Conveniently ground and ready to use in many cuisines, mostly savoury but sometimes sweet. The dried, black unripened berries used here have a warm, pungent aroma and spicy flavour which has been maintained through a gentle, slow drying process. How To Use: Add ground black pepper to all sorts of savoury recipes. Macerated strawberries are one of life’s pleasures. Mix 2 cups strawberries, 1 tsp balsamic vinegar, 1 tbs honey, ¼ tsp black pepper and a pinch of Celtic salt. Let sit 30 mins, stirring often. Refrigerate up to 3 days. Serve with ice cream, porridge or cream. Try it on fruit toast with coconut yoghurt and fresh mint leaves. When cooking at high temperatures, such as frying or a bbq, add pepper at the end as it can burn. For slow cooking, add early so that the flavours can infuse through the liquid. Storage: Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date. Image for illustrative purposes only.
