Black Peppercorn - Fresh Harvest Special OfferAdd to cartTemporarily Out of Stock
This is another batch of very fresh, just-harvested black peppercorn. Small new batch black peppercorns come from areas with rich soil and ideal conditions
What we just received was harvested from two different areas, and they offer two distinct flavor profiles.
On the left, you can see the peppercorns are slightly larger, a bit lighter in color, and the flavor is unmistakably black pepper but slightly less bold. These come from mountains near Haiphong in Northern Vietnam, and price was a bit more expensive for these peppers. We do not have a lot on hand, enough for our newsletter readers.
The other batch, on the right, is from the same area we have offered before -- from the Central Highlands of Vietnam. These peppers have a slighly more powerful flavor.
Peppers from both areas were picked and dried within weeks. Freshly packed. If you order now, we will ship your order right away via Priority.
See our new recipe for Black Pepper Seafood Soup below.
Being so fresh, the flavor is a sensation in itself. You'll never taste a fresher black pepper.
We've packaged it in a Food Saver as shown, 1 oz or about two tablespoons.
For best results crush the pepper in a granite mortar and pestle and serve rough, revealing the full flavor. Also works great in a traditional peppermill grinder.
We are struggling now with an overload of orders and running a few days behind. If you don't mind, please consider ordering only this special offer of Black Peppercorn (3 pack set) and we will rush it out to you via Priority, but don't order any other things for another week or so because we are running behind. Or you can order whatever you want but expect a wait of 4-5 days as we work through our backlog of orders.
Haiphong (left) Central (right)
Mortar and Pestle
Fresh Black Pepper
Fresh harvest black peppercorn in our seafood soup and Steak recipes - highly recommended
Firm Rice Seafood Soup
This is a masterpiece seafood soup. You might be surprised it came from your kitchen, with such a nice blend of elegant flavors and texture. Here we demonstrate all the tricks to make it just right. The slightly firm rice, rather than the typical mushy congee, makes it distinctive. The trick is to fry the rice when it's still dry, as we show here.
Black Pepper Seafood Soup
Very simple seafood soup that you can easily master tastes like what a professional chef prepares for a royal guest. Use good quality seafood and be sure to garnish with a healthy dose of fresh black peppercorn.
Black Pepper Steak
Covering a steak in freshly-crushed black pepper, we create here a simple delicious barbecue that highlights the natural great beef flavors.
Black pepper and steak go so well together so use it generously.
This is our second recipe using black pepper, also see Black Pepper Seafood Soup.
Here we used a T-bone steak.
Back to Basics Fried Rice
Fried rice that everyone loves and curiously few know how to make. Here we break it down into just a few basic steps. With a bit of practice this is easily mastered.