Comments on: Pink Peppercorns

By: Donna Heike

Donna Heike — Tue, 16 Sep 2008 01:52:22 +0000

What is the best grinder to use for pink peppercorns. They’re softer than the white and don’t seem to grind well in my grinders. Any hints?

By: Stu Dredge

Stu Dredge — Thu, 15 May 2008 04:09:11 +0000

We were inspired by an item on ‘The Cook and the Chef’ last week where Simon made a pepper sauce from several different peppercorns and we determined to start research the growing of peppercorns as a sort of business/hobby for our dotage. We are total beginners so if any readers can help direct us to any information about peppercorns e.g. their international sources; how they grow etc etc - we would be grateful indeed. Cheers dears

By: Kathryn

Kathryn — Fri, 22 Jun 2007 00:30:44 +0000

PS Wait until you eat at places that have the pepper in sachets… then you will know you’re alive!!!

By: Kathryn

Kathryn — Fri, 22 Jun 2007 00:30:08 +0000

I can’t live without my pepper grinder. The humble pepper shaker (usually plastic if you’re from the parts we’re from Dave) gives me the creeps these days. I can only assume that there is some kind of size competition between the eating establishments… it’s cool when they have coloured grinders (eg red) though… K

By: Jordan

Jordan — Wed, 20 Jun 2007 21:28:02 +0000

Green peppercorns are great, they tend to get cooked whole. A lot of pepper sauces for steak and the like are stewed with the green peppercorns, and they come out really quite soft, and a fair bit milder.
I’ve also started treating meat and/or chicken thats being dry fried (in a peice) or roasted with salt and pepper. Just adds a bit to it.