Black Pepper | McCormick For Chefs® (2024)

FAQs

What black pepper do chefs use? ›

Sarawak Black Peppercorns are known for their complex and fruity flavor profile. They're often used in high-end restaurants. They are perfect for adding a touch of elegance to your dishes.

Our chefs rate McCormick Culinary Whole Black Pepper a must-have pantry item for the flavor-obsessed chef.

Restaurant black pepper is ground slightly courser than regular ground black pepper, without any dust. The sides of the pepper shaker stay clean and clear.

Why use white pepper instead of black? Ans: White pepper has a milder, less complex flavor compared to black pepper. Some people prefer white pepper because it adds a subtle heat without the strong, pungent taste associated with black pepper. This can be desirable in dishes where you want a more delicate flavor.

Calabrian chilis

There's one spicy ingredient that pops up more often than not in Bobby Flay's recipes. Calabrian chilis are the unique red chili Bobby Flay constantly uses on "Beat Bobby Flay."

Tellicherry Garbled Special Extra Bold (TGSEB) is the highest quality black pepper in the world. Only the largest 10% of peppercorns, measuring at least 4.75mm in diameter make the grade. Our organically grown TGSEB Black Pepper is hand-harvested and sun-dried in the hills of the Western Ghats, Kerala, India.

There are many varieties of blackpepper, but Tellicherry and Lampong are two of the most prized. Lampong is known for its strong citrusy aromas and it's slow burn that evolves into a more intense heat. Tellicherry peppercorns, on the other hand, are revered for their complex aroma and bright flavours.

Magnus YANA black pepper has notes of tropical forest, tobacco, roasted barley, and malt. Above all, it has a particular intensity grade of 7 to 8, depending on the vintage. It's the best black pepper choice for steaks, BBQs, red meats, and co*cktails.

Finely ground pepper may add some heat to certain dishes, but if you swap it for coarse ground or roughly cracked peppercorns, you'll suddenly have a new element of crunch. And, of course, there may be times when you'd like a smoother mouthfeel, in which case coarsely ground pepper might seem out of place.

Pepper — “Fresh ground pepper?” Black pepper is nearly as common as salt in all types of cooking, but you'd never be caught dead with a pepper shaker in an Italian restaurant. Whole black peppercorns should be ground at the table or straight into the cooking pot.

Why do Asians use white pepper? ›

In Asian cooking, particularly in Chinese and Southeast Asian cuisines, white pepper plays a crucial role in both flavoring food during the cooking process, as well as finishing dishes. Its aromatic qualities and mild heat make it a key ingredient in many marinades, stir-fries, and noodle dishes.

This mesh size of black pepper is known as restaurant style. It is slightly coarser than table ground and is best to add to proteins before cooking.

Considered the finest black peppercorns in the world, Tellicherry are larger and left to ripen longer than black peppercorns to fully develop their sweetness to mellow their heat. A beautiful, versatile variety every chef & home cook should have on hand, use for everyday.

This large grain, crushed peppercorn is also called a 10-Mesh. Mix with kosher salt to create the perfect bark on a brisket, add to steak or meat blends for a robust pepper note, or season vegetables or eggs with this coarse grain pepper.

Ramsay uses Aleppo chili in this recipe, but you can choose whichever chili powder works best for your cooking style and palate. It's important to go for something you like so that you will use it again and again in various recipes.

Whole peppercorns are also used without grinding in pickling, marinades, stocks, blends, pot roasts and soups. (They may be tied in a cheesecloth bag or small strainer for easy removal.) Cracked pepper consists of large pieces of black pepper berries, which provide a burst of pepper flavor with each bite of food.