are step-by-step recipes for using this kit.
This recipe is vegetarian, paleo friendly, gluten-free and Whole30®
- 8 cups broth (chicken or vegetable)
- 1/2 cup lemon juice, freshly squeezed
- 1 medium onion, chopped
- 1/2 cup carrot, shredded
- 1/2 cup celery, chopped
- 4 TBSP chicken or vegetable bouillon
- 1/4 cup Pure Indian Foods ghee
- 1/4 cup flour or arrowroot powder
- 4 egg yolks
- 1 cup cooked basmati rice
- 1 cup shredded chicken (optional)
- 1 lemon, thinly sliced
- 1/4 tsp freshly ground white peppercorns
In a large soup pot, combine the broth, lemon juice, onion, carrot, celery, and boullion. Simmer for 20 minutes. Then gradually whisk in the ghee and flour. Simmer for 10 minutes, stirring frequently. Meanwhile, whisk the egg yolks until they lighten in color, about 2 minutes. Gradually add about 1 cup of the hot soup to the egg yolks, a little at a time, to bring the eggs up to temperature without turning them into scrambled eggs. Add the egg mixture to the soup pot and heat through. Add the rice, chicken, and ground white peppercorns. Ladle hot soup into bowls and garnish with lemon slices.
This recipe is paleo friendly, gluten-free and Whole30®
- 2 TBSP Pure Indian Foods ghee, divided
- 3 shallots, finely chopped
- 1/4 cup dry red wine OR 3 TBSP Cognac (substitute 3 TBSP red wine or apple cider vinegar for Whole30®)
- 1 cup broth (use beef, chicken, or vegetable)
- 1 tsp freshly ground green peppercorns
- 1-2 tsp flour or arrowroot powder
Heat 1 TBSP ghee in skillet over medium heat with
shallots, and sauté for 1 minute. Stir in alcohol, and cook until liquid is almost evaporated. Stir in broth and green peppercorn; cook 2 minutes. Add flour, starting with 1 tsp (add more if a thicker sauce is desired), and bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat; stir in remaining ghee. Salt to taste, and spoon sauce evenly over meat or veg.
Pink Peppercorn Glaze
A honey-ginger citrus sauce perfect for chicken, pork, carrots, or root vegetables.
- 1 TBSP Pure Indian Foods ghee
- 1 large shallot, finely chopped
- 1 TBSP fresh ginger, minced
- 1/2 cup dry sherry or dry white wine (substitute 1/4 cup rice vinegar for Whole30®)
- 1/2 cup honey
- 1 cup fresh squeezed orange juice, save the zest
- 1 TBSP balsamic vinegar
- 1/4 cup freshly squeezed lime juice
- 1 tsp freshly ground pink peppercorns
In a small pan, heat ghee over medium heat. Add shallot and ginger, and sauté for 1 minute. Next, add sherry and cook until almost evaporated. Add honey, orange juice and vinegar, and reduce by half, about 4-5 minutes. Remove from heat, stir in orange zest, fresh lime juice, and pink peppercorns. Taste and adjust flavor. If too sour, add more honey. If too sweet, add more lime. Add more pink pepper, if needed. Salt to taste.
Using Black Salt (Kala Namak)
Black salt will last a long time, since only a small amount is needed at a time. Black salt has a unique sulfuric flavor, which can be used to add the qualities of umami to culinary creations. Grind fresh into omelets to make them taste richer, or sprinkle on fresh fruit, in salads, or to curries and chutneys.
Using Himalayan Pink Salt
Himalayan Pink Salt is less “salty” in taste than regular table salt, but enhances the flavor of your culinary creations. You can also add it directly to your drinking water to improve flavor and vitality.